Make a whole sheet pan of fajitas…chicken OR steak with this delicious marinade.

Fajita Marinade for Chicken

We love fajitas! Lots of veggies: onion, peppers and cilantro along with the perfectly marinaded meat. This recipe works great with chicken or steak. It’s delicious either way. Having a great fajita marinade makes all the difference. This recipe is THE BEST!

What you need to make fajitas:

For the fajita marinade:

1/2 cup olive oil
1/3 cup soy sauce
4 green onions washed and cut in 1/2
1 teaspoon garlic minced
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons brown sugar

For the Fajitas:

2 pounds chicken (or steak) cut into chunks
3 large bell peppers (yellow, orange, red or green) cut into strips
1 large yellow onion sliced, ends discarded
1 tablespoon vegetable oil

Serve with:

8-10 flour tortillas
sour cream
fresh cilantro
grated cheddar cheese

Here’s the ingredient lineup. This marinade is similar to our favorite 4 ingredient chicken marinade because it has soy sauce, oil and brown sugar…although there is a few more ingredients here.

Once you mix all the ingredients together, you can either blend it in a regular blender, or you can use an immersion blender.

How to make sheet pan fajitas:

In a blender or in a bowl with an immersion blender add the: oil, soy sauce, green onions, garlic, lime juice, red pepper, cumin, and brown sugar. Blend to combine well.
Add the uncooked chicken (or steak) to this marinade…either in a glass bowl or in a gallon sized ziplock plastic bag. Let the meat marinate for a minimum of one hour up to 4 hours in the refrigerator.
Strain marinated chicken over a bowl and discard the liquid marinade.
Preheat oven to 400 F.
On a rimmed baking sheet toss together the bell pepper and the onions with vegetable oil until coated.
Add the marinated chicken (or steak). Toss to separate and spread it out mixed with the peppers and onions. Bake for 30 minutes. Half way through the bake time, take the pan out of the oven and flip all the pieces of chicken over to ensure even baking on both sides.
Serve on warm flour tortillas with sour cream, cheese, chopped fresh cilantro.

Storing + Warming up leftovers:

If you are lucky to have leftovers, this makes a great lunch the next day. Store in a air tight container in the fridge. Will keep in the fridge for a few days.
Often times we use the microwave to warm up leftovers, but this is one of those meals that is best warmed up in a skillet on your cook top. The direct heat will crisp up the vegetables and warm up the chicken perfectly. That is if you are lucky enough to have any leftover.

Topping Ideas:

sour cream
easy guac
sliced avocado
pico de gallo
grated Mexican blend cheese
Cotija Cheese

Sheet Pan Chicken Fajitas

Fajita Marinade that works great with chicken or steak! Feed a crowd and cook up an entire sheet pan of fajitas!

Author Kami | NoBiggie.net

Ingredients

For the Fajita Marinade:

1/2 cup olive oil
1/3 cup soy sauce
4 green onions washed and cut in 1/2
1 teaspoon garlic minced
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons brown sugar

For the Fajitas:

2 pounds chicken (or steak) cut into chunks
3 large bell peppers (yellow, orange, red or green) cut into strips
1 large yellow onion sliced, ends discarded
1 tablespoon olive oil

Serve with:

8-10 flour tortillas
sour cream
fresh cilantro
grated cheddar cheese

Instructions

Start by making the fajita marinade: In a blender or in a bowl with an immersion blender add the: olive oil, soy sauce, green onions, garlic, lime juice, red pepper, cumin, and brown sugar. Blend to combine well.
Add the uncooked chicken (or steak) to this marinade...either in a glass bowl or in a gallon sized ziplock plastic bag. Let the meat marinate for a minimum of one hour up to 4 hours in the refrigerator.
Strain marinated chicken and discard the liquid marinade.
Preheat oven to 400 F.
On a rimmed baking sheet toss together the bell pepper and the onions with olive oil until coated.
Add the marinated chicken (or steak). Toss to separate and spread it out mixed with the peppers and onions. Bake for 30 minutes. Half way through the bake time, take the pan out of the oven and flip all the pieces of chicken over to ensure even baking on both sides.
Serve on warm flour tortillas with sour cream, cheese, chopped fresh cilantro.

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We love that you can do most of the prep work for this recipe a day ahead. When it comes to fajitas…do you prefer chicken or steak?