Mexican Chicken for Fajitas


Tonight, my friends and I are throwing a dinner party for our friend. Lisa’s birthday was last week and we are all celebrating her special day. We are having a Mexican Fiesta night. My friend, Azita, is hosting the birthday party at her house and her, Ethel and I all have our assigned tasks. Our other friends are so fabulous, they are all bringing something. We have so much fun when we are together, the laughter flows all night … I’ve been looking forward to this fun night for the last month!

I’m in charge of making the chicken for fajitas, along with the fixings and some other things.  I started marinating my chicken yesterday and let it sit in the refrigerator all night. This afternoon, I pulled it out and grilled it on my indoor grill pan before placing it in the oven to finish cooking.

I bought 8 large breasts for our fiesta. I started by poking holes in my chicken with a small knife (I like to do this so the marinade really seeps in). I then sprinkled kosher salt and pepper over both sides of the meat.

In a large glass measuring cup, I assembled my marinade. I started with a cup of olive oil and to that added 2 tablespoons jarred, minced garlic, cumin, oregano, chili lime seasoning, crushed red pepper flakes, diced jalapeños (seeds removed), chopped cilantro and the zest and juice of three limes.

I poured this mixture over my chicken and covered it and placed it in the refrigerator overnight.

I grilled the chicken on my indoor grill pan until there were grill marks on both sides. Once  both sides of my meat had the grill marks I wanted, I placed the chicken into a preheated 350 degree oven for 35 minutes.

I had Dennis try the chicken to make sure it was “blog worthy” and he loved it!

This marinade would be great on fish or steak as well. It was really tasty. My nephew, Anthony, and a few of his college buddies are coming to spend a few days of their spring break with us and this will definitely be on the menu!

Now, if you’ll excuse me … I must get my party clothes on. Olé!


  • boneless, skinless chicken breasts
  • 2 teaspoons kosher salt
  • 2 teaspoons pepper

For the marinade

  • 1 cup olive oil
  • 2 tablespoons minced, jarred garlic
  • 1 teaspoon cumin
  • 1-1/4 teaspoon dried oregano
  • 3/4 teaspoon chili lime seasoning
  • 1/8 teaspoon crushed red pepper flakes
  • 2 diced jalepeños, seeds and membrane removed
  • 2 tablespoons chopped cilantro
  • zest and juice of three limes


Poke small holes in your chicken breasts. Sprinkle both sides with salt and pepper.

In large glass measuring cup mix together olive oil, garlic, cumin, oregano, chili lime seasoning, red pepper flakes. Add diced jalapeños and cilantro. Place your chicken in a large glass bowl. Pour mixture over chicken, cover with plastic wrap and refrigerate overnight. If you don’t have time to marinade over night, a few hours will be fine.

Serve on tortillas with sauteéd yellow, green, red and orange peppers and white onions.


Until next time, Kris



Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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