Best Chicken Fajita Marinade

chicken fajitas on a white scalloped plate with lime and avocado.

Meaningful Eats

Best Chicken Fajita Marinade

4 servings

My absolute favorite chicken fajita marinade! You can also use the marinade for flank steak. Sometimes I do both chicken and beef and grill the meat. If you're going that route, leave the chicken and steak whole and reserve some of the marinade for the vegetables in a separate container. Cook the vegetables in a pan and grill the meat. Then slice and serve. Yum!

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 20

Marinade 2

Total Time 2 40

Author Erin Collins

Ingredients

For the Marinade:

1/4 cup soy sauce, use gluten-free if needed
2 tablespoons neutral oil
1/4 cup brown sugar
2 tablespoons lime juice
2 tablespoons white vinegar
3 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon ground ginger
1/2 teaspoon ground pepper
1 teaspoon ground chili powder
1 teaspoon ground cumin

For the Fajitas:

3 boneless skinless chicken breasts, sliced into thin strips
1 large onion, thinly sliced
2 large bell peppers (any color), thinly sliced

Instructions

Mix all of the marinade ingredients together in a large ziploc bag or shallow dish. Add the sliced chicken, onion and bell peppers. Mix to coat evenly. Marinate for at least 1 hour or up to 24 hours.
Pan Sear: Cook the vegetables in a hot skillet over medium-high heat for 6–8 minutes. Then add the chicken and cook for another 4-5 minutes until cooked through.
Grill: Thread marinated chicken onto skewers or grill directly over medium-high heat for 6–7 minutes per side, and grill veggies in a basket or on skewers until lightly charred.
Broil: Preheat the oven to broil (500°F), spread chicken and veggies on a foil-lined baking sheet, and broil 5–6 inches from the heat for 10–12 minutes, flipping halfway through, until cooked through and slightly charred.
Serve on corn or flour tortillas with your favorite toppings. Enjoy!

Video

Notes

Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos to make this marinade gluten-free. Make sure you use gluten-free tortillas too.

Dairy-Free: This recipe is naturally dairy-free. Just ensure any added toppings are also dairy-free when serving!

To Make-Ahead: You can combine all marinade ingredients up to 1 week in advance and store in an airtight container in the fridge. The chicken, onion, and bell peppers can marinate in the sauce for up to 1 day in advance.

To Store: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet.

To Freeze: Place leftovers in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat before serving.

Nutrition