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–+ servings

Chicken Fajita Marinade

This Chicken Fajita Marinade is the blend of delicious spices and simple ingredients. Top the chicken on a flour tortilla for a delicious meal idea.
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Prep Time 15 minutes
Marinate Time 8 hours
Course Main Course
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 1 ½ pounds chicken breast
  • 1 large red onion sliced
  • 2 bell peppers sliced
  • 2 tablespoons Olive Oil

Marinade

  • ⅓ cup olive oil
  • 2 limes juiced
  • ¼ cup water
  • 2 tablespoons honey
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon onion powder
  • 1 tsp mexican oregano
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon chipotle chili powder

Instructions
 

  • Pound the chicken breasts until they are approximately ½ inch thick.
    1 1/2 pounds chicken breast
  • Add all the marinade ingredients to a mixing bowl.  Whisk the ingredients together until fully combined.
    2 tablespoons Olive Oil, 1/3 cup olive oil, 2 limes, 1/4 cup water, 2 tablespoons honey, 1 tablespoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon black pepper, 2 tablespoons chili powder, 1 teaspoon onion powder, 1 tsp mexican oregano, 1/8 teaspoon smoked paprika, 1/8 teaspoon chipotle chili powder
  • Place the chicken breasts in a ziplock bag and place the sliced peppers and onions in a separate bag.
  • Pour part of the marinade over the pepper and onions until they are fully coated with the marinade.
    1 large red onion, 2 bell peppers
  • Pour the remaining marinade over the chicken.
  • Let the chicken, peppers and onions marinade for at least 30 minutes or up to 8 hours (overnight).
  • Preheat a grill over medium high heat (approximately 350 degrees Fahrenheit) and rub the grill grates with a little bit of olive oil.
  • While the grill is preheating, cook the peppers and onions.  Heat the remaining olive oil in a large skillet over medium high heat.
  • Add in the marinated peppers and onions. Cook, stirring occasionally, for 8-10 minutes until the vegetables start to brown.
  • Add a small amount of water to the pan and continue to cook for 3-4 more minutes until the water cookies off and the vegetables are tender.  Remove from heat.
  • Place the chicken on the grill.  Cook for 3-4 minutes per side until the chicken reaches an internal temperature of 165 degrees Fahrenheit.  Be careful not to overcook.
  • Remove from heat, let the chicken sit for at least 10 minutes.
  • Slice the chicken.  Serve with the peppers and onions and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.
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