Chicken Fajitas

Chicken fajitas can be made so many different ways. The marinade described below is one of the many marinades you can use for chicken in fajitas. If you aren't a big fan of cilantro, substitute with fresh basil and follow the same instructions. Bangkok marinade or grilled cilantro chicken will work great as well. Steak or pork are a great substitute as well.

If you are pressed for time and can't marinate chicken and cook it, store-bought rotisserie chicken is also a great choice.

Guacamole and fresh salsa would are great toppings for fajitas!


3-4 boneless, skinless chicken breasts

1 cup packed of cilantro leaves

juice of 1 lemon

1/4 cup olive oil

4-5 garlic cloves

salt and pepper

red, green, yellow, orange peppers

2 large onions, sliced

salsa, to serve

sour cream, to serve

package of flour tortillas


Step 1: In a food processor, add the cilantro and garlic together, pulse until well combined. Season with salt and pepper and mix in the olive oil and lemon juice. Transfer to a large resealable bag. Season the chicken breasts with a little salt and pepper. Add the chicken to the bag and mix well. Marinate in the fridge for a few hours.

Step 2: Remove the chicken from the marinade and grill on the BBQ, 7 minutes per side, until cooked . Let the chicken rest before slicing into strips.

Step 3: While the chicken is cooking on the BBQ, prepare the vegetables. Cut the peppers into strips and add to a large frying pan with a little bit of olive oil, over medium heat. Add the onions as well. Don't over cook the peppers, you still want a crispness to them when you eat them. Stir fry for 5-6 minutes. Transfer to a large bowl, wrap with tinfoil until you are ready to serve.

Step 4: Set up the chicken, peppers, flour tortillas, sour cream, guacamole and salsa into an assembly line.