Make a whole sheet pan of fajitas…chicken OR steak with this delicious marinade.
Fajita Marinade for Chicken
We love fajitas! Lots of veggies: onion, peppers and cilantro along with the perfectly marinaded meat. This recipe works great with chicken or steak. It’s delicious either way. Having a great fajita marinade makes all the difference. This recipe is THE BEST!
What you need to make fajitas:
For the fajita marinade:
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 green onions washed and cut in 1/2
- 1 teaspoon garlic minced
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons brown sugar
For the Fajitas:
- 2 pounds chicken (or steak) cut into chunks
- 3 large bell peppers (yellow, orange, red or green) cut into strips
- 1 large yellow onion sliced, ends discarded
- 1 tablespoon vegetable oil
Serve with:
- 8-10 flour tortillas
- sour cream
- fresh cilantro
- grated cheddar cheese
Here’s the ingredient lineup. This marinade is similar to our favorite 4 ingredient chicken marinade because it has soy sauce, oil and brown sugar…although there is a few more ingredients here.
Once you mix all the ingredients together, you can either blend it in a regular blender, or you can use an immersion blender.
How to make sheet pan fajitas:
- In a blender or in a bowl with an immersion blender add the: oil, soy sauce, green onions, garlic, lime juice, red pepper, cumin, and brown sugar. Blend to combine well.
- Add the uncooked chicken (or steak) to this marinade…either in a glass bowl or in a gallon sized ziplock plastic bag. Let the meat marinate for a minimum of one hour up to 4 hours in the refrigerator.
- Strain marinated chicken over a bowl and discard the liquid marinade.
- Preheat oven to 400 F.
- On a rimmed baking sheet toss together the bell pepper and the onions with vegetable oil until coated.
- Add the marinated chicken (or steak). Toss to separate and spread it out mixed with the peppers and onions. Bake for 30 minutes. Half way through the bake time, take the pan out of the oven and flip all the pieces of chicken over to ensure even baking on both sides.
- Serve on warm flour tortillas with sour cream, cheese, chopped fresh cilantro.
Storing + Warming up leftovers:
If you are lucky to have leftovers, this makes a great lunch the next day. Store in a air tight container in the fridge. Will keep in the fridge for a few days.
Often times we use the microwave to warm up leftovers, but this is one of those meals that is best warmed up in a skillet on your cook top. The direct heat will crisp up the vegetables and warm up the chicken perfectly. That is if you are lucky enough to have any leftover.
Topping Ideas:
- sour cream
- easy guac
- sliced avocado
- pico de gallo
- grated Mexican blend cheese
- Cotija Cheese
Sheet Pan Chicken Fajitas
Fajita Marinade that works great with chicken or steak! Feed a crowd and cook up an entire sheet pan of fajitas!
Ingredients
For the Fajita Marinade:
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 green onions washed and cut in 1/2
- 1 teaspoon garlic minced
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons brown sugar
For the Fajitas:
- 2 pounds chicken (or steak) cut into chunks
- 3 large bell peppers (yellow, orange, red or green) cut into strips
- 1 large yellow onion sliced, ends discarded
- 1 tablespoon olive oil
Serve with:
- 8-10 flour tortillas
- sour cream
- fresh cilantro
- grated cheddar cheese
Instructions
-
Start by making the fajita marinade: In a blender or in a bowl with an immersion blender add the: olive oil, soy sauce, green onions, garlic, lime juice, red pepper, cumin, and brown sugar. Blend to combine well.
-
Add the uncooked chicken (or steak) to this marinade...either in a glass bowl or in a gallon sized ziplock plastic bag. Let the meat marinate for a minimum of one hour up to 4 hours in the refrigerator.
-
Strain marinated chicken and discard the liquid marinade.
-
Preheat oven to 400 F.
-
On a rimmed baking sheet toss together the bell pepper and the onions with olive oil until coated.
-
Add the marinated chicken (or steak). Toss to separate and spread it out mixed with the peppers and onions. Bake for 30 minutes. Half way through the bake time, take the pan out of the oven and flip all the pieces of chicken over to ensure even baking on both sides.
-
Serve on warm flour tortillas with sour cream, cheese, chopped fresh cilantro.
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We love that you can do most of the prep work for this recipe a day ahead. When it comes to fajitas…do you prefer chicken or steak?
whatever DeeDee Wants says
Yum! I really like fajitas but I haven’t made my own before.
kami says
You haven’t?! You gotta get on that! 🙂
julie Winz says
Wow! These look delish. I love fajitas and can’t wait to try this recipe. Looks so FRESH!
kami says
Oh good! Yes, let me know how it goes!
april kennedy says
darnit…I just got back from the grocery store. Next week. Our favorite marinade for carne asada is beer! Dave has a secret receipe. I’ll have to get him to share it.
kami says
Beer?! Oooh, you must share!
Tiffany says
I cannot wait to try these. Drooling all over my keyboard right now…
Shaunee says
Mmmmm! I love mexican food and those look fantastic! I’m going to give those a try next week.
Kelley says
These look fantastic! I’m a sucker for Mexican food and love fajitas!
Katie says
These were amazing! We never make fajitas but you bet these will be in my rotation from now on! Yummy!!!!
Steph says
I have made this marinade over and over for the past year and I wanted to let you know that it is the BEST! So good.
Kathleen says
What is the tool that makes chopping onions so easy?
kami says
It’s a ceramic mandolin. It makes slicing onions so fast and they come out perfect every time. Here’s the link: http://amzn.to/11nfT1A