Description
This spicy chicken fajita marinade transforms your chicken into something seriously flavorful that’s ready for the skillet in just a few hours. Lime juice, jalapeños, and a blend of spices give you that authentic kick that makes fajitas taste like they came straight from your favorite restaurant.
Ingredients
Scale
Base ingredients:
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
Spices and seasonings:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- to taste salt
- to taste black pepper
Protein:
- 1 pound boneless, skinless chicken breasts
Instructions
- Combine 1/4 cup olive oil, 1/4 cup fresh lime juice, and 2 tablespoons apple cider vinegar in a medium bowl, whisking them together until the mixture looks smooth.
- Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, and salt and black pepper to taste into your bowl, stirring until everything blends evenly.
- Place your 1 pound of boneless, skinless chicken breasts into a resealable plastic bag or shallow container.
- Pour the entire marinade mixture over your chicken, making sure each piece gets thoroughly coated on all sides.
- Seal your bag or cover your dish and refrigerate the chicken for at least 1 hour, though letting it sit for up to 8 hours gives your meat deeper flavor.
- Heat your grill to medium-high heat, which sits around 375°F to 400°F on most grills.
- Remove your chicken from the marinade and discard what’s left behind in the bowl.
- Place your chicken on the hot grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F at the thickest part.
- Transfer your cooked chicken to a clean plate and let it rest for 3 to 5 minutes so the juices redistribute throughout the meat before you slice it.
Notes
- Marinate your chicken for at least one hour, but going up to eight hours gives the spices much deeper flavor and makes the meat more tender throughout.
- Don’t reuse the leftover marinade on cooked chicken since it touched raw meat—discard it completely or set aside a separate portion before adding the raw chicken.
- If grilling isn’t an option, cook your chicken in a hot skillet over medium-high heat for the same time, and the results turn out just as flavorful.
- For a milder version that works better for sensitive palates, reduce the cayenne pepper by half and dial back the chili powder slightly while keeping the other spices the same.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: More Chicken Recipes
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 209 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg