Chicken Fajitas
Smoky chicken, sweet peppers, and caramelized onions, nestled onto soft tortillas and festooned with cheese, salsa, sliced avocado, and hot sauce. These are the best fajitas you will ever make!
My fajita marinade makes these the best fajitas ever. It’s equal parts sweet, savory, and smoky, and look how glossy it is! My marinade is quick-and-easy, and it’s made with everyday, pantry staples! I’m pretty sure you’ll be making this marinade again and again!
Since we make the marinade from scratch, you can customize it. I love making fajita marinade because I can craft it exactly how I want. That means, you can too. For a spicier marinade, add some hot sauce. If you want it sweeter, add more agave syrup (or brown sugar or honey). But try my version first, because I think it balances all the elements perfectly.
You can also make these fajitas with steak, shrimp, and sliced portobello mushrooms. Use what you have or what pleases the crowd! You can also offer a variety of proteins, and mushrooms for the vegetarians.
You can easily make these fajitas gluten-free. For gluten-free fajitas, serve the chicken and vegetables with gluten-free tortillas or corn tortillas!
Chicken Fajitas
Ingredients
- 1/4 cup soy sauce
- 1 tablespoon agave syrup, brown sugar, or honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cider vinegar
- 1 teaspoon liquid smoke
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts, tenders, or thighs, cut into thin strips
- 2 tablespoons olive oil, divided
- 2 bell peppers or 4-6 mini peppers, seeded and cut into thin strips
- 1 cup sliced onion, any color
- Salt and freshly ground black pepper
- Flour or corn tortillas, warmed if desired
Optional Additions
- Shredded cheddar cheese or Mexican cheese blend
- Salsa
- Guacamole or sliced avocado
- Hot sauce
- Lime wedges
- Sour cream
Instructions
- In a large bowl, whisk together the soy sauce, agave syrup, Worcestershire sauce, vinegar, liquid smoke, onion powder, garlic powder, and 1/4 teaspoon black pepper. Add the chicken and stir to coat. At this point, you can marinate the chicken for up to 24 hours (store it in the refrigerator).
- Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the chicken to the pan, reserving the marinade, and cook until browned on all sides. Add the reserved marinade and bring to a simmer. Simmer for 5 minutes, until the liquid is reduced to a syrup-like consistency.
- Meanwhile, heat the second tablespoon of oil in a separate skillet over medium-high heat. Add the bell peppers and onion and sauté until golden and tender. Season to taste with salt and black pepper.
- Serve the chicken and vegetables in the tortillas with optional additions on the side.