This fajita marinade blends fresh lime juice, neutral oil, and bold homemade fajita seasoning for juicy, tender chicken and sizzling vegetables. Use it for chicken fajitas, then pile everything into warm tortillas with your favorite toppings.
Why This Marinade Works
A fajita marinade that is full of flavor, easy to make and tenderizes the meat- what’s not to love!
- Acid + fat + spices: the lime juice tenderizes, the oil carries flavor and the spices penetrate.
- Flexible timing: 1–12 hours marinade window is flexible for both weeknights and meal prep.
- Multiple cooking methods: Grill or skillet method instructions included; perfect for chicken fajitas.
Gather This
Fajitas marinade ingredients are simple and easy to find! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Fajita seasoning – Making your own spice mix at home will save money, but also allow you to control the ingredients, making as much or as little as you like.
- Fresh lime juice
- Vegetable oil
- Chicken breasts
- Bell peppers
- Sweet onion
- Flour tortillas
How to Make Fajita Marinade (Step-by-Step)
You are going to love how easy it is to marinate meat for fajitas at home.
- Make marinade. In a medium bowl, whisk together the fajita seasoning, lime juice and vegetable oil. Set aside.
- Tenderize and marinate chicken. Using a meat tenderizer, pound into uniform thickness, approximately 1/2 inch. Add the chicken to the marinade. Cover and chill.
- Prepare grill. Heat the grill to medium-high heat, clean and oil the grates.
- Cook chicken. Remove the chicken from the marinade, discarding the leftover marinade, and add the chicken to indirect heat on the grill. Cooking time will vary based on thickness of chicken. Internal temperature should be 165°F. Continue to flip until it reaches the desired temperature. Remove and allow to rest before slicing.
- Slice chicken against the grain into thin strips. Set aside.
- If preparing the vegetables indoors, heat a large skillet over medium heat and add the vegetable oil. Add the cut bell peppers and onion. Cook until vegetables are soft. Toss with the fajita seasoning and spritz with fresh lime wedges.
- If preparing the vegetables on the grill, use a grill basket. Toss the vegetables in the vegetable oil and then add to the basket. Toss every few minutes to get evenly cooked until soft, but still snappy. Remove and toss in the fajita seasoning and fresh lime.
- Add to tortillas with toppings. Top each tortilla with a few slices of chicken, vegetables and top with your favorite fajitas toppings.
Pro Tips
Follow these tips and tricks for the perfect fajitas every time.
- Lime at the end brightens without over-“cooking” the protein.
- Uniform thickness = even cook and juicier slices.
- Don’t reuse marinade that touched raw chicken; discard or boil 3–5 minutes to use as a sauce.
- Rest meat before slicing; retains juices.
Frequently Asked Questions
Can I use this fajita marinade for steak or shrimp?
Yes- steak: 1–8 hours. Shrimp: 10–20 minutes (acid acts fast).
Can I use corn tortillas?
Yes, either works, but flour is more traditional for fajitas because it’s more pliable for larger fillings.
What’s in homemade fajita seasoning?
Traditionally, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt and pepper.
More Marinades and Sauces for Chicken
We love homemade sauces here, and these sauces for chicken are some of our favorites.
Fajita Marinade Recipe
Whip up the best fajita marinade with lime, oil and fajita seasoning. Juicy grilled chicken, sizzling peppers & onions, and assembly tips.
Servings: 4
Calories: 522kcal
Ingredients
For the Fajita Chicken:
- 3 tablespoons homemade fajita seasoning divided
- 1/4 cup fresh lime juice
- 1/4 cup vegetable oil
- 3-4 boneless skinless chicken breasts
For the Fajita Vegetables:
- 1 tablespoon vegetable oil
- 2 bell peppers cut into thin slices
- 1 sweet onion cut into thin slices
- 1 teaspoon homemade fajita seasoning
- 1 fresh lime cut into wedges for spritzing
Assembling the Fajitas:
- 10-12 flour tortillas
Instructions
For the Grilled Fajita Chicken:
- In a medium bowl, whisk together the fajita seasoning, lime juice and vegetable oil. Set aside.
- Using a meat tenderizer, pound into uniform thickness, approximately 1/2 inch. Add the chicken to the marinade. Cover and chill for 1-12 hours.
- Heat the grill to medium-high heat, clean and oil the grates.
- Remove the chicken from the marinade, discarding the leftover marinade, and add the chicken to indirect heat on the grill. Cook for 7-8 minutes on each side. Cooking time will vary based on thickness of chicken. Internal temperature should be 165°F. Continue to flip every 2-3 minutes until it reaches the desired temperature. Remove and allow to rest for 5 minutes before slicing.
- Slice chicken against the grain into thin strips. Set aside.
For the Fajita Vegetables:
- If preparing the vegetables indoors, heat a large skillet over medium heat and add the vegetable oil. Add the cut bell peppers and onion. Cook for 10-12 minutes, or until vegetables are soft. Toss with the fajita seasoning and spritz with fresh lime wedges.
- If preparing the vegetables on the grill, use a grill basket. Toss the vegetables in the vegetable oil and then add to the basket. Toss every 2-3 minutes to get evenly cooked until soft, but still snappy. Remove and toss in the fajita seasoning and fresh lime.
- Top each tortilla with a few slices of chicken, vegetables and top with your favorite fajitas toppings.
- If you’ve tried this recipe, come back and let us know how it was in the comment or star ratings.
Notes
Storage
- Marinade: mix up to 3 days ahead (refrigerated).
- Cooked chicken/veg: refrigerate 3–4 days; reheat gently in a skillet with a splash of water or lime.
- Freeze: marinate chicken in a freezer bag, freeze up to 2 months; thaw overnight, then cook.
Nutrition
Calories: 522kcal, Carbohydrates: 51g, Protein: 26g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 2g, Cholesterol: 54mg, Sodium: 814mg, Potassium: 666mg, Fiber: 6g, Sugar: 10g, Vitamin A: 2083IU, Vitamin C: 91mg, Calcium: 142mg, Iron: 4mg
