Ingredients
Method
- Make the marinade: Combine 3 tablespoons olive oil, 1/3 cup orange juice, 3 tablespoons lemon juice, 2 tablespoons lime juice, 2 tablespoons chili powder, 1 1/2 teaspoons kosher salt, 1 teaspoon orange zest, 1/2 teaspoon lime zest, 1/2 teaspoon lemon zest, and 1/4 teaspoon freshly cracked black pepper in a medium bowl. Whisk until smooth.
- Marinate the chicken and vegetables separately: Pour half the marinade into a separate medium bowl. Add 1 1/4 pounds chicken breasts to one bowl and 4 bell peppers, cored, seeded, and quartered, and 1 sliced red onion to the other.
- Marinate at least 2 hours: Toss the chicken and vegetables to coat, then cover and refrigerate for at least 15 minutes 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, working in batches if needed, and cook until they begin to soften and develop a smoky char, about 4–5 minutes per side. Transfer to a plate, cover, and keep warm while you cook the remaining vegetables.
- Grill the chicken: Cook the chicken in a single layer for about 8–10 minutes per side, or until the thickest part reaches 165°F on an instant-read thermometer.
- Slice the chicken and vegetables and serve: Let the chicken rest for a few minutes, then slice the chicken and vegetables into thin strips and serve with warm flour or corn tortillas, lime wedges, and cilantro sprigs.
Notes
- Zest Before Juicing: Always grate the citrus zest before slicing and squeezing the oranges, lemons, and limes—it’s much easier and prevents mess.
- Thigh Swap: Substitute boneless, skinless chicken thighs for breasts for a juicier, richer fajita meat that is more forgiving to high-heat grilling.
- Extra Aromatics: Whisk in 2 minced garlic cloves, 1 teaspoon of ground cumin, or 1/2 teaspoon of smoked paprika if you prefer a deeper, smokier Tex-Mex profile.
- Resting is Essential: Let the cooked chicken rest on a cutting board for 5–10 minutes before slicing. Slicing too soon causes the juices to run out, leaving the fajita strips dry.