I used to think Chicken Fajitas were all flash and no substance—just a sizzly, smoky show when they came out on that cast iron skillet at the restaurant. Honestly, I thought it was a bit much. But then, I decided to give them a try at home with my own marinade. And wow! Tender, juicy, blackened chicken, paired with perfectly cooked peppers and onions, all wrapped up in a warm tortilla. Add a big scoop of creamy guacamole and a side of cilantro lime rice, and I was hooked. I didn’t even like fajitas before, but now? I’m never looking back. Here’s how I make them—trust me, you’re going to love it!
INGREDIENTS
- For the Chicken Marinade:
- 1 1/2 pounds chicken thighs (or chicken breasts*)
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons cumin
- 2 teaspoons kosher salt (or less if using table salt)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- 1/3 cup chopped cilantro (plus more for garnish)
- 4 cloves garlic, smashed and minced
- 2 tablespoons vegetable oil (for searing chicken)
- 2 tablespoons butter (for searing chicken)
- For the Veggies:
- 3 small bell peppers (red, yellow, or orange), sliced
- 1 medium onion, sliced
- 1 teaspoon kosher salt (for veggies)
- For Serving:
- 12 6-inch flour tortillas (labeled “fajita size”)
- 1 cup shredded Monterey Jack cheese (optional, see note for other options)
- Sour cream
- Chipotle mayo
- Guacamole
- Lime wedges
- Chopped cilantro (for garnish)
INSTRUCTIONS
Step 1: Marinate the Chicken
- Slice the chicken thighs into 1-inch wide strips, cutting against the grain for tenderness (you can use chicken breasts if preferred).
- In a medium bowl, combine the lime juice, soy sauce, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne, cilantro, and minced garlic. Add the chicken and stir to coat thoroughly. Let it marinate for 15 minutes (or refrigerate for up to 24 hours for more flavor).
Step 2: Prep the Veggies
- Slice the bell peppers into 1/4-inch slices, and cut long strips in half for easier bite-size pieces.
- Halve and slice the onion into 1/4-inch pieces. Set both aside.
Step 3: Sear the Chicken
- Heat a 12-inch cast iron skillet (or any sturdy large skillet) over medium-high heat. Let it preheat for 2 minutes until very hot.
- Add 2 tablespoons of vegetable oil, swirling to coat the pan. Add the chicken strips one by one, making sure to let any excess marinade drip off. Don’t overcrowd the pan—work in batches if needed.
- Sear for about 2 minutes on one side until blackened, then add 1 tablespoon butter to the pan. Flip the chicken, searing the other side for 1-2 minutes until the chicken reaches 155°F (or cut a piece open to check it’s fully cooked).
- Remove the chicken and set it aside on a plate or cutting board, covering loosely with foil to keep warm.
Step 4: Cook the Veggies
- In the same pan, add 2 tablespoons of cooking oil. Add the sliced peppers and onions, and sprinkle with 1 teaspoon of kosher salt.
- Add the reserved marinade and stir, scraping up any browned bits from the chicken. Saute for 2-3 minutes, or longer if you prefer softer veggies. Traditional fajitas keep them colorful and crisp-tender, but cook longer if you like them more tender.
Step 5: Combine Chicken and Veggies
- Once the veggies are cooked to your liking, remove the pan from heat. Slice the chicken into bite-size pieces if needed, then return it to the pan, mixing with the veggies and any resting juices.
Step 7: Prepare the Tortillas
- Warm each tortilla in a dry skillet over medium heat. If you want a cheesy experience, sprinkle a bit of shredded Monterey Jack (or Oaxaca cheese) on each tortilla as it warms. Once the cheese melts, fold the tortillas in half and keep warm.
Step 8: Assemble and Serve
- Serve the chicken and veggies in the warm tortillas. Top with sour cream, chipotle mayo, a squeeze of lime, and a sprinkle of cilantro.
Serve with a side of cilantro lime rice for the full experience. Enjoy every bite!