Kitchen notes · a little help before you start
Tex Mex Chicken Fajita Marinade
Lime and fajita spices give these chicken breasts a bright, savory flavor, with lightly browned edges from the grill. Thin slices catch plenty of that seasoned outside, making the chicken especially appealing while it is still warm and juicy.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Tex-Mex · Mexican
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Poke before you marinate
Pricking the chicken all over with a fork helps the marinade reach more of the meat. It's a small step, but worth doing before the chicken goes into the dish or bag.
2. Give it at least a short soak
The chicken needs at least 30 minutes in the fridge, and it can go up to 4 hours. That gives the lime juice and seasoning time to work without changing the simple flow of the recipe.
3. Use doneness
The grill time depends on the thickness of the chicken breasts. Start with the timing given, then check that the center reaches 165˚F before taking it off the heat.
Get to know the ingredients
Boneless, skinless chicken breast
Chicken breasts can vary a lot in thickness, which is why the grilling time has a range. The internal temperature is the safer guide here: cook the chicken to 165˚F.
Fresh lime juice
Use fresh lime juice as listed. It gets whisked straight into the marinade with the oil and fajita seasoning, so its bright, sharp flavor is doing real work here.
Fajita seasoning
Homemade or store bought both fit the recipe. Since the seasoning carries the Tex Mex flavor, use one you like before mixing it into the oil and lime juice.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Tex Mex Chicken Fajita Marinade
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest before serving
After grilling, let the chicken sit for 5 minutes before serving it warm. That short rest is the final step, and it helps the chicken settle after coming off the grill.
A little more help as you go
Oil the grill first
Brush the grill with oil after heating it to medium to help prevent the lean chicken breasts from sticking.
Cover the chicken completely
Once the marinade is mixed, pour it over the chicken so it covers the pieces completely. A dish or zip top bag both work, as long as the chicken is well coated before chilling.
A few questions you might have
Can I use homemade fajita seasoning?
Yes. You can use homemade or store bought fajita seasoning, so use whichever one you have and whisk it into the oil and fresh lime juice.
How long should the chicken marinate?
Refrigerate it for at least 30 minutes and up to 4 hours. Keep it covered in the marinade during that time so the chicken is evenly coated.
Do I have to use a zip top bag?
No. A dish works too. The important part is that the marinade covers the chicken completely before it goes into the fridge.
How do I know the grilled chicken is done?
Cook it over medium heat for 4-6 minutes per side, depending on thickness, then check for an internal temperature of 165˚F.
Can leftovers be refrigerated or frozen?
Yes. Leftovers can be packed in meal sized portions and kept in the refrigerator for 3-4 days or in the freezer for up to 2 months.
Any more cooking tips?
How to Store: If you have leftovers you can package them in meal sized portions and keep them in the refrigerator for 3-4 days or in the freezer for up to 2 months. How to Freeze: This Tex-Mex Chicken Fajita Marinade makes a great freezer meal and can be frozen both before and after cooking. For full instructions go to the “freezer” section in the post above. How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
