This fajita chicken marinade combines lime, cumin, chili powder, paprika, garlic, onion, & cilantro for a vibrant, flavorful addition! It is an easy and simple way to upgrade plain chicken! Mix and add to your chicken breasts, thighs, strips, tenderloins, or even turkey cutlets for amazingly tasty dinners!
Fajita Chicken Marinade Recipe
My super easy chicken fajita marinade makes one of our family-favorite dinners even more satisfying with a real punch of fajita flavor! Marinated chicken is definitely where it's at with this classic Mexican meal, whether you're searing off your chicken or using this sheet pan fajita chicken!
If you're already a fan of fajitas, I know you'll love the way this yummy lime marinade will add flavor and superb juiciness to your fajita night! Don't just limit this marinade to fajitas! Zesty fajita chicken is perfect in tacos, burritos, wraps, enchiladas, enchilada bowls, salads, and so much more!!
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Check out all of my fabulously tasty and incredibly easy chicken marinades in one place! The marinades are absolutely perfect for grilled, pan-fried, or roasted chicken breasts, thighs, wings, skewers, and more!
🥘 Fajita Chicken Marinade Ingredients
These simple pantry staple ingredients really do combine to make a marinade that takes your fajitas to the next level! Use fresh ingredients where you can for an OMG level of deliciousness!
- Olive Oil - ¼ cup of extra virgin olive oil helps the marinade coat the chicken, keeps your chicken delightfully tender, and adds that great EVOO flavor! You can always use your favorite cooking oil, but do use a flavorless option that has the needed smoke point for your planned cooking method.
- Lime Juice - 2 tablespoons of lime juice is a delicious addition that adds Mexican-inspired flavors to this marinade! Zest your lime right into the marinade for a tasty citrus boost! Bottled lime will work, too!
- Cumin - ½ teaspoon of cumin. The use of cumin adds that familiar flavor that we all know and love in taco seasoning!
- Chili Powder - 1 teaspoon of chili powder is used to add just the right amount of heat for the perfect warm, spicy fajita flavor without being too 'hot'!
- Paprika - ½ teaspoon of paprika. This is one of my favorite all-around spices! Use smoked paprika if you have it, it's a huge upgrade to your marinade flavor!
- Garlic Powder - 1 teaspoon of garlic powder adds that unique, earthy garlic flavor! If you want to use ½ tablespoon of minced garlic, either fresh or jarred, they both work but I simply prefer garlic powder in this case.
- Onion Powder - 1 teaspoon of onion powder. This is an easy, pantry staple to add to this super simple marinade for another classic fajita flavor!
- Cilantro - 1 tablespoon of cilantro is an important part of any great Mexican chicken marinade! It's the perfect flavor to really pull together the fajita flavors! Use fresh cilantro generously, same holds true for a heaping teaspoon of dried cilantro too!
- Salt & Pepper - ¼ teaspoon of both salt and pepper. These are your usual base for seasoning, and they work to highlight all of your great ingredient flavors!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Fajita Chicken Marinade
In addition to all of our tasty marinade ingredients above, I recommend using the Ziploc or zip-top style plastic storage bags. This keeps the marinade in constant contact with your chicken, helping it to cling in place and fully marinate best!
This marinade makes ⅜ cup or 6 tablespoons of marinade for each 1 pound of chicken.
- Whisk. In a small bowl, combine ¼ cup of olive oil, 2 tablespoons of lime juice, 1 tablespoon of cilantro, 1 teaspoon each of chili powder, garlic powder, and onion powder, and ¼ teaspoon of salt and pepper. Whisk or mix until well combined.
- Seal. Place both the chicken and the marinade into the Ziploc plastic storage bag, then seal securely while squeezing out any excess air.
- Squish. Massage the marinade into the chicken by squishing the marinade contents around the bag. Make sure that the chicken is thoroughly coated.
- Marinate. Refrigerate and marinate for at least 4 hours. Freeze for up to 3 months.
Try this marinade out with my chicken fajitas or any other chicken dish you may like! Your fajitas will be out of this world! Enjoy!
🐔 How To Marinate the Chicken
Your chicken should marinate for at least 15-20 minutes before cooking. The longer you can let the chicken marinate, the more flavorful it will be!
I would usually recommend at least 4 hours, or overnight (8 - 24 hours) for optimal marinating. However, you can marinate the chicken for up to 2 days refrigerated. This is the maximum amount of time that I would marinate the chicken in a citrus-based marinade.
While frozen chicken can be stored in the freezer for up to 6 months or more, I recommend freezing your marinated chicken for no more than three months. Allow the frozen marinated chicken to thaw while refrigerated overnight.
The marinade will slowly seep into your chicken while it thaws, making it tender, flavorful, and delicious!
💭 Angela's Pro Tips & Recipe Notes
- This marinade makes ⅜ cup or 6 tablespoons of marinade for each 1 pound of chicken.
- If you will be grilling whole boneless, skinless chicken breasts, it is best to flatten the chicken for quick and even cooking. Place your chicken breasts between two sheets of plastic cling film and pound them with a meat mallet or tenderizer (the flat side).
- Start at the center of the chicken breast and work your way toward the edges. Continue until each chicken piece is even in thickness.
- For best results, make sure you are using the freshest ingredients possible!
🥡 Storing
You can make this marinade in advance (without adding chicken) and keep it sealed in the fridge for up to one week or in the freezer for a whole year!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes! I typically recommend marinating meat for no longer than 24 hours. Once you hit about the 2-day mark, the marinade can begin to break down the fibers of the meat which will cause it to become mushy.
Nope! Go ahead and marinate the chicken whole. When you are ready to get cooking, then you can slice the chicken into strips.
Using a marinade is a fantastic way to ensure that your fajita meat is nice and tender! Another tip is to make sure to slice the meat against the grain.
😋 Tasty Fajita Recipes
- Fajita Quesadillas - Easy quesadillas that feature perfectly cooked fajita meat!
- Shrimp Fajitas - Bold and flavorful fajitas with shrimp as the protein choice!
- Sheet Pan Steak Fajitas - These steak fajitas are prepared on a sheet pan for an extra simple meal!
- Steak Fajitas - Classic steak fajitas that the whole family will enjoy!
- Sheet Pan Shrimp Fajitas - Delicious shrimp fajitas that are incredibly easy to prepare!
- Fajita Seasoning - A fantastic way to add some authentic and bold flavors to your fajitas!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Fajita Chicken Marinade
Ingredients
- ¼ cup olive oil (extra virgin)
- 2 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cilantro (paste or chopped)
- ¼ teaspoon each, salt & pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a small bowl add the olive oil, lime juice, cilantro, cumin, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix well.
- Place the marinade and chicken into a ziploc plastic storage bag, then seal securely while squeezing out any air.
- Massage the marinade into the chicken through the bag by squishing the marinade thoughout the bag. Make sure that th chicken is very well coated.
- Refrigerate for at least 4 hours before use. Freeze for up to 3 months.
Notes
- This marinade makes ⅜ cup or 6 tablespoons of marinade for each 1 pound of chicken.
- If you will be grilling whole boneless, skinless chicken breasts, it is best to flatten the chicken for quick and even cooking. Place your chicken breasts between two sheets of plastic cling film and pound them with a meat mallet or tenderizer (the flat side).
- Start at the center of the chicken breast and work your way toward the edges. Continue until each chicken piece is even in thickness.
- For best results, make sure you are using the freshest ingredients possible!
Josianne Grenier says
J'oubliais de préciser dans mon message précédent , le 1lb de marinade qui est mentionné dans certaines de vos recette, est-ce que veut dire 1 lb de poulet?
"I forgot to specify in my previous message, does the 1lb of marinade which is mentioned in some of your recipes mean 1 lb of chicken?"
Angela @ BakeItWithLove.com says
Oui, chaque recette de marinade de poulet correspond à environ 1 livre de poulet.
"Yes, each chicken marinade recipe is for approximately 1 pound of chicken."
Josianne Grenier says
Je cherches a comprendre la quantité de poulet pou certaines de vos recettes de marinade. Pour certains vous disez 1 livre et d'autre 1 service. Est-ce que vous pouvez me dire ce que ça veut dire?
"I'm trying to understand the quantity of chicken for some of your marinade recipes. For some you say 1 book and others 1 service. Can you tell me what that means?"
Angela @ BakeItWithLove.com says
Il y a quelque chose qui manque dans la traduction, pouvez-vous me dire où vous voyez cela ?
"There's something being missed in translation, can you tell me where you are seeing this?"
Josianne Grenier says
au dessus de la liste d'ingrédients et en dessous de votre nom.
"above the ingredient list and below your name."
Angela @ BakeItWithLove.com says
J'ai compris! C'est le temps qu'il faudra pour préparer la recette et le nombre de portions.
"Got it! That is the amount of time the recipe will take to make, and how many servings."
Anonymous says
Great flavor and the chicken was so tender!
Angela @ BakeItWithLove.com says
I love hearing that! Thank you for coming back to share your results!
Pauline says
Excellente marinade....à refaire
Donna Rhode says
This had wonderful flavor. All I had was garlic salt and onion salt, so it came out a little salty. It was still delicious and I will use it again with the proper ingredients.