What if I were to tell you that you could make restaurant-quality Mexican Chicken Fajitas right at home? Would you be interested? If the answer is yes, get ready for authentic and flavorful Mexican fajitas in your oven. Serve these delicious chicken fajitas with homemade Creamy Guacamole and Salsa Ranchera.
Have you ever ordered Mexican chicken fajitas at a restaurant? You are literally the center of attention. The loud sizzling noise and the smoke emanating from the hot cast-iron skillet really get everyone's attention as the fajitas make their way to your table.
Well, now you can easily make sheet pan Mexican chicken fajitas from the comfort of your home. The recipe couldn't be easier and unlike restaurant Mexican chicken fajitas, we won't skimp on the chicken. After all, we're not making vegetable fajitas, are we?
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😍 Why You'll Love This Recipe
- This Mexican chicken fajitas recipe is about as simple as it can get.
- Mexican fajitas are delicious and a crowd-pleaser!
- You can easily substitute flank steak or your favorite cut of beef to make steak fajitas.
- You can serve Mexican chicken fajitas as tacos, in burritos, or with Instant Pot Mexican rice.
🔖 Ingredient & Substitutions
- Chicken — Both chicken breast and chicken thighs can be used. Boneless/skinless chicken is preferable. You can also make steak fajitas using the same marinade and the homemade fajita seasoning found in the ingredients list.
- Veggies — Although you can use one type of bell pepper, I like using a mixture of colors, which not only tastes great but also makes for a prettier dish. I've left tomatoes as an optional ingredient, but I like to add one tomato for added flavor.
- Lime Juice — When possible, use fresh lime juice over bottled.
- Cayenne — For milder fajitas, reduce the amount of chili powder, and don't use any cayenne pepper.
- Tortillas — Serve with flour or corn tortillas.
- Extras — You may also want to serve the fajitas with chopped cilantro, lettuce, avocado, and pico de Gallo.
🍗 How to Make Mexican Chicken Fajitas
Step 1: Slice chicken into thin strips and add to a large glass bowl. Next, slice peppers, onions, tomato, and garlic. Mix the sliced vegetables with the chicken.
Step 2: Juice enough fresh limes to equal ⅓ of a cup. Mix with the remaining marinade ingredients and whisk to combine. Pour the marinade over the chicken and massage the marinade into the chicken so that it's completely covered with the marinade.
Step 3: Marinate the chicken fajitas for a minimum of two hours.
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Preheat oven to 400 degrees F
Step 4: Line a cookie sheet with foil, then pour the chicken and vegetables into the tray, including the juices.
Step 5: Bake in a preheated oven for 25 minutes, then broil for up to five minutes. Keep an eye on the fajitas so that they don't burn.
🍽 Serving Suggestions
Serve these Mexican chicken fajitas with Instant Pot Mexican Rice, warm tortillas, sour cream, guacamole, shredded cheese, and salsa matcha.
🤷🏻♀️ Recipe FAQs
You might think that fajitas originated in Mexico, but the credit actually goes to Mexican ranch hands in West Texas, who were called "vaqueros."
As part of their pay, the ranch hands were given the tough parts of the butchered cows, including the skirt steak. The vaqueros grilled the skirt steak, which they called "arracheras."
The word "fajita" was derived from the Spanish word “faja” which translates "strip" or “belt.” The strips of skirt steak were thought to resemble a leather belt, hence the name.
So technically, the word fajitas only refers to beef fajitas. However, over the years, it's become an all-encompassing name to describe beef, chicken, shrimp, and vegetable fajitas.
Chicken Fajitas are usually served with corn or flour tortillas that are used to wrap the fajitas in. Guacamole, sour cream, and salsa are usually served on the side. Mexican rice and black beans are sometimes served along with the fajitas.
👩🏼🍳 Pro Tips
- I juiced two limes to get ⅓ of a cup, however, it will depend on the size of the limes being juiced.
- If you want to try a unique twist, use this chicken taco seasoning instead!
- Lining the baking sheet with heavy foil makes cleaning a breeze!
- If you prefer spice in your food, add some Serrano peppers with the bell peppers before baking your Mexican chicken fajitas.
- Store leftover fajitas in the fridge in an airtight container for up to 5 days.
🍽 More Mexican Recipes
If you enjoy this Mexican Chicken Fajitas recipe, check out these other Mexican dishes!
📖 Recipe
Mexican Chicken Fajitas
Equipment
Ingredients
Fajitas
- 2 pounds boneless/skinless chicken (thighs or breasts)
- 12 ounces bell peppers (yellow, red, and green mixture)
- 1 small onion
- 1 small purple onion
- 8 cloves garlic
- 1 Roma tomato (optional)
Marinade Ingredients
- ⅓ cup lime juice
- ⅓ cup olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon chili powder
- 2 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Instructions
- Slice chicken into thin strips and add to a large glass bowl. Next, slice peppers, onions, tomato, and garlic. Mix the sliced vegetables with the chicken.
- Juice enough fresh limes to equal ⅓ of a cup. Mix with the remaining marinade ingredients and whisk to combine. Pour the marinade over the chicken and massage the marinade into the chicken so that it's completely covered with the marinade. Marinate the chicken fajitas for a minimum of two hours.
- Preheat oven to 400°F
- Line a cookie sheet with foil then pour the chicken and vegetables into the tray, including the juices.
- Bake in a pre-heated oven for 25 minutes, then broil for up to five minutes. Keep an eye on the pan, to make sure the fajitas don't burn.
- Serve with warmed tortillas, sour cream, guacamole, shredded cheese, and salsa.
Notes
- I juiced two limes to get ⅓ of a cup, however, it will depend on the size of the limes being juiced.
- If you want to try a unique twist, season with my chicken taco seasoning instead!
- Lining the baking sheet with heavy foil makes cleaning a breeze!
- If you prefer spice in your food, add some Serrano peppers with the bell peppers before baking the chicken fajitas.
- Store leftover fajitas in the fridge in an airtight container for up to 5 days.
Kim says
So good. Another great recipe Hilda.
Hilda Sterner says
Thanks, Kim! I appreciate you! 😘
Terry Smith says
I made this recipe last night. My husband loved it because it was so tasty.
In the morning I prepared the vegetables and marinated the chicken. It was nice to have everything prepared early, so all I had to do was put it in the oven at dinner time. This would be good to serve for a group because they can serve themselves by adding the toppings.
Hilda Sterner says
Hi Terry,
I'm so glad you got yourself another recipe that is husband-approved. Enjoy!!
Shawna Fakhouri says
I love this recipe! It’s so easy with little prep, and a family fav! Best part (almost) barely any clean-up!
Hilda Sterner says
Thank you so much for taking the time to leave a review. You're the best! 😘
Leslie Ratliff says
This was so easy and delicious. Broiling the final 5 minutes is genius. Thus will go into our rotation! Thsnk you Hilda.
Hilda Sterner says
Thanks, Leslies. Every now and then I have a genius moment. 😉
Teresa Evers says
This recipe looks amazing, I will definitely try it as we love fajitas. Thank you Hilda for another outstanding receipt!
Hilda Sterner says
Thanks, friend, I think you guys will love it. We should get together soon! 😘
Kelly Methey says
I love these, your recipe is so quick and easy! Perfect for taste and time!
Hilda Sterner says
Thanks, Kelly! You'll love it, guaranteed!