Marinated Fajita Chicken

Marinated Fajita Chicken

17
Lauren 0

"I requested this recipe after I had these fajitas at a graduation party. This marinade makes some of the most delicious chicken I've ever tasted, so it's still awesome if you forgo making fajitas and just use it to marinade your chicken breasts."
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Ingredients

8 h 45 m servings 242 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk together the lime juice, olive oil, garlic, ground cumin, chili powder, salt, and red pepper flakes in a bowl; pour into a large resealable plastic bag.
  2. Put the chicken breasts into the bag, coat with the marinade, squeeze out excess air, and seal the bag.
  3. Marinate in the refrigerator for 8 hours to overnight.
  4. Preheat the oven to 375 degrees F (190 degrees C).
  5. Remove the chicken from the marinade and shake off excess. Discard remaining marinade. Arrange chicken breasts in a baking dish.
  6. Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  7. Shred chicken breasts with two forks to desired texture.

Reviews

17
  1. 19 Ratings

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Most helpful positive review

The chicken had a nice flavor of lime, not too overpowering. I might put a few more spices in it the next time. I grilled instead and did not shred the chicken I just sliced it. So with some avo...

Most helpful critical review

I use lime when I make fajitas, but it is not the main ingredient of the marinade, so I thought I would try out this recipe. I made it as directed, and it was not really what I was hoping for. ...

The chicken had a nice flavor of lime, not too overpowering. I might put a few more spices in it the next time. I grilled instead and did not shred the chicken I just sliced it. So with some avo...

Recipe Group Selection: 28, April 2012 I used all the listed ingredients, but changed the cooking method. Due to time conflicts, I marinated the meat overnight and the next morning put the ma...

I gave it 4 stars only because I doubled the spices and halved the lime juice based on the reviews. We used the chicken to make tacos and we loved them. The leftovers are wonderful on sandwich...

Made this for Recipe Group...This was very good, but I felt the lime was a bit much, IMO (though I cannot fault the recipe b/c I did it differently). I sliced my chicken and threw it into the ma...

Good simple marinade with the kick of red pepper. The 2 things I did change was first adding cilantro to marinade. Second, I always slice the chicken before marinating, and grill the chicken, pe...

I use lime when I make fajitas, but it is not the main ingredient of the marinade, so I thought I would try out this recipe. I made it as directed, and it was not really what I was hoping for. ...

Like others, I was worried about 8 hours in lime juice "cooking" the chicken. It was not an issue at all. I had smallish breast pieces, thin like cutlets, so it only took 1/2 cup lime juice and ...

Made this for the weekly recipe group. I followed the marinating instructions and ingredients except I accidentally put in a teaspoon of cumin and chili powder instead of 1/2 tsp, but that turne...

Made for Recipe Group. This definitely had a strong citrus flavor with a lack of spices. The juice needs to be cut back and up the mexican flavors on the spices. Thanks for the recipe.