Print

Pioneer Woman Chicken Fajita Seasoning

Pioneer Woman Chicken Fajita Seasoning - recipe card
Print Recipe

This robust, homemade fajita seasoning blend delivers a perfect balance of smoky, earthy, and slightly sweet flavors that rival any store-bought mix. The combination of chili powder, cumin, and smoked paprika adds depth, while a touch of brown sugar and lime zest creates a subtle caramelized crust on your fajitas. It’s versatile enough to use on chicken, beef, or vegetables for a quick weeknight dinner.

Ingredients

Scale
  • 1/2 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper (optional, for heat)

Instructions

  1. Place a fine-mesh strainer over a medium mixing bowl. Add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, brown sugar, kosher salt, and black pepper. If you want extra heat, include the cayenne pepper. Sifting helps break up any clumps and ensures even distribution of all the spices.
  2. Use a whisk to blend the spices thoroughly. Whisk for about 30 seconds, until the mixture is uniform in color and there are no visible streaks of any single spice.
  3. Transfer the blended seasoning to an airtight glass jar or container with a tight-fitting lid. Store in a cool, dry place away from direct sunlight, as light can degrade the quality of the spices over time.
  4. Shake the jar before each use to redistribute the spices, as fine particles may settle after storage. To use as a marinade for chicken, mix 2 to 3 tablespoons of this seasoning with 2 tablespoons of olive oil and 1 tablespoon of lime juice to form a paste.
  5. Coat the chicken breasts with the paste, ensuring all sides are covered. Let it marinate in the refrigerator for at least 30 minutes, up to 2 hours for deeper flavor, before cooking.
  6. For grilled chicken, preheat a gas or charcoal grill to medium-high heat. Cook the chicken for 6 to 8 minutes per side, until an instant-read thermometer registers 165°F (74°C) in the thickest part.
  7. For stovetop cooking, heat a cast-iron skillet over medium-high heat until a drop of water sizzles and dances on the surface. Add a splash of oil, then cook the chicken for 5 to 7 minutes per side, until golden-brown and cooked through.
  8. Let the cooked chicken rest for 5 minutes before slicing, which allows the juices to redistribute and keeps the meat moist. Serve with warm tortillas, sautéed peppers and onions, and your favorite fajita toppings.

Notes

Store in an airtight container in a cool, dark place for up to 6 months. This seasoning blend is not suitable for freezing. To refresh flavor after long storage, you can toast the blend briefly in a dry skillet over low heat for 1-2 minutes until fragrant, but do not let it burn. For a wet marinade, mix 2-3 tablespoons of seasoning with 2 tablespoons of oil and 2 tablespoons of lime juice or water; this also works for beef or shrimp. If using as a dry rub, use 1 tablespoon per pound of meat.

Nutrition

Keywords: chicken fajita seasoning, fajita seasoning recipe, homemade fajita seasoning, Pioneer Woman, Tex-Mex seasoning, fajita spice mix, taco seasoning alternative, smoky paprika, cumin, chili powder, no-cook spice blend

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-fajita-seasoning/