Mexican Chicken for Fajitas



  • 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