Description
Get ready to bring the sizzle to your dinner table with this Chicken Fajitas Recipe! Juicy, perfectly seasoned chicken thighs (or breasts, if you prefer!) are seared to perfection and paired with tender-crisp bell peppers and onions. Wrapped in warm flour tortillas and topped with your favorite garnishes like sour cream, guacamole, and a squeeze of fresh lime, these fajitas are bursting with bold Tex-Mex flavors. Whether you’re cooking for family, meal prepping, or hosting a casual dinner, this recipe is quick, delicious, and fun to make!
Ingredients
Scale
For the Chicken Marinade:
- 1½ pounds chicken thighs or chicken breasts, sliced into 1-inch-wide strips
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons cumin
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, or more for extra heat)
- ⅓ cup chopped cilantro
- 4 cloves garlic, minced
For Cooking the Chicken:
- 2 tablespoons vegetable oil
- 2 tablespoons butter
For the Vegetables:
- 3 small red, yellow, or orange bell peppers, sliced into strips
- 1 medium onion, sliced into strips
- 1 teaspoon kosher salt
For the Tortillas and Garnishes:
- 12 (6-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese (or Oaxaca, quesadilla cheese)
- Sour cream
- Guacamole
- Chipotle mayo
- Lime wedges
- Chopped cilantro
Instructions
Step 1: Marinate the Chicken
- Slice the chicken thighs or breasts into 1-inch-wide strips, cutting against the grain.
- In a medium bowl, mix the lime juice, soy sauce, liquid smoke, cumin, kosher salt, chili powder, smoked paprika, onion powder, cayenne pepper, chopped cilantro, and minced garlic.
- Add the chicken strips to the marinade and mix until evenly coated. Let the chicken marinate for at least 15 minutes, or up to 24 hours in the refrigerator.
Step 2: Prep the Vegetables
- Slice the bell peppers into thin strips and cut them in half for smaller, bite-sized pieces.
- Slice the onion into thin, half-moon strips and combine with the bell peppers.
Step 3: Sear the Chicken
- Heat a large skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons of vegetable oil and let it heat until shimmering.
- Using tongs, add the chicken strips to the skillet, letting any excess marinade drip off. Sear the chicken for about 2 minutes on the first side until browned.
- Add 1 tablespoon of butter to the pan, flip the chicken, and sear the other side for another 1–2 minutes until fully cooked (internal temperature of 165°F).
- Remove the chicken from the skillet and tent with foil to keep warm. Repeat with remaining chicken.
Step 4: Cook the Vegetables
- Add 2 more tablespoons of vegetable oil to the skillet. Toss in the sliced bell peppers and onions, and sprinkle with 1 teaspoon of kosher salt.
- Add the leftover marinade to the skillet and sauté the vegetables for 2–3 minutes until tender-crisp.
Step 5: Combine and Serve
- Add the cooked chicken back to the skillet with the vegetables and toss to combine. Remove from heat.
- Warm the tortillas in a clean skillet until pliable. If desired, sprinkle shredded cheese on the tortillas and let it melt while heating.
Step 6: Assemble the Fajitas
- Serve the chicken and vegetable mixture in the warm tortillas.
- Add your favorite toppings, like sour cream, chipotle mayo, guacamole, lime juice, and chopped cilantro.
- Enjoy immediately and repeat as many times as your heart desires!
Notes
- Marinade Time: For the best flavor, let the chicken marinate for at least 15 minutes. If you have time, marinate it for up to 24 hours.
- Cooking the Chicken: Don’t overcrowd the skillet—work in batches to ensure the chicken sears properly.
- Adjust the Heat: Add more cayenne pepper or a splash of hot sauce to the marinade if you love a spicy kick.
- Vegetarian Option: Swap the chicken for portobello mushrooms or a mix of zucchini and tofu for a vegetarian fajita recipe.
- Make it Gluten-Free: Use gluten-free tortillas instead of flour tortillas.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex