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Sunny's Quick Sizzlin Chicken Fajitas

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  • Level: Easy
  • Total: 45 min (includes marinating time)
  • Active: 30 min
  • Yield: 4 to 6 servings
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3 pounds chicken breast strips

1/4 cup olive oil 

2 tablespoons lime juice 

2 tablespoons ancho chile powder 

2 tablespoons ground cumin 

2 tablespoons onion powder 

1 tablespoon garlic powder 

1 tablespoon kosher salt 

Freshly ground black pepper 


One 14-ounce bag frozen peppers and onions blend, defrosted

Zest of 1 lime 

Kosher salt and freshly ground black pepper 

12 ounces pilsner beer 

To serve:

Warm flour tortillas

Sliced avocado

Lime wedges

Fresh cilantro leaves

Salsa verde and rojo

Chopped fresh tomato

Shredded cheese blend


  1. For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
  2. For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
  3. On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
  4. Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.