Description
If you’ve ever thought fajitas were just another Tex-Mex dish, think again. This chicken fajitas recipe is bold, flavorful, and completely transformative. It’s packed with tender, juicy chicken marinated in a mix of lime, soy, and spices, then paired with sautéed peppers and onions for a meal that’s as colorful as it is delicious. Whether you’re making dinner for your family or hosting friends, these fajitas will steal the show.
Ingredients
For the Chicken and Marinade:
- 1 ½ pounds chicken thighs (or chicken breasts)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons ground cumin
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ⅓ cup chopped cilantro
- 4 garlic cloves, minced
For Cooking the Chicken:
- 2 tablespoons vegetable oil
- 2 tablespoons butter
For the Peppers and Onions:
- 3 small bell peppers (red, yellow, or orange), sliced
- 1 medium onion, sliced
- 1 teaspoon kosher salt
For the Tortillas and Garnishes:
- 12 six-inch flour tortillas
- 1 cup shredded Monterey Jack cheese (optional)
- Sour cream
- Chipotle mayo
- Guacamole
- Lime wedges
- Chopped cilantro
Instructions
- Marinate the Chicken:
- Slice the chicken thighs or breasts into long, 1-inch wide strips. Cut against the grain for the most tender bites.
- In a medium bowl, combine the lime juice, soy sauce, liquid smoke, ground cumin, kosher salt, chili powder, smoked paprika, onion powder, cayenne pepper, cilantro, and minced garlic.
- Toss the chicken in the marinade until evenly coated. Let it sit for at least 15 minutes, or refrigerate for up to 24 hours for maximum flavor.
- Prepare the Vegetables:
- Slice the bell peppers into ¼-inch strips, then cut them in half for bite-sized pieces.
- Slice the onion into ¼-inch thick pieces. Combine the peppers and onions in a bowl and set aside.
- Cook the Chicken:
- Heat a large cast-iron skillet over medium-high heat for 2–3 minutes until hot. Add 2 tablespoons of vegetable oil and swirl to coat.
- Shake off excess marinade and add the chicken strips to the skillet in a single layer. Work in batches to avoid overcrowding.
- Sear the chicken for about 2 minutes on one side until golden brown. Flip, add 1 tablespoon of butter, and sear the other side for 1–2 minutes.
- Remove the cooked chicken from the skillet and set it aside. Tent with foil to keep warm.
- Sauté the Vegetables:
- Add 2 more tablespoons of oil to the skillet. Add the peppers and onions, and sprinkle with kosher salt.
- Pour in any remaining chicken marinade to deglaze the pan, stirring up any browned bits for extra flavor.
- Sauté the vegetables for 2–3 minutes until tender-crisp, or cook longer for softer veggies.
- Combine Chicken and Vegetables:
- Add the cooked chicken back to the skillet and toss with the vegetables. Remove from heat.
- Warm the Tortillas:
- Heat the flour tortillas one at a time in a clean skillet over medium heat. For extra indulgence, sprinkle shredded cheese on one side, fold in half, and warm until the cheese melts.
- Serve:
- Fill each tortilla with the chicken and vegetable mixture. Top with sour cream, chipotle mayo, guacamole, a squeeze of lime, and a sprinkle of chopped cilantro.
Notes
- Customizable Heat: Adjust the cayenne pepper to control the spice level or leave it out altogether for a milder dish.
- Cheese Options: Monterey Jack is classic, but Oaxaca or quesadilla cheese works beautifully as well.
- Make Ahead: Marinate the chicken and prep the veggies ahead of time to streamline dinner prep.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Sautéing
- Cuisine: Tex-Mex