Pioneer Woman Chicken Fajitas Recipe

Pioneer Woman Chicken Fajitas are a classic Southern-style Mexican dinner featuring smoky grilled chicken and charred bell peppers. This family favorite uses a custom blend of chili powder and cumin to create a zesty crust on the meat that pairs perfectly with warm flour tortillas.

Ree Drummond’s approach here is all about the uniform thickness of the meat. Most recipes have you throw a whole breast on the heat, but this one is better because pounding the chicken to a flat three-quarter inch ensures every bite cooks at the same rate. This results in juicy, tender strips that don’t have that dry, woody texture often found in thick grilled poultry.

If you do nothing else, make sure you let the meat rest under a tent of foil before you start carving it. That’s the difference between a steak that leaks all its flavor onto the board and one that stays moist in the tortilla. I’ve found that five minutes of patience is what keeps the chicken from becoming stringy once it’s sliced.

Pioneer Woman Chicken Fajitas Ingredients

For the Chicken:

• 1 1/2 lbs (680g) boneless skinless chicken breasts
• 1 tablespoon vegetable oil
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes

For the Vegetables:

• 3 bell peppers, any color, sliced into strips
• 1 onion, sliced into wedges
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For Serving:

• 12 flour tortillas, warmed
• Lime wedges, fresh cilantro, sliced radishes, salsa, and guacamole

How To Make Pioneer Woman Chicken Fajitas

• 1. Prep the grill: Preheat your grill to medium-high heat, roughly 230°C (450°F), and rub the grates with an oiled paper towel. In a small bowl, whisk together the chili powder, cumin, salt, garlic powder, oregano, paprika, sugar, and red pepper flakes.
• 2. Season the chicken: Rub the vegetable oil over the pounded chicken breasts and sprinkle the seasoning mix over both sides. Use your hands to press the spices into the meat so they form a thick coating that won’t fall off during the sear.
• 3. Season the vegetables: Toss the bell pepper strips and onion wedges in a large bowl with the vegetable oil, chili powder, garlic powder, salt, and black pepper. Move them into a grill basket, spreading them out so they aren’t piled too high.
• 4. Grill the components: Place the chicken and the vegetable basket on the hot grates. Grill the chicken for about 6 minutes per side until it hits 74°C (165°F), while tossing the vegetables every few minutes until they look soft and charred.
• You need a high heat to get the onions and peppers to blister without turning them into a pile of mush. If the grill isn’t hot enough, the vegetables will steam in the basket rather than getting those dark, smoky grill marks.
• 5. Rest and slice: Move the chicken to a clean board, cover it loosely with foil, and leave it alone for five minutes. Slice the meat against the grain into thin strips, which breaks up the muscle fibers and makes the chicken feel much more tender.
• 6. Build the fajitas: Pile the sliced chicken and charred vegetables onto a large platter. Serve immediately while everything is piping hot, allowing everyone to fill their own tortillas with the radishes, cilantro, and fresh lime.

Recipe Tips

• Don’t skip the sugar in the rub: It might seem odd for a savory dish, but that teaspoon of sugar is what helps the chicken caramelize so quickly on the hot grates. It balances the heat from the red pepper flakes and gives the meat a professional charred finish.
• Oil the grill grates heavily: Chicken breast is very lean and will stick to the metal the second it touches it if there isn’t enough lubrication. Use a pair of tongs and a folded paper towel dipped in oil to create a non-stick surface before you start.
• Warm the tortillas on the grill: Instead of using the microwave, throw your tortillas directly onto the grill grates for ten seconds per side right before you eat. This gives them a slightly smoky flavor and a few toasted spots that hold up better under the heavy toppings.
• Use a cast iron skillet if it’s raining: You can get a similar char by using a heavy skillet on the stove over high heat. Cook the chicken first to get a good crust, then use the leftover juices in the pan to sauté the peppers and onions.
• Slice the onions into thick wedges: If you cut them too thin, they’ll slip through the holes in the grill basket and burn in the flames. Keeping them chunky ensures they stay sweet and juicy even after ten minutes of high heat.
• Pound the chicken between plastic wrap: This prevents the meat from tearing and keeps your kitchen clean from any splashes. Aim for a consistent thickness from one end of the breast to the other so the tip doesn’t dry out.

What To Serve With Chicken Fajitas

A big bowl of Mexican rice or some slow-cooked black beans is the perfect way to turn these into a full feast. The starch helps balance the spicy rub on the chicken and the acidity from the fresh lime wedges.

Cool toppings like sour cream or a chunky avocado guacamole are great for taming the red pepper flakes. If you want some extra crunch, a side of salty tortilla chips and a bowl of pico de gallo provides a nice break from the soft tortillas.

How To Store Chicken Fajitas

• Fridge: Keep the leftover chicken and vegetables in a sealed container for up to 3 days. It’s a good idea to store the lime wedges separately so their juice doesn’t make the peppers feel slimy over time.
• Reheat: The best way to warm these up is in a hot skillet for a few minutes until the chicken sizzles. Avoid using the microwave if you can, as it tends to make the chicken feel rubbery and the peppers lose their remaining snap.
• Freeze: You can freeze the seasoned, grilled chicken for up to 2 months, but the vegetables don’t freeze well. If you have leftovers, just freeze the meat and plan to grill a fresh batch of peppers and onions when you’re ready to eat.

Pioneer Woman Chicken Fajitas Nutrition Facts

Per serving (1 of 6):

• Calories: 410 kcal
• Protein: 32g
• Fat: 14g
• Carbohydrates: 38g
• Sugar: 6g
• Sodium: 1240mg

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Fajita Seasoning Recipe
• Pioneer Woman Buffalo Chicken Dip Recipe
• Pioneer Woman Spatchcock Chicken Recipe