Margarita Chicken Fajitas

Dinner | May 1, 2019 | By

Easy 30 Minute Margarita Chicken Fajitas ~ tequila-lime marinated chicken seared and served up with caramelized vegetables. Grill or sauté the whole meal in one skillet indoors.

Today started as many do in our house with my husband asking shortly after breakfast, “what’s for dinner?”. When I said Margarita Chicken Fajitas he asked, “well, is it chicken or a margarita?” Everyone loves a comedian.

The fact is, it’s chicken marinated in the ingredients of a margarita (including tequila!). There result is deep, rich delicious flavor. So naturally, a batch of margaritas is the perfect sidekick for this dish.

close up of seared/cooked chicken sliced along with bright bell peppers and onions garnished with lime slices

If you make margaritas at home, chances are you may already have the ingredients for this marinade: tequila, citrus juices and a few everyday spices.

I sautéed the Margarita Chicken Fajitas in a skillet on top of the stove, but if it’s warm where you are, the recipe easily converts to the grill.

Ingredients:

  • boneless, skinless chicken breasts (thighs may also be used)
  • tequila
  • grapefruit juice
  • lime (juiced)
  • cumin
  • chili powder
  • olive oil
  • garlic powder
  • salt and pepper to taste
  •  onion
  • bell peppers
  • flour tortillas

How to make Margarita Chicken Fajitas:

Pound or slice the chicken breasts to an even thickness. This is my best tip for juicy, perfectly cooked chicken.

Combine the marinade ingredients: tequila, grapefruit juice, lime juice, cumin, chili powder, olive oil and garlic powder in a zip top bag then add the chicken, moving it around until it’s completely coated. Marinate in the refrigerator at least 1 hour or up to overnight for best flavor.

Slice the veggies on the thicker side so they don’t disappear when they’re cooked. Large bell peppers or mini bell peppers (shown) can be used). 

Margarita Chicken Fajitas: tequila-jalapeno-citrus marinade. Grill or sauté indoors with peppers and onions for flavor packed sizzling fajitas.

Drain the marinade, shaking any excess liquid from the chicken then generously season both sides with salt and pepper.

Cooking it all in one skillet:

Add about 1 1/2 tablespoons of olive (or vegetable) oil to a large skillet over medium heat. When the oil is hot, carefully place the chicken breasts in the skillet, letting them cook 5 minutes on the first side without touching them. This part is important for a nice sear.

After 5 minutes, turn the chicken over then continue cooking another 3-4 minutes on the other side or until it’s cooked through then transfer to a plate and tent with foil.

Add the sliced peppers and onions to the same skillet (don’t wash after the chicken), season with salt and pepper then cook over medium to medium-high heat until they’re tender and starting to brown on the edges. 

marinated, cooked, sliced chicken breasts

Slice the chicken then return it to the skillet, combining it with the vegetables. Simmer over low heat just a couple of minutes to rewarm the chicken.

shown in skillet, sliced cooked chicken and bright bell peppers and onions, garnished with lime slices

Serve the fajitas with flour tortillas and your favorite fajita toppings, like guacamole, fresh salsa, sour cream. 

Enjoy!

pinterest pin for tequila-lime margarita chicken fajitas

If you tried this Margarita Chicken Fajita recipe or any other on the blog, I’d love a comment or star rating in the recipe box. 

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Margarita Chicken Fajitas: tequila-jalapeno-citrus marinade. Grill or sauté indoors with peppers and onions for flavor packed sizzling fajitas.

Margarita Chicken Fajitas

Margarita Chicken Fajitas ~ tequila, citrus, jalapeno marinaded chicken sauteed with vegetables all in one skillet. 
PIN for later!
Print Recipe
CourseMain Course
CuisineMexican
Keywordone pan chicken fajitas
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings4
AuthorA Gouda Life

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/4  cup   tequila
  • 1/4 cup grapefruit juice
  • 1/4 cup fresh squeezed lime juice
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 2 tablespoons olive oil + more for cooking
  • 1 teaspoon garlic powder
  • 2 bell peppers (any color) or mini bell peppers
  • 1 large onion
  • 4-6 flour tortillas
  • Toppings of your choice: salsa, sour cream, guacamole, jalapeno peppers

Instructions

  • Pound or slice the chicken breasts to an even thickness.
  • Combine the marinade ingredients: tequila, grapefruit juice, lime juice, cumin, chili powder, olive oil and garlic powder in a zip top bag then add the chicken, moving around to coat. Marinate 1 hour up to overnight for best flavor.
  • Drain the marinade, shaking any excess from the chicken then season generously with salt and pepper.
  • Add 1 to 1 1/2 tablespoons of olive or vegetable oil to a large skillet over medium heat. Once hot, add the chicken. Cook 5 minutes on the first side (without touching them) then turn and continue cooking another 3-4 minutes or until no longer pink.
  • Transfer the chicken to a plate and tent with foil. 
  • Add the sliced onion and peppers to the same skillet. Season with salt and pepper and cook over medium heat until they're tender and the edges starting to brown. 
  • Slice the chicken then return it to the skillet with the vegetables. Combine and simmer 2-3 minutes.
  • Serve with tortillas and your favorite fajita toppings.

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