Chicken Fajita recipes don’t come easier than this! With a homemade marinade and all cooked on one tray, these Sheet Pan Chicken Fajitas are an absolute game changer!
I’m yet to come across a person who doesn’t love fajitas. If you just read that as someone who doesn’t like fajitas (and somehow ended up here) then strap yourself in, because you’re about to be converted. Fajita lovers, as you were. Follow me everyone.
Homemade Chicken Fajitas
I start most of my posts screaming THIS IS SO MUCH BETTER THAN STORE BOUGHT cause I’m a massive food snob, and these fajitas are no exception.
Those DIY fajita kits you find in the supermarket? Walk straight past them. Please.
Apart from the fact these taste better (food snob level 100 reached), there’s so much more satisfaction in making your own from scratch.
So, let’s start right at the beginning.
Homemade Chicken Fajita Marinade
Firstly, do check out my homemade fajita seasoning if you haven’t already. Secondly, here is the ‘formula’ I use for a chicken fajita marinade:
3 parts Olive Oil | 3 parts Fajita Seasoning | 2 parts Lime Juice
For this recipe that translates to tbsps.
Chicken Thigh Fajitas
Chicken thighs are much better than chicken breasts for this recipe for 3 reasons:
- They’re more flavoursome.
- They end up being more tender.
- They’re often cheaper.
That and they’re far better suited for the method of cooking used in this recipe.
Sheet Pan Chicken Fajitas
I use a sheet pan for fajitas purely for convenience. To get that same beautiful char you get on the chicken in traditional fajitas, baking is not a suitable method. It will all shrivel up by the time it gets any sort of colour.
In such case, the best method of cooking for sheet pan fajitas is to grill/broil.
This way the chicken will pick up some nice char, whilst not overcooking in the centre.
How to make Sheet Pan Chicken Fajitas
- Add chicken thighs to a bowl or ziplock bag.
- Pour in your marinade (beside 1 tbsp) and coat the chicken.
- Marinate for a minimum of 30mins.
- Add your peppers/onions to a large sheet pan with the remaining 1 tbsp of marinade.
- Completely coat and make room for the chicken.
- Add chicken, grill/broil for 10 mins, take out and flip everything, then grill/broil for another 8 mins or until nicely charred.
When the chicken is done let it rest on a chopping board for at least 5 mins. This will not only allow it to finish cooking through the centre, but also give it opportunity to soak back up some juices.
When it comes to the fajita toppings, I recommend the following:
Chicken Fajita Toppings
Okay, let’s tuck into the recipe shall we?
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How to make Sheet Pan Chicken Fajitas (Full Recipe & Video)
Sheet Pan Chicken Fajitas
- 6 Boneless Skinless Chicken Thighs
- 6 small Tortilla Wraps, warmed
- 3 Peppers/Capsicums, sliced
- 1 large Red Onion, sliced
- 3 tbsp Olive Oil
- 3 tbsp Fajita Seasoning
- 1 Lime, juice of
- Sour Cream
- Create your marinade and reserve 1 tbsp. Mix the rest with your chicken in a large bowl (or zip lock bag) and leave to marinate at room temp for 30mins. You can marinate longer, just pop it in the fridge and take out 30mins before you intend on using it.
- On a 30cm x 45cm (12” x 18”) tray, combine your onions and peppers with the 1 tbsp of marinade. Create 6 spaces for your chicken then place them on too.
- Turn your grill/broiler on to high heat and place your tray about 6” underneath. Cook for 10mins or until the chicken begins to char, then take out, flip the chicken and veg and place back underneath for another 8mins, or until the chicken begins to char on the other side. Timings will vary so just be vigilant. If the chicken chars too quickly place the tray lower or turn down the heat.
- Place chicken on a chopping board to rest for at least 5 mins to soak back up the juices. Slice into strips, making sure you cut at an angle and against the grain. Stack your fajitas and enjoy!
Quick 1 min demo!
Looking for more Mexican recipes? Check out my Ground Beef Tacos!