A delicious combination of lime, cumin, chili powder, and paprika that gives chicken classic fajita flavor. Pair with sautéed bell peppers and onions for easy fajitas, tacos, or Southwest bowls.
MAKES
4 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
A quick, flavorful way to prepare juicy chicken for fajitas, tacos, or Southwest-inspired meal prep bowls.
What Makes It So Flavorful?
Fresh lime juice, smoky paprika, chili powder, and cumin create a bold, warm flavor with a bright citrus finish.
Helpful Tips
Slice the chicken into strips before marinating for faster flavor absorption and easy fajita preparation. Marinate for 30 minutes to 2 hours when using thin strips.
Fajita Chicken Marinade
SMOKY · ZESTY · BOLD
4 SERVINGS | PREP 10 MINUTES | MARINATE 1-8 HOURS
Ingredients:
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Method:
Prepare the marinade. Whisk all ingredients together in a small bowl until well combined.
Add the chicken. Place 1 pound of boneless skinless chicken breasts(about 2 medium chicken breasts), in a glass container or resealable food-safe bag. Pour the marinade over the chicken, turning to coat evenly.
Marinate. Cover and refrigerate for 1–8 hours.
Cook the chicken. Remove chicken from the marinade, allowing the excess to drip off. Discard the used marinade. Grill, bake, or cook in a skillet until the thickest part reaches an internal temperature of 165°F.
Allow chicken to rest for 5 minutes before slicing to help retain its juices.
Recipe Notes
Serving Ideas: Serve with sautéed bell peppers and onions in warm corn tortillas, rice bowls, or fajita salads.
Flavor Variations: Add a pinch of cayenne for heat or extra smoked paprika for a deeper, smoky flavor.
Meal Prep: Slice the cooked chicken into strips and store with sautéed peppers and onions for easy lunches throughout the week.
