With its mild heat and kick of lime, Tajin is the perfect seasoning to add to chicken fajitas. Juicy, tender and flavorful Grilled Chicken Fajitas with popular Tajin seasoning, grilled peppers and onions are a fun, festive meal that’s sure to put a smile on everyone’s face!
Pour a margarita and serve my Southwestern Sweet Potato Wedges or beans and rice on the side for a meal that will rival any Mexican restaurant!
Why This Recipe is a Keeper:
Chances are you’ve seen Tajin seasoning everywhere lately and maybe even grabbed a bottle. Perhaps you sprinkled it over fruit, coated the rim of your margarita glass or rubbed it over chicken, fish or steak before grilling.
Chicken Fajitas are a family favorite that makes a fun, festive weeknight meal or weekend feast that’s also healthy. With its mild heat and kick of lime, Tajin is the perfect seasoning to add to fajitas like these Grilled Chicken Fajitas.
Boneless skinless chicken breasts have a reputation for being dry. However, this flavorful marinade with Tajin seasoning, fresh orange and lime juice, garlic and more spices flavor and tenderize it for chicken fajitas everyone will rave about!
Let’s make it!
How to Make Grilled Chicken Fajitas with Tajin Seasoning:
Here’s everything you’ll need to make this grilled chicken fajitas recipe along with how to prep. See the recipe card below for the exact quantities.
- Orange Juice and Zest: Two large Navel oranges (approximately 4 inches from stem end to the navel) should deliver approximately ½ cup of juice. Be sure to zest the orange before you cut and juice it; it’s much easier! The zest adds an extra orange-y punch but you can substitute bottled orange juice in a pinch.
- Canola Oil: I use canola oil here because it’s inexpensive but any cooking oil such as corn or vegetable will work.
- Tajin Seasoning: I used the regular Clasico Tajin seasoning here. There’s also a low-sodium version and a habanero version. Clasico is mild while the habanero version is much spicier so just be aware!
- Hot Sauce: Use a Mexican hot sauce if possible. Tajin also makes hot sauces.
- Chicken: You’ll also need three large boneless skinless chicken breast halves that equal approximately 2 pounds. Most prepackaged chicken as shown will have three chicken breast halves in the package and they can be quite large so cutting them in half horizontally is ideal. More of the marinade flavor will get into the chicken and they’ll cook faster.
- Combine all the marinade ingredients in a non-reactive bowl such as glass or a zipper-top bag. Taste before adding the chicken and add salt if desired.
- If using three large chicken breasts, cut them in half horizontally to form six cutlets. This will allow for quick, even cooking. (You won’t need to cut smaller breasts in half horizontally.)
- Submerge the chicken in the marinade and refrigerate up to 4 hours.
- While the chicken is marinating, prep the remaining ingredients.
- Cut the bell peppers in thick strips, the jalapenos in half and the onions from the top down into thick crescent moon shapes.
- Grill the chicken and the vegetables. I use a grill basket so the vegetables don’t fall through the grates and you can easily stir them.
- Gather all the other accompaniments for the Grilled Chicken Fajitas you desire and enjoy!
- Lime wedges
- Fajita-size tortillas
- Avocado wedges or guacamole
- Sour cream
Chef Tips and Tricks:
- Cutting thick chicken breasts into two pieces horizontally allows for faster, more even cooking. To easily cut thick chicken breasts in half horizontally, place the breast on a cutting board then secure it with your non-knife hand. Using a sharp boning knife, carefully slice it horizontally into two even pieces. Here’s more information plus a video at Serious Eats.
- For easy clean-up, I often marinate chicken and other proteins in a gallon-size zipper-top bag. Placing the protein in a zipper-top bag allows the marinade to thoroughly coat the protein because you can “massage” the bag and get it evenly distributed.
Frequently Asked Questions:
Sure can! You won’t need to cut them in half horizontally. Be sure to cook through to 165 degrees in the thickest part of the thigh.
Yes! This marinade works very well with beef.
Yes, but if possible, cut the chicken into strips and marinate for at least 30 minutes. Cut the vegetables into strips as shown and cook those first until they’re browned and just beginning to get tender. Transfer to a bowl or pan. Place the chicken strips in the pan and cook, stirring often until the chicken is thoroughly cooked through. Transfer the vegetables back to the pan and heat through. Serve with all the fixings.
Make it a meal with:
- Spinach Artichoke Dip with Fresh Jalapeño
- Southwestern Sweet Potato Wedges with Avocado-Cilantro Sour Cream
- Spicy Black-Eyed Pea Salad
- Southwestern Orzo Pasta Salad with Cilantro Lime Dressing
- Whole Wheat Ancho Chili Brownies
More fun, festive Mexican-inspired meals!
Get all my delicious main dish recipes at: Main Course Recipes – From A Chef’s Kitchen
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Grilled Chicken Fajitas with Tajin Seasoning
- ½ cup canola oil
- ½ cup orange juice - from 1-2 large Navel oranges
- 1 tablespoon orange zest
- 2 tablespoons lime juice
- 4 cloves garlic - minced
- 1 tablespoon Tajin Clasico seasoning
- 1 tablespoons ground cumin
- 2 teaspoons chili powder
- Hot sauce - optional, to taste
- Salt - to taste
Chicken and Vegetables
- 3 large boneless skinless chicken breasts - (approximately 2 pounds)
- 1 large red bell pepper - seeded and cut into thick strips
- 1 large orange bell pepper - seeded and cut into thick strips
- 1 large yellow bell pepper - seeded and cut into thick strips
- 1 large red onion - sliced vertically into ¼-moon size
- 3 large jalapeno peppers - halved
- Salt and freshly ground black pepper
- 2 tablespoons canola oil
To Finish Fajitas
- Fajita-size tortillas
- Sour cream
- Shredded Mexican cheese
- Avocado slices
- Lime wedges
- Combine first 8 ingredients in a bowl or zipper-top bag. Season to taste with salt. Remove 2 tablespoons of the marinade for the vegetables and set aside.
Chicken and Vegetables
- Cut the chicken breasts in half horizontally to form 6 thinner pieces (cutlets). Place in the marinade and refrigerate up to 4 hours.
- Preheat a grill to medium-high.
- Combine the vegetables in a grill pan and toss with the reserved 2 tablespoons marinade.
- Place the vegetables on the grill and cook with the cover closed for approximately 10 minutes, stirring after 5 minutes.
- Remove the chicken from the marinade and discard marinade. Grill the chicken for 3-4 minutes per side or until cooked through to 165 degrees.
- Let the chicken rest then slice each pieces diagonally into thin strips.
- Serve with grilled vegetables in tortillas with all the desired fixings.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.