Chicken Fajitas

Chicken Fajitas Recipe
Photo: John Autry; Styling: Cindy Barr
These chicken fajitas get their flavor from a homemade marinade featuring dark Mexican beer, soy sauce, lime juice, oil, Worcestershire sauce, and garlic.  They can be prepared on the stovetop with a grill pan as directed, or outside over a charcoal or gas grill. 


4 servings
Total time: 1 Hour, 32 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 1 Hour, 32 Minutes

Nutritional Information

Calories 377
Fat 9.4 g
Satfat 1.5 g
Monofat 4.7 g
Polyfat 2.3 g
Protein 31.6 g
Carbohydrate 39.8 g
Fiber 4.3 g
Cholesterol 66 mg
Iron 1.9 mg
Sodium 668 mg
Calcium 67 mg


3/4 cup dark Mexican beer
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
3 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
1 cup sliced onion
1 orange bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
1 jalapeño pepper, thinly sliced
Salsa (optional)
Reduced-fat sour cream (optional)
Fresh cilantro leaves (optional)


1. Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.

Julianna Grimes,

Cooking Light

January 2011
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