If I tried to describe this chicken fajita marinade I might say it is “amazing” “delicious” and “super fresh” It also happen to be healthy {it’s gluten-free, low in saturated fat, and paleo!} Not to mention the fact that it is so flavorful, thanks to all that orange, lemon, and lime zest and juice.
We now find ourselves in that time of year when there is still halfway decent citrus to be had and there are evenings when it is not completely unreasonable to fire up the grill.
We broke out our trusty Weber kettle last week for Armando’s annual ceramic’s barbecue.
40°F was probably a little too chilly but that first taco stuffed with chicken fajitas fresh off the grill was mighty tasty. These fajitas do a nice job of bridging that seasonal gap in spring.
what makes a great chicken fajita marinade?

The key to a delicious fajita recipe is vibrant, bold flavors that season both the meat, onions, and bell peppers.
For this recipe the ingredients are marinated in all the bright, cheery flavors of winter’s last citrus and then cooked on the grill (preferably outdoors) for a smoky finish.
It’s also important to give the chicken and vegetables at least a few good hours of marinating time, it will really make all the difference.
The orange, lemon, and lime juice flavors will increase exponentially as it sits, leaving the meat tender, juicy, and incredibly flavorful.
marinade ingredients

Obviously we’re going to use lots and lots of juicy citrus fruits but there are a few other ingredients you’ll need:
- Citrus! For this recipe I used the zest and juice from oranges, lemons, and limes but you could also use grapefruit or tangerines too. A microplane grater is key for easily removing the zest.
- Olive oil
- Spices. I use chili powder, salt and pepper—that’s it!
- Chicken. This recipe calls for boneless, skinless chicken breasts because they are healthy and quick to cook, but you could also use boneless, skinless chicken thighs.
- Onions and bell peppers.
- Tortillas for serving. Flour tortillas are traditional but warm corn tortillas are great too!
prep tips

Before you get started, take the chicken out of the refrigerator and let sit at room temperature for 30 minutes while you heat the grill.
Light a charcoal or gas grill and heat to medium high heat. You can also cook these on a grill pan like pictured above.
Grill the chicken, onions, and peppers until cooked all the way through. Grill chicken until it reads 160°F on an instant read thermometer to be sure its cooked all the way through.
this fajita marinade is also great on:
- flank steak
- pork chops
- salmon or Alaskan cod
- zucchini, eggplant, or mushrooms
- shrimp or scallops
how to serve

You could definitely slice the chicken and vegetables up and put them on top of a crisp salad or rice bowl but we love them best as tacos.
To make tacos, you will need warm tortillas.
In Texas, where fajitas are from, flour tortillas are the norm, but corn tortillas are great too. I usually do a mixture of both.
To heat tortillas you will need to warm them in a dry, hot comal or cast iron skillet. Lay as many tortillas as will fit in a single layer in the hot comal and cook a minute or so on each side until lightly toasted and warmed through.
Remove and keep warm in a tortilla warmer or wrapped tightly in a clean kitchen towel until ready to eat.
As for what to put on top, the sky’s the limit.
Avocado slices? Sure. Guacamole? Even better. Sour cream, salsa, sliced jalapeños, and radishes? If you want.
I liked my fajitas light and fresh with just a sprig or two of cilantro and a dousing of fresh lime juice but you can top away to your heart’s content.
what to serve with these fajitas

- Crock Pot Borracho Beans Recipe
- Sweet Potato Nachos with Smoked Cheddar and Black Beans
- Raspberry-Prickly Pear Agua Fresca
- Roasted Beet Salad with Green Chiles and Lime
- Cilantro-Lime Corn
- Super Simple Salsa Verde
- Spiced Fig Tequila Sour Cocktail
happy grilling season!
Try this yummy chicken fajita marinade, and let me know how you like it, OK? Share a photo and tag me on Instagram @holajalapeno and #holajalapeno or leave me a comment below!

Citrus Chicken Fajita Marinade
If I tried to describe this chicken fajita marinade I might say it is “amazing” “delicious” and “super fresh” It also happen to be healthy {it's gluten-free, low in saturated fat, and paleo!} Not to mention the fact that it is so flavorful, thanks to all that orange, lemon, and lime zest and juice.
Ingredients
- 3 tablespoons olive oil
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon finely grated lime zest
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon ground black pepper
- 1 1/4 pounds boneless, skinless chicken breasts
- 4 bell peppers (any color, but a variety of colors works best), cored, seeded, and quartered
- 1 red onion, peeled and sliced into rings
To serve:
- Warm flour or corn tortillas
- lime wedges
- cilantro sprigs
Instructions
Make the marinade: Combine oil, juices, chili powder, salt, zests, and pepper in a medium bowl. Whisk until smooth.
Marinate the chicken and vegetables separately: Pour half the marinade into a separate medium bowl. Add the chicken to one bowl and the peppers and onions to the other.
Marinate at least 2 hours: Toss both to coat then cover and let marinate in the refrigerator for at least 2 hours or up to overnight.
Grill the vegetables: Heat a ridged grill pan, cast iron skillet, or outdoor grill to medium-high heat. When hot place the vegetables in a single layer (you may need to do this in batches) and cook until starting to soften and char, about 4-5 minutes per side. Remove them to a plate, cover and keep warm. Repeat with remaining vegetables.
Grill the chicken: Cook the chicken in a single layer until cooked all the way through, about 8-10 minutes per side.
Slice the chicken and vegetables and serve: Slice the vegetables and meat in strips and serve with the tortillas, lime wedges, and cilantro.
Notes
The chicken is best if left to marinate for several hours, so plan ahead.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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I love this recipe of citrus marinated chicken fajitas. Delicious and my kids loved it. Thank you
OMG! Beautiful, delicious chicken fajitas!
Se ver deliciosas las fajitas marinadas sobre todo porque me encanta las comida mexicana y mas si tiene la chispa picante
A mí también Monica! Gracias
Por favor que buena opción para preparar con mis tortillas esas fajitas marinadas tienen que estar deliciosas, soy una enamorada de la cocina mexicana y la prueba es que en mi blog hay unas cuantas recetas.
¡Que bueno Sofia!
In Love with this citrus marinated chicken fajitas. Will make them soon! I have all the ingredients!
Wonderful Veronica!!
Uhmm this tacos look so yummy. Chicken tacos were not my favorite. El pollo nunca queda rico. Pero con esta receta me decido volver a ellos .
That makes me so happy Jenny, I hope you give them a try!