Chicken Fajitas

Total Time:
2 hr 10 min
1 hr 30 min
40 min


  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 cloves garlic
  • 1 cup packed cilantro leaves
  • 1/2 jalapeno, seeded
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 large onion, peeled and cut into 1/2 inch slices
  • 1 green bell pepper, seeded and sliced
  • 2 tablespoons olive oil
  • 3 potatoes, cut into 1/2 inch cubes
  • Salt and pepper
  • Cayenne
  • 10 flour tortillas

Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.

Add onions and peppers and cook until they are tender and begin to brown.

In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.

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4.3 55
every Alton Brown recipe I have ever tried has been amazing still amazed wi item not reviewed by moderator and published
This was wonderful! I did not cook the potato at all. I also did not add the marinade to the onions and peppers, but I will next time. I did use about half the seeds that were in the jalapeños...for an extra kick! item not reviewed by moderator and published
Delicious! Even though I love cilantro, I tasted the marinade before I put it on the chicken and thought it was too much. But when these were done and put all together they were the best fajita's I've ever had. Incredible. I skipped the potatoes and used 3 peppers and 3 onions, which was necessary. item not reviewed by moderator and published
Made this for dinner last night. Very good! I only made a few changes, added 1 T cumin, used 2 jalapeno peppers 1 seeded 1 not. Enjoyed it and decided it was a keeper. item not reviewed by moderator and published
Love this recipe! I have a picky eater at my house and he loved it too! I changed things a little... I grilled all the veggies (used red, green and yellow bell peppers) added some grilled corn on the cob, skipped the potatoes and added black beans and Mexican rice. I also added a sour cream and salsa mixture (1/2 of each mixed together). Yummy! The marinade turned out great but next time I will add more jalepenos just to spice it up more. item not reviewed by moderator and published
VERY GOOD :) item not reviewed by moderator and published
the chicken marinade was overpowering horrible taste! item not reviewed by moderator and published
Great basic recipe! I doubled the veggies and marinade (add 1 T. cumin to the marinade to help with flavor) and actually cooked the chicken in the crockpot while I played all day. I slow-cooked the chicken in 3 c. chicken stock with a big handful of cilantro and about 2 T. of cumin. I marinaded the veggies all day and cooked them in my dutch over until soft and just a little charred. I added a little olive oil and the shredded chicken to the veggies to warm and bring the flavors together. I skipped the potatoes and served with sour cream and home made guacamole. Tasty! My guests said the house smelled like a Mexican restaurant...gotta love that cumin!! Have fun with this great during the summer veggie season! item not reviewed by moderator and published
I used tenderloins strips; didn't have a jalapeno in hand; Hubby didn't want to grill so I used a griddle. Put cayenne and hot sauce in the blender instead of the jalapeno and the marinade turned out great. Put the chicken and onion/pepper combo on the griddle at the same time and it was timed perfect. I also used a fair amount of ground cumin in both the marinade and sprinkled on the vegetables. Served over white rice. This was the first time I made fajitas and was terrific with the changes I made. I only gave it 4 stars because without the cumin, it would have been bland. Enjoy! item not reviewed by moderator and published
I omitted the cayenne and potatoes and Seasoned the chicken with Goya Adobo seasoning. I also made Pico De Gallo which was awesome. Other than that I didn't change anything. It was awesome and the whole family loved it. item not reviewed by moderator and published

Not what you're looking for? Try:

Grilled Chicken Fajitas Platter

Recipe courtesy of Melissa d'Arabian