Chicken fajitas are easy to make.
The only tricky part is getting the cooking duration right to deliver the best flavors. Hence, many people are eager to get the gist of how long we should cook them.
So, read on for further details of not only the ideal cooking duration for chicken fajitas but also other valuable tips on freezing or preparing it ahead of time.
How Long Do You Cook Chicken Fajitas For?
Typically, it should take you 5 to 15 minutes on average. However, because they can be made in so many ways – grilled, oven-baked, air-fried, skillet-roasted, slow-cooked – the result may differ for each.
What Cookware Is Best For Cooking This Dish?
There is no best cookware, only appropriate ones, depending on the recipe that you intend to follow.
If you are making chicken fajitas for an outdoor party or feast, your best option is a grill. Alternatively, if you are cooking up something for yourself on a cold night and want convenience, go for an oven or air-fryer.
The latter is also good if you are on a diet to cut down oils or are afraid of greasy food. For family-style dinners and when guests are over, choose skillets. Slow cookers if you have a lot of time on your hands.
What Temperature Is The Most Optimal And Why?
The most optimal temperature is ~200 degrees Celsius because this is suited for 4 out of 5 of the most common ways to cook.
The only exception is for cooking with a crockpot.
This way, it is cooked on low heat at roughly 87 degrees Celsius.
Can You Freeze Cooked Chicken Fajitas?
You cannot freeze already-made fajitas, but it is possible to freeze the cooked chicken filling.
This way, you can thaw it and quickly whip it up if you are hungry at a later time. They freeze well. Thus, you do not have to worry about them not tasting nice.
Cool it before you freeze! I recommend dividing them into portions for future convenience. Store them in zip-lock bags and make sure that all the excess air is removed when sealing.
Do not forget to label the date with a permanent market before you put them into your freezer.
These will remain good for up to nine months. So, during this time, you are guaranteed a solid back-pocket dinner supply. However, it is only safe to reheat once, regardless of whether you use the microwave or the stove.
By the same token, refreezing your fajita fillings is not an option. If you cannot finish them within a day of defrosting, throw them!
Can You Prepare Them Ahead Of Time?
Yes! You can definitely prepare them ahead of time.
It is a good idea, especially if you intend to serve chicken fajitas at a party or dinner with guests.
It is also a life savior for hectic days. Simply cover and keep it in the refrigerator. Then, when you are ready to serve, take them out and bake for 20 to 25 minutes in the oven at about 350 degrees.
How Often Should You Eat This Type Of Food?
Chicken fajitas are relatively healthy. They are not classified as junk food and have the fundamentals from all groups of nutrients in the food pyramid. So, you can eat it regularly if you want to.
However, I have found that it can become a bit boring if eaten on several consecutive days. Anyway, there are many ways to make them. So, arguably, you can never get tired of it.
It is a good option for Sunday gatherings, picnic dates, and outdoor celebrations. Depending on your household’s preference, you can eat it as frequently as every other day of the week or as infrequently as once every year.
Now that you are near the end of the article, you must be dying for some chicken fajitas. If you do not have the ingredients readily available and cannot go outside because of quarantine, consider getting some Chicken Fajita kits delivered!
5 Popular Methods Of Cooking Chicken Fajitas
Start by preheating your grill with medium heat. Toss in the chicken and cook on both sides for about 6-7 minutes.
Add peppers and onions and grill until they are slightly crisp. Any longer than this, the chicken, peppers, and onions will not have a nice charred texture when removed from the grill.
If you cannot tell, it is typically when the chicken is about 73 degrees Celsius.
Exceeding temperatures will give the chicken a nasty burning taste, so be careful! Let it cool for roughly 3 minutes, then slice it along with the peppers and onions to serve.
I like to top it with sour cream, but I sometimes substitute it with cheese or avocado. If you are not a fan of creamy toppings, you can spruce it with lettuce, radish, cilantro, and tomatoes. For added flavors, try olives or lime wedges.
In high-end restaurants, grilled chicken fajitas also come with jalapeños and pico de gallo. Generally, you can pair it with anything that suits your taste buds.
This is my go-to approach for chicken fajitas when I am not feeling well and want to whisk up something as fast as possible for my stomach. This quick-and-easy oven-baked chicken fajita is best on cold, rainy days.
With this method, you will cook the chicken with the vegetables, coated in oil and tossed by hand for even seasoning. In a preheated oven at 200 degrees, bake your chicken and vegetable mix for about 40 minutes. At the 20-minute mark, give it a stir. When transferring it from the oven, you will be swept away by its enchantingly sweet smell.
When I am eating it as comfort food, I melt cheese to top it. But, on other days, I like it with fresh cilantro and a dash of squeezed lime. You can also enjoy it with side dishes like corn and avocado salad or fried beans.
The first time I tried making air-fried chicken fajitas was last Christmas when I was given an air-fryer. It is easy to make and surprisingly flavorful. While it is non-conventional and requires a bit of trial and error on my part, the final dish is worth the effort.
After prepping the vegetables, preheat your air-fryer to 200 degrees Celsius. Next, slice your chicken into moderately thin slices and season it with the vegetables using oil and fajita seasoning. Then, fry it at 200 degrees Celsius for 15 minutes and shake at the 7-minute mark. If you go below this temperature and time frame, the taste of your chick fajita will not be as rich and flavorful.
You can check if the chicken is thoroughly cooked by piercing a fork through the meat. Or, check with a kitchen thermometer that your chicken is at 75 degrees Celsius. If it is not, turn the air-fryer back on and cook for another 2 to 3 minutes.
Depending on the number of servings you intend to make, you might have to divide it into sets to cook in the air-fryer. You do not want to crowd too much chicken and vegetables into the fryer at once because it will steam and result in un-tasty and mushy chicken.
Impress your friends with skillet-roasted chicken fajitas. Over high heat, preheat your cast iron skillet with two teaspoons of oil. Then, add diced peppers, onions, and a few dashes of salt. Using a spoon, sauté them for approximately 4 minutes. Your green light to transfer them out of the skillet is when they are in light gold and softened slightly,
In the same skillet, put in two more teaspoons of oil and toss in the chicken—cook for 3 to 4 minutes on high heat (200 degrees Celsius) for both sides. Keep in mind that you should never leave it unattended because it can quickly burn and turn black.
If you are making many portions, consider dividing the chicken into two sets and cooking them one after another. You can give it a twist by serving in lettuce cups or with rice as a side dish.
Another name for this is crock-pot chicken fajita. I learned this recipe from a friend in Australia!
After coating your chicken breasts with seasoning, sprinkle some lime juice over the top, and put it into the slow-cooker. Set your cooker on low (87 degrees Celsius) for 4 to 5 hours. If you take it out earlier than this, your chicken might be under-cooked. Shred it after removing it from the cooker and serve it warm.
The taste is exceptionally enriching. It makes a good recipe for wholesome Sunday gatherings. You do not have to constantly “babysit” it as well!
There is also other essential information about this family-friendly dish for you to keep up your sleeves. Hopefully, you have found it helpful enough to share with your friends. Happy cooking!
Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.