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.
Sheet Pan Chicken Fajitas
The thing that’s so great about this chicken fajita recipe, apart from the flavour (which we’ll get to in just a sec) is that fact it’s so EASY! Seriously, I’m talking all on one tray, no fuss deliciousness. Admittedly I was sceptical about sheet pan fajitas too, but they’re bloody awesome. Promise. Here’s why I know you’ll think so too:
Authentic Char – By grilling/broiling you can still get that traditional chicken fajita char. Gorgeous Flavour – A homemade marinade to end all homemade marinades. Chicken Thighs – This recipe uses chicken thighs for maximum convenience and flavour!
So, let’s start right at the beginning.
Homemade Chicken Fajita Marinade
The marinade itself is incredibly simple. Don’t worry about time either, if I’m in a rush I usually just coat the chicken in the marinade and leave it at room temp whilst I prepare the veg (or as long as I have time for). Firstly, do check out my homemade fajita seasoning if you haven’t already. You can use store bought if that’s all you have. 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.
How to make Sheet Pan Chicken Fajitas
So, you’ve made a quick marinade, let’s talk chicken. For sheet pan fajitas I always use chicken thighs: That and they’re far better suited for the method of cooking used in this recipe (i.e grilling/broiling).
Can I use Chicken Breast for Sheet Pan Fajitas?
You can, you’ll just have to change to change the method slightly, otherwise you’ll end with chewy chicken (and nobody likes chewy chicken). I’ve written a bit more on this in the recipe card if you want to use chicken breast.
Okay, let’s talk sheet pan…
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 (quick summary)
How to serve Sheet Pan Chicken Fajitas
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. From there, slice your chicken at an angle and against the natural grain of the chicken (for maximum tenderness). I usually put the chicken/veg in a large bowl with the fillings/tortillas around the table so people can help themselves. When it comes to the fajita toppings, I recommend any of the following:
Chicken Fajita Toppings
Guac Salsa Sour Cream Coriander/Cilantro Lime Juice
If you’re looking for another chicken fajita recipe then check out my Chicken Fajita Nachos! Also, check out these similar recipes:
Easy Tex Mex Recipes
Cheesy Ground Beef Quesadillas BBQ Chicken Nachos Breakfast Burritos Sweet Potato Quesadillas Ground Beef Tacos
One Pan/Tray Chicken Dinners
Roasted Chicken Legs Creamy Honey Mustard Chicken Thighs Spanish Chicken Tray Bake Herb Roasted Spatchcock Chicken Spanish Chicken Orzo
Alrighty, let’s tuck into this sheet pan fajita recipe shall we?!
How to make Sheet Pan Chicken Fajitas (Full Recipe & Video)
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