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Merry

Chicken Fajitas – The Best Recipe for a Quick Dinner

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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

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

Method
 

Marinate the Chicken:
  1. Slice the chicken thighs or breasts into long, 1-inch wide strips. Cut against the grain for the most tender bites.
  2. 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.
  3. 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:
  1. Slice the bell peppers into ¼-inch strips, then cut them in half for bite-sized pieces.
  2. Slice the onion into ¼-inch thick pieces. Combine the peppers and onions in a bowl and set aside.
Cook the Chicken:
  1. 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.
  2. Shake off excess marinade and add the chicken strips to the skillet in a single layer. Work in batches to avoid overcrowding.
  3. 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.
  4. Remove the cooked chicken from the skillet and set it aside. Tent with foil to keep warm.
Sauté the Vegetables:
  1. Add 2 more tablespoons of oil to the skillet. Add the peppers and onions, and sprinkle with kosher salt.
  2. Pour in any remaining chicken marinade to deglaze the pan, stirring up any browned bits for extra flavor.
  3. Sauté the vegetables for 2–3 minutes until tender-crisp, or cook longer for softer veggies.
Combine Chicken and Vegetables:
  1. Add the cooked chicken back to the skillet and toss with the vegetables. Remove from heat.
Warm the Tortillas:
  1. 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:
  1. 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.

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