Chipotle Mustard Chicken Fajitas
We decided to celebrate Cinco de Mayo the delicious way (as most holidays are celebrated around our house, with food) with Chipotle Mustard Chicken Fajitas.
This post may contain affiliate links. If you click on a link and make a purchase, Happy Bison may receive a commission.
Mike developed our Chipotle Mustard Spice Rub with fajitas in mind. Back in 2017, we participated in the Great Alaskan Beef Showdown at the Alaska State Fair in a team with Big J’s BBQ. It was a three part showdown, with three different cuts of beef- sirloin, flat iron, and flank steaks. Our flank steak fajitas got a perfect score, and we ended up in first place overall.
So we added our Chipotle Mustard Spice Rub to our product line. Like all of our rubs and sauces, it can be used in a multitude of ways. Sprinkled on fries, roasted potatoes, dry rub ribs, beef, salmon, and Chipotle Mustard Chicken Fajitas.
Marinating the chicken doesn’t have to be an all day thing. Even if you only have the chicken soaking for an hour before cooking, it’ll still be delicious. However, if you can marinate the chicken all day or over night, it’ll only get better!
You can grill or pan cook your chicken breasts for this recipe. When we’re not using the grill however, we use a large cast iron skillet.
Chipotle Mustard Chicken Fajitas
1/2 cup lime juice
3-4 cloves garlic, diced
2 Tablespoons Chipotle Mustard Spice Rub
2 chicken breasts
1/2 medium onion, sliced thin
1 large bell pepper, sliced thin
6 Flour tortillas
Sour cream, optional
Cilantro, chopped, optional
Sliced lettuce, optional
Cotija cheese, optional
Mix lime juice, garlic, and Spice Rub well. Add the chicken and allow to marinate in the refrigerator for at least one hour, but preferably over night.
If using the grill, preheat the grill to 425 degrees. Grill chicken on each side to an internal temperature of 165 degrees. Slice into narrow strips.
If cooking on a stove top, preheat a large saute pan or cast iron skillet over medium heat and add olive oil. Slice the chicken into thin strips. Saute onions, bell peppers, and chicken strips, along with remaining marinade in the skillet. Cook until the vegetables are soft and the chicken reaches an internal temperature of 165 degrees.
I like colorful fajitas, so will try to use red, yellow, and green bell pepper slices (a third of each pepper) or any mix of colors I have on hand.
Warm the tortillas in a foil packet either on the grill or in the oven.
Serve everything nice and hot. Top fajitas with sour cream, cilantro, cotija cheese, and/ or lettuce as desired.
- 1/2 cup lime juice
- 2 cloves garlic, diced
- 2 Tablespoons Chipotle Mustard Spice Rub
- 2 chicken breasts
- 1/2 medium onion, sliced thin
- 1 bell pepper, sliced thin
- Olive oil
- 6 Flour tortillas
- Sour cream, optional
- Cilantro, chopped, optional
- Lettuce, sliced thin, optional
- Cotija cheese crumbles, optional
- Mix lime juice, garlic, and spice rub. Add chicken and allow to marinate over night or at least one hour.
- Preheat grill to 425 degrees. Grill the chicken on each side until it reaches an internal temperature of 165 degrees. Slice into strips.
- Saute onions, bell peppers, and sliced chicken in large cast iron skillet, along with remaining marinade. Cook until vegetables are soft and chicken reaches an internal temperature of 165 degrees.
- Serve over warm tortillas with sour cream, cilantro, lettuce, and cotija cheese.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.