Tequila Citrus Chicken Fajitas

Yield: 4 servings Total Time: 2.5 hours Active Time: 30 minutes
Though the recipe listed here is for fajitas, the marinaded chicken is quite versitile and can be used in various other dishes such as grilled kebabs, chicken topped salad, quesadillas, tacos, burritos, and any other texmex dish really. Since the marinade needs time to sit, it is best to do it the night before to get the best flavour. This dish has only a little spiciness so if you prefer things spicy you can up the amount of cayene pepper that you add to the marinade.


    • 2 tsp - garlic powder
    • 2 tsp - paprika
    • 2 tsp - oregano
    • 1 tsp - chillipowder
    • 1/4 tsp - cinnamon
    • 1/4 tsp - cayenne
    • 1/8 tsp - allspice
    • 1 tsp - kosher salt
    • 1/2 tsp - freshly ground pepper *
    • 1 tbsp - apple cider vinegar
    • 2 tbsp - tequila (don't use your 'top shelf' stuff)
    • 2 tbsp - orange juice
    • 1/2 tbsp - lemon juice **
    • 1/2 tbsp - lime juice **
    • 3 - chicken breasts
    • cooking oil
    • 1 - large yellow onion
    • 1 - red bell pepper
    • 1 - green bell pepper
    • 1 pinch (1/8 tsp) - kosher salt
    • small flour tortillas
    Optional Fixins
    • Cheddar and/or Monterey Jack Cheese (shredded)
    • salsa
    • sour cream
    • lettuce (shredded)
    • guacamole
    • sliced avocados


    1. Mix all the spices and liquids into your marinading container (We use a large ziplock bag)
    2. Flatten the chicken breasts with a meat mallet and add them to your marinade mixture
    3. Ensure that the chicken is coated by the marinade and store in the fridge for at least 2 hours, but preferably overnight
    1. Preheat your oven to 400 degrees F
    2. Prepare your peppers and onions by cutting them into strips
    3. Heat a large skillet over medium high heat and add about 2 tbsp of cooking oil
    4. Once hot add your chicken, but make sure not to crowd the pan. If your pan is not big enough then you can cook each piece separately.
    5. Cook each side for 2-3 minutes until you get a nice sear and then remove to a parchment covered baking sheet.
    6. Place the chicken in the oven for about 5 minutes to finish cooking. The interal temperature should read over 165 degrees on a cooking thermometer.
    7. While the chicken finishes in the oven add another 2 tbsp of oil to the same pan before adding the onions and peppers and seasoning with the pinch of salt
    8. Cook for about 5 minutes, stiring occasionally. You want them to soften slightly but still have a bit of crunch to them still. Remove the pan from the heat and set aside
    9. Once the chicken is done remove it from the oven and let it rest for 3 minutes before slicing it into strips and adding it to the onion pepper medley
    10. Serve along with any of the 'Optional Fixins' that you would like


* If you don't have freshly ground you can use 1/4 tsp of pre-ground black pepper as a substitute
** the lime or lemon juice can be subtituted for each other as needed