Best Ever Butter Chicken Fajita Recipe
Hey there! Looking for a chicken fajita recipe that is bursting with flavor?
Look no further!
This tangy lemon garlic chicken marinade has become a staple in our house.
It provides the best subtle flavor for so many dishes, including these yummy chicken fajitas.
I know you’re here for the recipe so I’ll save you some time and hit you with that directly below.
But to make sure your fajitas turn out to perfection, take a peek at the recipe run down further down.
Let’s get to it!
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Butter Chicken Fajita Recipe
- 4-6 Boneless Skinless Chicken Breast
- 1 Cup Lemon Juice
- 1/2 Cup Sugar
- 1/2 Cup Light Olive Oil
- 1 Tbs Garlic Salt
- 1 tsp Onion Salt
- 1 tsp Pepper
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 medium Onion
- 2 Tbs Light Olive Oil
- 1 tsp Garlic Salt
- 1 tsp Onion Salt
- 1/2 tsp Red Pepper Flakes (optional)
- 1/2 tsp black pepper
- 2 Tbs Butter
- 1 pkg Fajita Sized Flour Tortillas
- Assorted Toppings- cheddar cheese, tomatoes, lettuce, sour cream, salsa, jalapenos
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In a large bowl or plastic storae bag, mix marinade ingredients until well combined: lemon juice, sugar, olive oil, garlic salt, onion salt and pepper.
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Immerse chicken in marinade for at least 2 hours, for best results mardinade overnight.
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Grill chicken on medium heat until cooked through, let rest for 10 minutes before slicing into thin strips.
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In a large cast iron skillet or pan, heat 2 tablespoons olive oil to high heat. Sear sliced onions and peppers until lightly softened and carmelized. Season with garlic salt, onion salt and peppers.
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Turn heat to low, and melt butter into the onion and pepepr mixture working to deglaze the pan and remove carmelizated bits from the bottom of the pan.
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Add sliced chicken and toss until well combined. Assemble fajitas in a flour tortilla with desired toppings: cheese, lettuce, tomatoe, cliantro, sour cream, salsa, guacamole
Chicken Fajita Recipe Run Down
Like any piece of juicy grilled meat, this recipe begins with really great tangy marinade.
Lemon juice, sugar, garlic salt, onion salt and oil to be exact.
I usually just eye ball amounts of the marinade ingredients! 😉
Let chicken soak at least a couple hours, but an overnight soak provides the best flavor.
Next, simply grill your chicken on medium heat until cooked through.
I love grilling a double batch of chicken and filling my grill with these flavorful chicken breasts.
I simply freeze the extra chicken I’m not using in my fajita recipe.
They reheat really well and are perfect sliced on top of a salad or in this feta chicken pasta recipe!
While the chicken is grilling, I begin prepping my fajita ingredients.
This is simply slicing your onions and peppers into long thin strips.
Next you’ll want to sear the onions and peppers on very high heat.
A scorching pan helps develop the charred color on the veggies that provide so much flavor.
Season liberally with salts and peppers as they are cooking.
When your peppers and onions are slightly softened with good caramelization color you’ll want to cut the heat.
You can turn it completely off, or on low.
As you sear your onions and peppers on a high heat, small bits will develop on the bottom of the pan.
The melted butter will help lift them from the bottom of the pan and add SO much flavor to your fajitas.
I use a flat wooden spoon to scrape the pan bottom really well.
Finally, you’ll add your tangy sliced lemon chicken to the onion and pepper mixture.
You can let these two meld together for a couple of minutes just before serving.
Toss together well to incorporate butter sauce onto the chicken.
Lastly assemble your fajitas with whatever toppings you’re into!
Sometimes we go all out with cheddar cheese, olives, shredded lettuce, sour cream, salsa, and gaucamole.
But to be completely honest, these are so flavorful and yummy they taste amazing in just a flour tortilla!
Can’t wait for you to try them.
<3 Ang
