Sizzling Chicken Fajitas


  • 2 large chicken breasts sliced horizontally to create 4 fillets (1 1/2 pounds)
  • 1/2 red (or white) onion, thinly sliced
  • 3 bell peppers, thinly sliced (any mix of colors)
  • 8-12 flour tortillas

Chicken Fajita Marinade:

  • 2 tablespoons olive oil
  • 3 tablespoons brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon dijon mustard
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 tsp EACH garlic powder, onion powder, salt
  • 1/2 tsp EACH smoked paprika, chipotle chili powder, dried oregano
  • 1/4 teaspoon pepper
  • 2 teaspoons liquid smoke (mesquite or any other)


  1. MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables.  Add chicken to freezer bag and toss to coat.  Marinate in the refrigerator 6 hours up to overnight (longer the better).
  2. CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes.  Heat 1 tablespoon olive oil in a large skillet over medium high heat.  Once very hot, drip excess marinade off chicken and add chicken to skillet.  Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side.  Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
  3. VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat.  Add onions and saute 1 minute.  Add bell peppers and saute for 3-4 minutes or until crisp-tender.  Add sliced chicken and toss to coat.
  4. ASSEMBLE: Layer tortillas with Chicken Fajita mixture and desired toppings. 
  5. ENJOY!!


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