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Homemade Chicken Fajita Seasoning is a mixture of spices, that you probably already have in your pantry. It’s easy and delicious. Double or triple it for easy weeknight fajitas for months.
Chicken Fajita Seasoning
I love making my own version of packet seasonings because I can control the quality of the ingredients and the amount of salt versus store bought fajita blends. Have you ever read the ingredients on those fajita seasoning mix packets???? It’s full of fillers and all kinds of weird ingredients in those little packets.
How to Make Homemade Chicken Fajita Seasoning
For my homemade fajita seasoning recipe, mix all the ingredients like cayenne pepper, red pepper flakes, onion powder, garlic powder, chili powder and more in a small bowl. Store the fajita seasoning blend in an airtight container for up to 6 months. Make a double, triple, quadruple batch for easy fajitas any time.
This chicken fajita seasoning is made without cornstarch. There really is no need for it, since the seasoning is used like a rub instead of a marinade that needs to be thickened.
Camping Chicken Fajitas
These fajitas are great as a sheet pan meal, on the stove top, or my favorite is to take them camping. They are so easy and delicious over a live fire with just a little pre-camping prep work.
When preparing meals for a camping trip, make individual meal packets. Keep everything for the meal packaged in separate zip top baggies and then put all the little baggies into one large bag. Make sure to write your cooking instructions on one of the inside baggies. It’s easy to grab what you need and you won’t forget to bring an important part of your meal….not that I would know anything about that. LOL!
Slice the chicken breasts ahead of time and put in a zip top bag. Measure out the spice blend (2 tbls/lb of meat) and place in it’s own bag. Pre slice peppers and onions and put in their own bag as well. Keeping everything separate is key for simplified camping meals and planning.
How to Make Camping Chicken Fajitas
To make camping chicken fajitas, rub seasoning directly on sliced fajita meat. Cook seasoned meat in a heavy duty tin foil pan or a cast iron large skillet over medium high fire. Remove meat from skillet and add sliced peppers & onions and cook until tender. Return meat to skillet to gently reheat. Serve with tortillas, cheese, sour cream, guacamole, and salsa. A squeeze of fresh lime is really nice too!
Sheet Pan Chicken Fajitas
To make sheet pan chicken fajitas, rub seasoning directly on sliced fajita meat. Place seasoned meat and sliced peppers & onions on a greased cookie sheet. Cook at 400F for 15-18 minutes thoroughly, stirring halfway through cooking time. Serve with tortillas, cheese, sour cream, guacamole, and salsa. A squeeze of fresh lime is really nice too!
Stove Top Chicken Fajitas
To make stove top chicken fajitas, rub seasoning directly on sliced fajita meat. Cook seasoned meat in a large skillet over medium high heat. Remove from skillet and add sliced peppers & onions and cook until tender. Return meat to skillet to gently reheat. Serve with tortillas, cheese, sour cream, guacamole, and salsa. A squeeze of fresh lime is really nice too!
Live Fire BBQ and Beyond!
I’m so excited to share that my new cookbook Live Fire BBQ and Beyond will be shipping in just over a week. This is my 3rd outdoor cookbook and it was a blast to create. Order before 5/31/19 and I’ll give a free kitchen planner. And if you love BBQ and outdoor as much as I do, then join my bi-monthly BBQ News newsletter for tips, recipes, and products I love.
More Delicious Homemade Seasoning Blends:
Or check out all my homemade seasoning blends.
- 2 tablespoons chili powder
- 1 tablespoon coarse Kosher salt
- 1 tablespoon paprika
- 1 tablespoon sugar
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried minced garlic
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon poultry seasoning
Combine all the spices in a small bowl. Store in an airtight container. Use approximately 2 tablespoons per pound of meat.
To use: Rub directly on sliced fajita meat. Cook meat thoroughly (with peppers and onions) and serve with tortillas, cheese, sour cream, guacamole, and salsa. A squeeze of fresh lime is really nice too!
Chicken is done at 165F.
Org published 7/6/11 Updated: 4/17/19
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