Chicken Fajitas

Chicken Fajitas are the flavorful Tex-Mex favorite, with a beer marinade and made easily on the stove top or grill.
Chicken Fajitas

Chicken Fajitas

By Sue Lau | Palatable Pastime

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Chicken  fajitas is my recipe  of the day. It’s the way I have been loving them for years.

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Chicken FajitasAlthough perhaps technically “fajitas” since that word refers to the skirt steak used on steak fajitas. I usually love steak fajitas, but for chicken prepared this way, I will make an exception.

It’s the beer. I do this out on the grill in the cast iron skillet but you can do it inside on the stove. The plus side of doing it outdoors is the smoky flavor it imparts to the chicken and veggies. The plus side to doing it indoors is the fast cook and prep plus convenience  of any  weather.

I use ;ager beer in this, and I prefer a brand such as Corona or Modelo.

Soft flour tortillas are perfect for these, dabbed with a touch of butter or oil and heated on a hot griddle just long enough to add marks and still keep them super pliable. If you heat those too long, they will become crisp. But griddling is preferred over the microwave or serving cold.

Chicken  Fajitas

Chicken Fajitas

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Chicken  Fajitas

Chicken Fajitas

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Chicken Fajitas

Sue Lau
!click stars to rate this recipe!
5 from 14 votes
Prep Time 15 minutes
Cook Time 20 minutes
Marinating time 6 hours
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 4
Calories 393 kcal


  • 1 cast iron skillet


Meat and marinade:

  • 1 1/2 pounds boneless chicken breast sliced into strips
  • 1/2 cup lager beer
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 chipotle pepper in adobo sauce minced
  • 1 teaspoon adobo seasoning or seasoned salt
  • 2 teaspoons honey
  • 1 teaspoon black pepper
  • 1/4 cup fresh lime juice


  • 4 tablespoons olive oil divided
  • 1 red bell pepper sliced
  • 2 poblano peppers sliced
  • 1 large onion cut in wedges
  • 2 roma tomatoes quartered

Other optional ingredients:

  • Flour tortillas
  • Sour cream
  • Guacamole
  • Pico de gallo or salsa fresca
  • Shredded cheddar or jack cheese


  • Mix together all ingredients for marinade and add sliced chicken.
  • Marinate, refrigerated, 6 hours or overnight.
  • Before cooking, drain marinade.
  • Place chicken with 2 tablespoons of the olive oil in a cast iron skillet, and cook, stirring frequently, until chicken is cooked through.
  • Remove chicken and keep warm.
  • Add the remaining oil to the skillet and cook the onion and peppers until tender, adding the tomatoes at the end to cook briefly.
  • Serve chicken and veggies on flour tortillas with sour cream, guacamole, pico de gallo or salsa fresca, cheese, or other toppings of your choice.


From the kitchen of |
Optional  ingredients not included  in nutrition facts as they depend on what you use.


Calories: 393kcalCarbohydrates: 16gProtein: 38gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 109mgSodium: 843mgPotassium: 995mgFiber: 3gSugar: 8gVitamin A: 1482IUVitamin C: 100mgCalcium: 45mgIron: 2mg
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Chicken Fajitas

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Post has been  updated from 6.6.13 for fresh content

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