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A sizzling platter of chicken fajitas.

Amazing Chicken Fajitas

Course: Entree
Cuisine: Tex-Mex, Mexican
Keyword: Chicken, Fajitas, Grilling
Prep Time: 30 minutes
Cook Time: 20 minutes
Fixin's Prep: 45 minutes
Total Time: 50 minutes
Servings: 8 people
Calories: 292kcal
Amazing Chicken Fajitas are truly that...amazing.  As the chicken grills, the chicken becomes slightly blackened, locking in flavor and making the meat so tender.  The caramelized onions put them over the top.  Be sure to make the best-ever guacamole and fresh pico de gallo, and you will be in fajita heaven!
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  • 2 tbsp Kosher salt
  • 2 tbsp chili powder we love ancho
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp seasoned salt
  • 1 tbsp ground black pepper
  • 1 tbsp smoked paprika
  • 1 tsp cumin ground


  • 1/2 cup white wine
  • 1/2 cup fresh lime juice
  • 1/2 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1 large white, or sweet, onion sliced
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 4 to 5 boneless, skinless chicken breasts about 3 to 5 lbs
  • 1/4 cup fajita rub (see instructions)
  • 16 flour tortillas, warmed fajita size
  • 1 large lime quarter



  • In a small bowl, combine the rub ingredients and mix together with a fork.  Set aside. 
  • Make a marinade by whisking together the white wine, lime juice, soy sauce and Worcestershire sauce.
  • Place the chicken in a large zipper baggie, or a shallow baking vessel.  Close the baggie, or cover the dish with plastic wrap, and place in the refrigerator for 2 hours, or overnight.  Turning a few times.
  • Meanwhile, heat the olive oil in a large skillet over medium-hight heat.  Add the onions and cook for about 10 minutes, until starting to soften.  Add the soy sauce and cook for another 10 minutes, until starting to brown and caramelize.  Set aside. 
  • Pre-heat your grill to medium-high heat.
  • Remove the chicken from the marinade and discard the marinade.  Sprinkle 1/4 cup of the rub all over the meat.  Save any unused rub for another use.
  • Grill the chicken (or sauté in a hot skillet) for 5 to 8 minutes on each side, or until an internal temperature reaches approx. 160°F.  Remove from heat and let rest for 5 to 10 minutes.
  • Heat a fajita pan, or cast iron skillet, over medium-high heat, 
  • Meanwhile, cut the chicken diagonally across the grain into strips.  
  • Carefully add the cooked onions to the piping hot fajita pan (or skillet) and then add the chicken on top.  
  • Bring the sizzling fajitas to the table and squeeze a lime wedge over the meat.
  • Serve with warm tortillas and all the fixins. 



Calories: 292kcal