Chef Michael Rodriguez couldn’t believe how much flavor was packed into Gordon Ramsay’s chicken fajitas when he first tried them at his Las Vegas restaurant. Youll find these fajitas are more than just grilled chicken with peppers – theyre a masterclass in balancing smoky char, citrus brightness, and aromatic spices. Some home cooks are afraid to make Mexican food that tastes like it came from a restaurant, but this signature recipe shows that you can do it with the right technique.
While Gordon Ramsays chicken fajitas have become a popular dish in restaurants worldwide, their origins can be traced back to the Tex-Mex cuisine that emerged in the 1930s.
People first started making these Mexican-style dishes popular in border towns in Texas, where cooks would grill skirt steak with peppers and onions.
As restaurants began adapting the recipe, chicken fajitas emerged as a lighter alternative that quickly captured diners hearts.
Todays gourmet fajitas showcase the evolution of this humble dish, with chefs like Ramsay elevating the traditional recipe through precise cooking techniques and carefully selected spices.
When youre preparing these at home, youre participating in a culinary tradition thats grown from simple border town fare to an internationally celebrated dish.
Much like his famous butter chicken recipe, Ramsay brings his signature attention to detail and rich flavors to this Mexican classic.
Similar to his brick chicken preparation method, Ramsay emphasizes achieving the perfect sear and maintaining moisture in the meat.
The chefs commitment to culinary excellence is evident in every dish he creates, from his Las Vegas steakhouse offerings to his home-style recipes.
Gordon Ramsay’s chicken fajitas have become a signature dish at his restaurants, loved for their bold flavors and sizzling presentation. But how exactly does the celebrity chef make this Tex-Mex favorite? Let’s break down his recipe step-by-step to reveal the secrets behind his irresistible chicken fajitas.
The Origins of Chicken Fajitas
To understand Gordon Ramsay’s approach, we first need to look at the origins of chicken fajitas. This dish traces its roots back to the Tex-Mex cuisine that emerged in Texas border towns in the 1930s. Local cooks would grill skirt steak with onions and peppers – a cooking style that was then adapted into the popular fajitas we know today.
Chicken fajitas emerged as a lighter, crowd-pleasing alternative to the traditional beef version. Over time recipes evolved as chefs like Ramsay elevated the humble dish. While the ingredients remain simple, techniques like marinating, searing and intentional seasoning take these fajitas to the next level.
Ramsay’s Signature Seasoning
One of the keys to Gordon Ramsay’s famous chicken fajitas is his meticulously crafted dry spice rub. He combines chili powder cumin, garlic powder, paprika oregano, salt, and black pepper.
Ramsay emphasizes coating the raw chicken evenly with the spice mix – this allows maximum flavor penetration as the chicken cooks. The spices create an enticing reddish-brown sear, adding both color and aromatic depth.
Pro tip: Ramsay recommends pre-mixing a large batch of the spice rub to keep on hand for easy weeknight cooking. Store it in an airtight jar for up to one month.
Importance of Proper Marinating
In addition to his signature spice blend, Gordon Ramsay also marinates the chicken breasts in a zesty mixture of lime juice, olive oil, and seasonings.
He marinates the meat for 2-4 hours before cooking. This extended marinating time allows the citrus and spices to penetrate deep into the chicken, resulting in juicy, infused flavor. The acid in the lime juice helps tenderize the proteins as well.
Pro tip: For even deeper flavor, marinate the chicken overnight in the fridge.
Achieving the Ideal Sear
Ramsay stresses how important it is to get a flavorful sear on the chicken. To do this, he cooks the fajitas in a cast iron skillet that is very hot. The high heat makes the grill marks and char, which are so tempting. The spices toast and caramelize.
He doesn’t move the chicken too soon while it’s seared for 4 to 5 minutes on each side. This makes sure that the chicken gets a nice brown outside while keeping the inside moist.
Pro tip: Use a weight to gently press the chicken pieces down as they sear – this maximizes contact with the hot skillet.
Allowing Proper Rest Time
Many home cooks rush to slice into chicken immediately after cooking. But Gordon Ramsay highlights that letting the chicken rest is crucial for optimally juicy fajita meat.
He recommends allowing the seared chicken breasts to rest for 5 minutes before slicing. During this rest time, the juices redistribute through the meat, resulting in a tender texture.
Pro tip: Tent the chicken loosely with foil as it rests to retain warmth without steaming. Resist peeking!
Perfectly Cooking the Veggies
Peppers and onions are two of the most common vegetables that go with Ramsay’s chicken fajitas. With his method, vegetables get caramelized but still have a bright, fresh crunch.
He uses the leftover marinade to quickly sauté sliced bell peppers and onions until they soften and brown but aren’t completely limp. This takes about 5 minutes in the hot pan.
Pro tip: Slice the veggies uniformly for even cooking. Use a range of color peppers for visual appeal.
Bringing It All Together
After sear, rest, and sauté, it’s time to put the parts together. Gordon Ramsay cuts the chicken very thinly across the grain to make it as tender as possible.
He then combines the sliced chicken breast pieces and sautéed vegetables back in the skillet to mingle the flavors. Finally, he finishes the fajitas with a bright squeeze of fresh lime juice.
This final touch adds a burst of citrus to balance the savory spices and chicken. Then it’s time to pile everything into warm tortillas and customize with desired toppings.
Ramsay’s Fajita Tips for Any Home Cook
Gordon Ramsay’s famous chicken fajita recipe relies on some simple but powerful techniques:
- Season aggressively – Sprinkle spices over raw chicken and rub them in
- Marinate ahead – Let chicken soak in citrus mixture to tenderize
- Use high heat – Achieve that charred exterior and smoky flavor
- Cook in batches – Avoid crowding the pan
- Let chicken rest – Allow juices to redistribute before slicing
- Add lime at end – Preserve brightness instead of cooking out acidity
While the ingredients are uncomplicated, Ramsay’s mastery of spice balance, texture, and flavor makes these chicken fajitas stand out. Use his recipe and tips to enjoy sizzling, mouthwatering fajitas that rival any restaurant.
Popular Southwest Tex-Mex Creation
Gordon Ramsays chicken fajitas represent a perfect blend of Mexican and Tex-Mex cuisine, featuring tender strips of marinated chicken breast paired with caramelized peppers and onions. The dish embodies the vibrant flavors of the Southwest, where simple ingredients transform into a memorable meal through careful preparation and precise cooking techniques. Much like his pan seared scallops technique, attention to proper heat and timing ensures perfectly cooked results.
This recipe works because the marinade is just right. It has the right amount of citrus, spices, and seasonings to give the meat depth of flavor and make it tender. When served with warm tortillas and accompanied by fresh toppings like guacamole, pico de gallo, and sour cream, these fajitas become a customizable feast that satisfies diverse palates. Just as with his silky carbonara sauce, timing and temperature control are crucial for achieving the perfect result.
Ingredients:
- 2 pounds chicken breasts, sliced lengthwise
- 3 bell peppers (red, yellow, green), sliced
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 limes, juiced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and black pepper to taste
- 12 flour tortillas
- Fresh cilantro for garnish
Begin by combining lime juice, olive oil, and spices in a bowl to create the marinade. Add the sliced chicken and let it marinate for 2-4 hours in the refrigerator.
Heat a large cast-iron skillet over high heat and sear the marinated chicken for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and in the same pan, sauté the peppers and onions until caramelized, about 8-10 minutes.
Return the chicken to the pan, combine with the vegetables, and serve immediately with warmed tortillas.
Make sure your pan is very hot before adding the chicken for the best results in searing and caramelizing it. Allow the meat to rest for 5 minutes before slicing it against the grain for maximum tenderness.
If preparing for a larger group, consider cooking the chicken in batches to avoid overcrowding the pan, which can lead to steaming rather than searing. Wrap the tortillas in foil and put them in a low-temperature oven until you’re ready to serve them.
Shrimp and Steak Options
Looking to expand beyond chicken? While Gordon Ramsays chicken fajitas recipe remains a favorite among quick chicken recipes, you can easily adapt this savory chicken dish for seafood or beef lovers.
For shrimp fajitas, marinate jumbo shrimp in the same lime-based mixture for 30 minutes, then cook them for just 2-3 minutes per side until pink.
If youre craving steak, use flank or skirt steak sliced against the grain, and marinate it for up to 8 hours before cooking to medium-rare.
The key is keeping the cooking temperatures high and the slices thin, just like in the original recipe.
Both variations work beautifully with the caramelized peppers and onions, giving you delicious alternatives while maintaining that signature fajita sizzle.
The perfect fajita experience starts with masterful seasoning, and just like our shrimp and steak variations, the right blend of spices can make or break your dish.
When preparing chicken recipes, youll want to combine 2 teaspoons each of chili powder and cumin with 1 teaspoon each of paprika and garlic powder. Add ½ teaspoon of oregano and cayenne for depth.
Mix your seasonings in a small bowl before applying them evenly to your chicken. Youll notice the spices create a beautiful reddish-brown coating thatll caramelize perfectly during cooking.
Dont forget to season both sides of your chicken pieces, and let them rest for at least 30 minutes before cooking. For extra flavor, sprinkle a pinch of your seasoning mixture over your vegetables while theyre cooking.
How to Make Chicken Fajitas | Get Cookin’ | Allrecipes
FAQ
What do Mexican restaurants use for fajita seasoning?
Most fajita seasoning mixes are made up of a few simple Mexican spices, like cumin and chili powder, plus some additional spices, like paprika, garlic powder, onion powder, and cayenne pepper.
How to keep chicken moist when making fajitas?
Keep the chicken extra tender by adding 1 tablespoon of cornstarch to the spice mix. When added to the dry seasoning and mixed with the wet ingredients, cornstarch helps create a slurry with the chicken juices as they cook, keeping the moisture in the meat extra juicy.
What ingredients are used for chicken fajitas?
Key Ingredients in Chicken Fajitas Onions: Sliced onions caramelize and char in spots, and add a bunch of flavor. Peppers: Red and green bell peppers add color and a nice serving of vegetables. Add a jalapeño for a little heat. Lime: A squeeze of acidic lime juice perks everything up.