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This easy chicken fajita marinade is packed with zesty flavor, thanks to my favorite ingredient that makes fajitas extra delicious!
We Need to Make Fajita Friday a Thing
Everyone does Taco Tuesday, but fajitas are so stinking good, we need to make Fajita Friday a thing too! Fajitas are just as easy as making tacos and I may just like them more (is this blasphemy? maybe.😅) They are just so flavorful, especially when made with this marinade! I have a secret ingredient I always use that sets this fajita marinade recipe apart from others and it will actually save you some time! You are going to love it!
This marinade doesn’t stop with chicken, it is actually my go-to marinade for steak and shrimp fajitas too! Serve these fajitas with my favorite Mexican Rice recipe (or if your short on time make this Instant Pot Mexican Rice) and our Restaurant-Style Refried Beans. You won’t be sorry!
🩷 Erica
Fajita Marinade Ingredients
- Avocado oil: I like using avocado oil because it is a mild oil with a high smoke point. Other mild oils like vegetable oil or canola oil can also be used. You can also use olive oil, it has a lower smoke point and stronger flavor but it will still turn out great.
- Fresh-squeezed orange juice: This adds a nice citrusy sweetness to the marinade that balances out the rest of the salty flavors.
- Soy sauce: Hear me out. It’s a great way to add saltiness as well as a deeper umami flavor. Don’t worry, it doesn’t make it taste soy sauce-y at all. It just adds flavor.
- Tajin: This is my favorite secret ingredient! Instead of adding like 10 other seasonings you can just add Tajin and get the same outcome. It’s zesty, tangy, and gives the fajitas that signature flavor.
- Other seasonings: I like to add a little garlic, cumin, and salt and pepper to round everything out and complement all the other bright flavors. I always add a touch of cayenne to give it some spice but if you are spice-averse you can always leave it out.
No Tajin? No Problem!
Tajin is pretty easy to find nowadays. I have never had an issue finding it in the grocery store. However, sometimes you might just not have it on hand when you need it. In that case, here is a quick and easy substitute:
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cayenne pepper (adjust to taste)
- ½ teaspoon lime zest or 1–2 teaspoons fresh lime juice. If you have “True Lime” packets, those work great. Just 2 packets will do the trick.
How to Make the Best Fajita Marinade
- In a medium bowl, whisk together all of the marinade ingredients until well combined.
- Place sliced, raw chicken in a gallon-size zip-top bag, pour the marinade over the top, seal, and toss to coat evenly. Refrigerate for at least 30 minutes to let the flavors soak in.
- While the chicken marinates, thinly slice the bell peppers and onion and set aside.
- Heat 1 tablespoon of oil in a large, heavy skillet over medium heat. Add the marinated chicken (discard excess marinade) and cook, stirring occasionally, until fully cooked and lightly browned, about 10-15 minutes.
- Add the sliced peppers and onion to the skillet and continue cooking for about 5 minutes, until the vegetables are tender but still slightly crisp.
- Serve the fajita mixture hot with warm flour tortillas and your favorite toppings like guacamole, sour cream, fresh cilantro, and lime wedges.
Expert Tips for Making Chicken Fajitas
Don’t over marinate – Because this marinade has citrus elements to it, it can break down the protein fibers of whatever you are marinating if it marinates too long. Aim for anywhere between 30 minutes and 4 hours.
Make ahead of time – This marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator (I like to use a simple glass canning jar with a lid).
Cook hot and don’t overcrowd the pan – A hot skillet helps the chicken sear instead of steam. If needed, cook the chicken in batches so it browns properly and stays juicy. Using cast iron can also help give you a nice seared texture.
Frequently Asked Questions
Chicken should marinate for at least 30 minutes and up to 4 hours. This is long enough for the flavors to absorb without the citrus breaking down the meat and affecting the texture.
Yes. Slicing the chicken into thin strips before marinating helps the flavors absorb faster and more evenly. Plus it’s more flavor per bite!
More Fajita Recipes
Have you tried this Chicken Fajita Marinade? I’d love to hear what you think! Drop a comment below and let me know how you liked it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🌮🌶️
Chicken Fajita Marinade
Ingredients
- 1/3 cup avocado oil, (can also use olive oil, it just has a little stronger flavor)
- juice of 1 orange, about ¼ cup fresh orange juice
- 4 cloves garlic, crushed
- 2 tablespoons Tajin, or more to taste
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne, to taste (add more for more heat)
- salt and pepper, to taste (Tajin and soy sauce have a lot of salt so keep that in mind when adding extra)
For the fajitas
- 2 pounds chicken sliced thin, (marinated in the marinade)
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 1 white or yellow onion
- fajita tortillas
- toppings: chopped cilantro, sour cream, guacamole.. etc..
Instructions
- Combine marinade ingredients in a bowl with a whisk.
- Pour marinade into gallon size Ziplock bag with raw sliced chicken. Allow to marinate at least 30 minutes before cooking.
Chicken Fajitas
- Thinly slice bell peppers and onion and set aside.
- In a heavy skillet over medium heat, add 1 tablespoon of oil. When oil is hot, remove chicken from marinade and discard excess marinate. Cook chicken for 10-15 minutes until cooked through.
- Add bell peppers and onion and cook for additional 5 minutes.
- Serve with warm flour tortillas, guacamole, sour cream, cilantro and limes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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