Make these Easy Sheet Pan Jerk Chicken Fajitas with bold Caribbean spices, roasted veggies, and juicy chicken for a quick, flavorful weeknight dinner.
Table of Contents
Jump to:
- Why This Deserves a Spot in Your Weekly Rotation
- From Mexican Ranch Workers...
- Meet the Star of This Dish: Jerk Seasoning
- Why This Recipe Works Every Time
- Ingredients with Steps
- Culinary Glossary
- Substitutions
- Variations
- Equipment
- Kitchen Must-Haves Reviews
- Storage and Reheating
- 5 Cooking Tips
- Frequently Asked Questions
- Chicken Recipes
- Tex-Mex Recipes
- 📖 Recipe
- Subscribe to the YouTube Channel
- Have a Comment or Question?
Why This Deserves a Spot in Your Weekly Rotation
Let’s be real—on busy weeknights, we’re all looking for that quick meal that doesn’t take a ton of time, uses simple ingredients, and still brings great flavors to the table. Say hello to my Easy Jerk Chicken Fajitas Recipe.
It’s the kind of dish that makes you feel like a kitchen magician without breaking a sweat—because tossing some chicken breast, colorful veggies, and bold spices onto a prepared sheet pan counts as cooking, right? Yah damn right.
Now, I’ve got a soft spot for fajitas. Why? Because they’re basically the MVP of easy recipes—versatile enough to wrap in flour tortillas, toss over cauliflower rice, or throw onto a bed of chopped lettuce for a salad bowl.
Plus, they’re a meal prep dream and taste even better the next day (and who doesn’t love a fridge full of leftovers that actually get eaten?).
From Mexican Ranch Workers...
To Viral Sheet Pan Fajitas. But before we get into this simple dinner, let’s geek out for a second. Fajitas didn’t just appear at your favorite restaurant overnight. The word “fajita” comes from "faja," meaning "belt" in Spanish—referring to the cut of meat (skirt steak) given to Mexican ranch workers in Texas.
These clever cooks marinated and grilled those tough cuts, creating what we now know as fajitas.
Fast forward, and fajitas have been embraced—and reinvented—by kitchens around the world. From sizzling platters at restaurants to quick sheet pan meals at home, fajitas have proven they can handle just about any kind of flavors you throw at them. Including a little Caribbean flair...
Meet the Star of This Dish: Jerk Seasoning
Now, let’s talk about what gives this Oven Baked Chicken Fajitas recipe its signature flavorful kick—that delicious blend known as jerk seasoning. Originating in Jamaica, jerk is more than just a spice mix; it’s a cooking tradition with deep roots.
The name "jerk" likely comes from the Spanish word charqui, meaning dried strips of meat (yep, like jerky). But Jamaicans took it to the next level, using native scotch bonnet peppers, allspice, and other spices to create a marinade or dry rub that delivers the perfect amount of spice and smoky depth.
The Maroons
Jerk cooking was developed by the Maroons—escaped enslaved Africans—who used this method to preserve meat while hiding from colonizers.
So every time you whip up a batch of homemade Jamaican jerk seasoning or grab your favorite store-bought blend, you’re carrying forward a piece of culinary resistance and resilience. How’s that for powerful food history?
Recommended Grocery Picks
Below, you'll find recommendations for high-quality grocery items for the recipe.
Why This Recipe Works Every Time
So, why combine jerk with sheet pan chicken fajitas? Because it's the ultimate final decision for anyone who loves great flavors but refuses to spend hours in the kitchen. High heat, thanks to that 475°F oven, ensures juicy chicken pieces, caramelized green bell peppers and red onion, all cooked in under 30 minutes.
Line your pan with parchment paper or aluminum foil (because we like easy cleanup around here), toss everything together with a drizzle of vegetable oil, and boom—dinner’s done.
Toppings, Sides and More
Top it off with your favorite toppings—think sour cream, mango salsa, fresh lime juice, or chopped cilantro—whether you’re team corn tortillas, flour tortillas, or living your best low-carb life with lettuce wraps.
And if you're wondering about storage, just pop leftovers into an airtight container—this recipe is just as good the next day, maybe even better (I don’t make the rules). Are you ready to get into it? Let's go!
Recommended Reads
- Jerk Steak Fajitas | Super Easy 30 Minute Meal
- Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
- Crispy Air Fryer Honey Jerk Rubbed Chicken Wings
- Caribbean Thanksgiving Meal Prep Plan Ideas | 2024
- Quick Spicy Potstickers | Chili Momo Tibetan Style
Ingredients with Steps
For this Easy Jerk Chicken Fajitas Recipe, slice bell peppers and red onion, then toss them with olive oil, salt, and pepper on a prepared sheet pan. Cut chicken breasts into evenly sized pieces by halving and butterflying, then coat them in jerk seasoning and a little oil.
Roast the veggies first at 475°F for about 6-7 minutes, then place chicken on top and continue roasting until cooked through. Let the chicken rest, slice into bite-sized pieces, and serve with flour tortillas, corn tortillas, or over rice with your favorite toppings like sour cream, mango salsa, and chopped cilantro.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
- Jerk Seasoning: A spicy, aromatic Caribbean blend made with ingredients like chili powder, allspice, thyme, and scotch bonnet peppers, known for its bold, smoky-sweet heat. See where scotch bonnet peppers rank on the Scoville Scale.
- Butterflying Chicken: A technique where you slice a thick chicken breast horizontally to create an even thickness, ensuring faster and more even cooking—perfect for high-heat sheet pan dinners. Learn different methods on how to prep chicken.
- Sheet Pan Cooking: Roasting an entire meal—protein and veggies—on a single pan for easy prep and cleanup; ideal for quick, flavorful sheet pan meals.
- High-Heat Roasting: Cooking at temperatures like 450-475°F to caramelize veggies and lock in juices for meats, reducing overall cooking time while boosting flavor.
- Parchment Paper / Aluminum Foil: Lining your sheet pan with these saves cleanup time and prevents sticking—great for simple dinners.
- Even Slicing: Cutting green bell peppers, red bell peppers, and onions into uniform strips so they cook evenly and don’t burn before the chicken is done.
- Resting Meat: Allowing roasted chicken pieces to rest after cooking keeps them juicy by letting the internal juices redistribute before slicing.
- Customizing Spice Level: Adjusting the heat in your homemade seasoning or store-bought jerk blend by balancing spicy elements with citrus, sweet toppings like mango salsa, or creamy sides like sour cream. Check out more side dishes.
- Meal Prep Friendly: These fajitas store well in an airtight container, making them perfect for reheating the next day without losing flavor or texture.
- Versatile Serving Options: Enjoy fajitas wrapped in flour tortillas, corn tortillas, over cauliflower rice, tossed into chicken fajita pasta, or on top of chopped lettuce for a low-carb bowl.
Substitutions
Dairy-Free
- Yay! This chicken fajita recipe is dairy-free!
Gluten-Free
- Tortillas: Swap flour tortillas for certified gluten-free corn tortillas or lettuce wraps for a low-carb option.
Vegetarian
- Boneless Skinless Chicken Breast: Swap the chicken for hearty veggies like portobello mushrooms, cauliflower florets, or even brussels sprouts, tossed in jerk seasoning and roasted on a sheet pan for the same bold flavor without the meat.
- Pair with black beans or chickpeas for added protein and enjoy in tortillas, rice bowls, or salads.
Convenience
- Chicken Breast: Use chicken thighs if you prefer a juicier, more flavorful cut, or grab pre-cooked rotisserie chicken for a shortcut.
- Jerk Seasoning: Mix your own with pantry staples like chili powder, thyme, allspice, garlic powder, and cayenne pepper.
- Vegetable Oil: Substitute with olive oil or any neutral oil you have on hand.
- Fresh Lime Juice: Use bottled lime or lemon juice in a pinch for acidity.
- Parchment Paper: Swap with aluminum foil to line your sheet pan for easy cleanup.
- White Onion: Use yellow onion or purple onion if that’s what’s in your pantry.
- Green Bell Peppers: Any color bell pepper works; red, yellow, or orange will add a sweeter flavor.
- Sour Cream: Substitute with plain Greek yogurt for a lighter, protein-packed topping.
- Mango Salsa: Use regular jarred salsa if you don’t have fresh fruit on hand, or top with diced pineapple for a fruity twist.
- Cauliflower Rice: If you're out, serve fajitas over regular rice or chopped lettuce for a quick bowl option.
- Chopped Cilantro: Skip it if you’re out, or use a sprinkle of dried cilantro for a hint of herb flavor.
- Flour Tortillas: Use corn tortillas, lettuce wraps, or serve over rice if you’re out of wraps.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Air Fryer: Cook the seasoned chicken and veggies in batches at 390°F for 12-15 minutes, shaking halfway, for a quick and crispy fajita twist.
- Stovetop: Sauté chicken and veggies in a large skillet over medium-high heat with a little oil, cooking until the chicken is done and the veggies are tender-crisp.
- Salad Bowl: Serve the jerk chicken and roasted veggies over a bed of chopped lettuce, topped with mango salsa, sour cream, and a squeeze of fresh lime juice for a light, flavorful meal.
- Rice Bowl: Skip the tortillas and layer your chicken and veggies over cauliflower rice or regular rice, then add your favorite toppings for an easy, customizable fajita bowl.
Equipment
Sheet Pan
Used to roast the chicken and veggies together for an easy, one-pan meal with minimal cleanup. If you don’t have a sheet pan, use a large oven-safe baking dish, but avoid overcrowding to keep those veggies roasting, not steaming.
Parchment Paper / Aluminum Foil
Lining the sheet pan prevents sticking and makes cleanup a breeze. Lightly grease the pan with vegetable oil if you’re out of liners—just watch for sticking. I used a silicone sheet pan liner, they great for preventing waste, plus it was our go-to in professional kitchens.
Large Bowl
Used to toss the sliced veggies with oil, salt, and pepper for even seasoning. A large zip-top bag works great for tossing without dirtying a bowl.
Resealable Bag
Perfect for marinating chicken evenly in jerk seasoning and oil without the mess. Use a small bowl or shallow dish covered with plastic wrap if you’re out of bags.
Tongs
Handy for flipping chicken and mixing veggies during roasting. A spatula or fork can get the job done, but tongs give better control.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Rating: ⭐⭐⭐⭐⭐
Purchased: September 10, 2024
My Review: The USA Pan Bakeware Half Sheet Baking Pan and Nonstick Cooling Rack Set is such a smart buy—it’s incredibly convenient to have both the pan and rack come together as a set. You never know when you’ll need the rack for roasting, cooling, or glazing, and having it perfectly fitted to the pan saves so much time and hassle. The pan itself is super sturdy with excellent heat distribution, and the nonstick rack makes cleanup a breeze. I’ve used it for everything from baking cookies to roasting vegetables and even draining fried foods. It’s one of those kitchen upgrades that just makes life easier.
My Rating: ⭐⭐⭐⭐⭐
My Review: This Amazon Basics Silicone Baking Mat works exactly as it should—non-stick, easy to clean, and a perfect eco-friendly swap for parchment paper or foil. I toss it in the dishwasher after use, and it saves me from scrubbing sheet pans. If you own sheet pans, this is the companion you need. I first saw bakers using these in hotel kitchens, and now I can’t imagine cooking without one!
My Rating: ⭐⭐⭐⭐
Purchased: December 10, 2023
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set—it’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Rating: ⭐⭐⭐⭐
Purchased: 11/01/21
Update: 08/19/24
My Review: These tongs have been indispensable kitchen tools. Their sturdy build and heat-resistant silicone tips make them dependable for various cooking tasks, from flipping delicate fish fillets to pulling a hot oven rack, ensuring they're a valuable addition to my kitchen. The only problem I've had is grasping items with the tip. Silicone tongs are flexible and are not sturdy enough to pick heavy things with their tips. So I gave it a 4 out of 5. Hence, the reason why I still keep my metal tongs.
Storage and Reheating
Refrigerator
Store leftover jerk chicken and veggies in an airtight container for up to 3-4 days. Keep tortillas and toppings separate to avoid sogginess. Let food cool before storing to maintain texture and flavor.
Freezer
Place fully cooled chicken and veggies in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2 months. For best results, freeze in portions for easy reheating. Note: veggies may soften slightly after thawing.
Reheating
Reheat in a large skillet over medium heat for a few minutes until warmed through—this helps maintain texture. You can also use the oven at 350°F for about 10 minutes. If using a microwave, cover loosely and heat in short bursts to prevent the chicken from drying out. Always add fresh toppings after reheating!
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Cut chicken into even pieces to ensure everything cooks at the same rate, especially under high heat.
- Preheat your oven fully before roasting—this guarantees caramelized veggies and juicy chicken.
- Use parchment paper for easier cleanup and to prevent sticking without needing extra oil.
- Taste your jerk seasoning before using—it’s easier to adjust the spice level upfront than fix it later!
- Don’t skip resting the chicken—letting it sit for a few minutes keeps it juicy when slicing.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes! Chicken thighs stay extra juicy and add more flavor—just adjust the cooking time slightly if they're thicker.
You can swap in brussels sprouts, zucchini, or even mushrooms—just cut them into large chunks for even roasting.
Absolutely—this recipe is great for meal prep. Store everything in an airtight container and reheat as needed.
Balance the heat by serving with cooling toppings like sour cream, mango salsa, or a squeeze of fresh lime juice.
Yes, but expect a longer cooking time and softer veggies—roasting at 400°F will still work, but you’ll miss some of that caramelization magic.
Chicken Recipes
Looking for other chicken recipes like this? Try these:
- Quick Spicy Potstickers | Chili Momo Tibetan Style
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
- Air Fryer Chicken Shawarma | Quick with Beituti
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
Tex-Mex Recipes
Looking for other Mexican-inspired recipes like this? Try these:
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Best Air Fryer Habanero Adobo Salmon and Yellow Risotto
- Salsa Verde Turkey and Beans Tacos with Avocado Cream
- Easy Spicy Crispy Chicken Tacos with Cholula Sour Cream
📖 Recipe
Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
Ingredients
- 1 ½ pound boneless, skinless chicken breasts butterflied to an even ½-inch thickness
- 2 tablespoon jerk seasoning
- 2 tablespoon olive oil divided
- 2 medium bell peppers (any color), sliced ½-inch thick
- 1 large white onion sliced ½-inch thick
- kosher salt and black pepper
- Warm tortillas for serving
Equipment
Instructions
- Season Chicken – Rub butterflied breasts with 1 tablespoon olive oil and the jerk seasoning; let stand while the oven heats.
- Pre-Roast Veggies – Heat oven to 475 °F. On a rimmed sheet tray toss peppers and onion with the remaining 1 Tbsp oil, salt and pepper. Spread in a single layer and roast 6–7 minutes, just until the edges start to caramelize.
- Add Chicken, Finish Roasting – Lay the jerk-seasoned chicken directly over the hot vegetables. Return the tray to the oven and roast 10–12 minutes, flipping once, until the thickest part of each breast reaches 165 °F.
- Rest & Slice – Transfer chicken to a board; rest 5 minutes, then slice cross-grain into ½-inch strips.
- Build Platter – Arrange sliced chicken back on the board, layering peppers and onions over and around for that fajita “stack” or layered.
- Serve – Bring the board to the table with warm tortillas, lime wedges, and your favourite toppings.
Video
Notes
Why 475 °F Keeps Chicken Juicy
The higher heat sears the exterior quickly, shortens oven time and lets the chicken reach 165 °F before moisture has a chance to evaporate—so you get charred veggies and extra-moist meat.Nutrition
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Chef Maika Frederic
Personal Chef and Educator
Chef Maika is a Haitian-American personal chef, food blogger, and culinary expert passionate about bold flavors and approachable recipes. Owner of Growth Culinary and with years of experience in top kitchens, she shares diverse, flavorful meals and time-saving tips to inspire home cooks. Read More About Just Maika Cooking
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