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I used to think Chicken Fajitas were just a flashy Mexican restaurant gimmick, more about the sizzle than the substance. But when I tried making them at home with my own marinade, my perspective completely shifted. These fajitas are not just a meal; they’re an experience. Tender, juicy chicken with a smoky, spiced marinade combined with perfectly cooked peppers and onions, all wrapped in a warm tortilla. If you think you don’t like fajitas, this recipe might just change your mind!
The Chicken Fajitas Recipe That Changed My Mind
Course: BreakfastCuisine: MexicanDifficulty: MediumServings
6
servingsPrep time
25
minutesCooking time
20
minutesCalories
611
kcalIngredients
- For the Chicken Marinade:
1½ pounds chicken thighs (or sub chicken breasts)
2 tablespoons lime juice (from 1 lime)
1 tablespoon soy sauce
1 teaspoon liquid smoke
2 tablespoons cumin
2 teaspoons kosher salt (use less if using table salt)
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
¼ teaspoon cayenne pepper (optional, add more for extra spice)
⅓ cup chopped cilantro (plus more for garnish)
4 cloves garlic, minced
2 tablespoons vegetable oil (for searing)
2 tablespoons butter (for searing)
- For the Veggies:
3 small bell peppers (red, yellow, or orange), sliced
1 medium onion, sliced
1 teaspoon kosher salt
- For the Tortillas and Toppings:
12 6-inch flour tortillas (fajita size)
1 cup shredded Monterey Jack cheese (optional)
Sour cream
Chipotle Mayo
Guacamole
Lime wedges
Cilantro, chopped
Directions
- Marinate the Chicken:
- Slice 1½ pounds of chicken thighs into 1-inch wide strips. Add them to a medium bowl. Mix in the marinade ingredients: lime juice, soy sauce, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne pepper, cilantro, and garlic. Stir until evenly coated. Let marinate for 15 minutes (or up to 24 hours in the fridge).
- Prep the Veggies:
- Slice the bell peppers and onions into ¼-inch strips. Set aside.
- Sear the Chicken:
- Heat a 12-inch cast iron skillet over medium-high heat. Add 2 tablespoons vegetable oil. Use tongs to place chicken strips in the pan, leaving space between each. Sear for 2 minutes until the bottom is blackened. Add 1 tablespoon butter, flip the chicken, and sear the other side for 1-2 minutes or until internal temp reaches 155°F. Repeat with the remaining chicken. Set the chicken aside and tent with foil.
- Cook the Peppers and Onions:
- In the same skillet, add 2 tablespoons oil. Add the peppers, onions, and remaining marinade. Cook for 2-3 minutes until crisp-tender.
- Combine:
- Add the chicken back into the pan with the veggies. Stir and cook until everything is heated through.
- Warm the Tortillas:
- Heat each tortilla in a clean skillet, adding cheese if desired.
- Serve:
- Top tortillas with chicken and peppers. Garnish with sour cream, Chipotle Mayo, lime wedges, and cilantro. Enjoy!
Notes
- You can use chicken breasts instead of thighs.
- For traditional fajitas, skip the cheese, but Monterey Jack, Oaxaca, or Pepper Jack add great flavor.
- Double the recipe by cooking in batches for the best texture.
This Chicken Fajitas recipe has transformed how I think about this classic dish. It’s not just about the sizzling presentation; it’s about the incredible flavors and the joy of homemade cooking. Whether you’re a fajita fanatic or a skeptic, this recipe promises to deliver a memorable and satisfying meal. So gather your ingredients, fire up the skillet, and get ready for a fiesta of flavors!
