The Chicken Fajitas Recipe That Changed My Mind Recipe

Introduction

These chicken fajitas are bursting with flavor and incredibly easy to make. Marinated chicken strips are seared to perfection and paired with sautéed peppers and onions, wrapped in warm tortillas. They’re perfect for a quick weeknight dinner or a flavorful weekend treat.

Ingredients

• 1 and 1/2 pounds chicken thighs (you can sub chicken breast)
• 2 tablespoons lime juice (from 1 lime)
• 1 tablespoon soy sauce
• 1 teaspoon liquid smoke
• 2 tablespoons cumin
• 2 teaspoons kosher salt (use a little less if using table salt)
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (or more, if you like it spicy)
• 1/3 cup chopped cilantro (plus more to garnish, optional)
• 4 cloves garlic (smashed and minced)
• 2 tablespoons vegetable oil (for searing chicken)
• 2 tablespoons butter (for searing chicken)
• 3 small red, yellow, or orange bell peppers (sliced)
• 1 medium onion (sliced)
• 1 teaspoon kosher salt (for onions and peppers)
• 12 6-inch flour tortillas (sometimes labeled “fajita size”)
• 1 cup shredded Monterey Jack cheese (optional)
• Sour cream
• Chipotle mayo
• Guacamole
• Lime wedges
• Cilantro (chopped)

Instructions

1. Step 1: Slice the chicken thighs into long 1-inch wide strips, cutting against the grain. Place the chicken in a medium bowl.
2. Step 2: Add lime juice, soy sauce, liquid smoke, cumin, kosher salt, chili powder, smoked paprika, onion powder, cayenne pepper, chopped cilantro, and minced garlic to the chicken. Stir well to coat and marinate for 15 minutes or up to 24 hours in the fridge.
3. Step 3: Slice the bell peppers into 1/4 inch strips, cutting long strips in half if desired. Slice the onion into 1/4 inch pieces. Set the vegetables aside.
4. Step 4: Heat a 12-inch cast iron or sturdy skillet over medium-high heat for at least 2 minutes until very hot. Add 2 tablespoons vegetable oil and swirl to coat the pan.
5. Step 5: Using tongs, add chicken strips one at a time to the hot pan, letting excess marinade drip off. Leave 1-2 inches between pieces to avoid crowding. Cook in batches if necessary.
6. Step 6: Sear the chicken for about 2 minutes until the bottom is blackened.
7. Step 7: Add 1 tablespoon butter to the pan and swirl it around. Flip each piece of chicken onto the butter and cook for another 1-2 minutes, until the internal temperature reaches 155°F or the meat is cooked through and no longer pink.
8. Step 8: Repeat with remaining chicken strips. Save any leftover marinade for later.
9. Step 9: Remove chicken to a plate or cutting board and tent with foil to keep warm.
10. Step 10: Add 2 more tablespoons cooking oil to the skillet over medium-high heat. Add sliced peppers and onions, sprinkle with 1 teaspoon kosher salt, then pour in the reserved marinade. Stir to deglaze and sauté for 2-3 minutes until crisp-tender or longer if desired.
11. Step 11: Cut larger pieces of chicken into bite-size pieces and add to the skillet with the peppers and onions. Remove from heat.
12. Step 12: Warm the flour tortillas one at a time in a clean skillet over medium heat. If using cheese, sprinkle a little on each tortilla and heat until melted. Fold tortillas in half and keep warm.
13. Step 13: Serve the chicken and peppers in warm tortillas topped with sour cream or chipotle mayo, a squeeze of lime juice, chopped cilantro, and your favorite sides like guacamole or cilantro lime rice.

Tips & Variations

• Use chicken breast instead of thighs for a leaner option.
• Adjust the cayenne pepper to control the heat level.
• Try different cheeses like Oaxaca or quesadilla for variation.
• If you prefer softer veggies, cook the peppers and onions a bit longer.
• Marinate the chicken up to 24 hours for deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and vegetables in a skillet over medium heat until warmed through. Tortillas are best warmed fresh but can be wrapped in foil and reheated in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner alternative. Slice them the same way and marinate as directed. Keep an eye on cooking time since breasts can dry out more easily.

How spicy are these fajitas?

The level of heat depends on the amount of cayenne pepper you add. Start with 1/4 teaspoon and adjust to your taste. You can always add extra spice with toppings like chipotle mayo or fresh jalapeños.

The Chicken Fajitas Recipe That Changed My Mind Recipe

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★★★★★

4.5 from 116 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: 12 fajitas (serves 4-6) 1x

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Description

This Chicken Fajitas recipe combines juicy marinated chicken thighs with vibrant, sautéed bell peppers and onions for a flavorful and colorful Tex-Mex meal. The chicken is marinated in a zesty blend of lime juice, soy sauce, smoked spices, and fresh cilantro, then seared to perfection in a cast iron skillet with butter for added richness. Paired with warm flour tortillas and optional toppings like shredded Monterey Jack cheese, sour cream, chipotle mayo, and guacamole, these fajitas deliver a satisfying and fresh dinner experience perfect for any night of the week.

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Ingredients

Scale 1x2x3x

Chicken & Marinade

• 1 and 1/2 pounds chicken thighs, 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 (reduce slightly if using table salt)
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/3 cup chopped cilantro (plus extra for garnish)
• 4 cloves garlic, smashed and minced (about 1 tablespoon)

For Cooking

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 3 small bell peppers (red, yellow, or orange), sliced 1/4 inch thick
• 1 medium onion, sliced 1/4 inch thick
• 1 teaspoon kosher salt (for vegetables)

To Serve

• 12 6-inch flour tortillas (fajita size)
• 1 cup shredded Monterey Jack cheese (optional)
• Sour cream
• Chipotle mayo
• Guacamole
• Lime wedges
• Chopped cilantro (for garnish)

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Instructions

1. Marinate the chicken: Slice the chicken thighs into 1-inch strips against the grain and place in a medium bowl. Add lime juice, soy sauce, liquid smoke, cumin, kosher salt, chili powder, smoked paprika, onion powder, cayenne pepper, chopped cilantro, and minced garlic. Stir well to coat and marinate for at least 15 minutes, or up to 24 hours refrigerated for more flavor.
2. Prepare the vegetables: Slice the bell peppers into 1/4 inch strips, cutting long strips in half for bite-size pieces. Slice the onion into 1/4 inch slices and combine with the peppers. Set aside.
3. Heat the skillet: Preheat a 12-inch cast iron skillet or a sturdy large skillet over medium-high heat for at least 2 minutes until very hot. Add 2 tablespoons vegetable oil and swirl to coat. The oil should shimmer immediately.
4. Sear the chicken strips: Using tongs, add chicken strips one at a time, shaking off excess marinade to avoid overcrowding. Ensure at least 1-2 inches between pieces. Sear for about 2 minutes until the bottom is blackened.
5. Add butter and flip: Add 1 tablespoon butter to the skillet and let it melt. Using tongs, flip each piece of chicken onto the melted butter. Cook for an additional 1-2 minutes until the chicken reaches an internal temperature of 155°F or is cooked through with no pink inside.
6. Repeat searing: Cook the remaining chicken strips in batches the same way, keeping cooked chicken warm tented with foil or in a turned-off microwave.
7. Sauté the vegetables: Add 2 more tablespoons vegetable oil to the skillet, keep heat at medium-high. Add all sliced peppers and onions, sprinkle with 1 teaspoon kosher salt, then add the leftover marinade from the chicken. Stir well to deglaze the pan and cook the veggies for 2-3 minutes until crisp-tender or to your desired doneness.
8. Combine chicken and vegetables: Cut any large chicken pieces bite-size and add all chicken along with any resting juices back to the skillet with the vegetables. Stir briefly and remove from heat.
9. Warm tortillas: Heat each flour tortilla individually in a clean skillet over medium heat. Optionally, sprinkle shredded cheese on each tortilla and heat until melted. Fold in half and keep warm in a tortilla warmer or covered with a clean towel.
10. Assemble and serve: Fill warm tortillas with chicken and vegetables. Top with sour cream or chipotle mayo, a squeeze of lime juice, chopped cilantro, and serve alongside guacamole and lime wedges. Enjoy immediately.

Notes

• You can substitute chicken thighs with chicken breasts if preferred, but thighs stay juicier.
• Marinating longer (up to 24 hours) enhances the flavor but 15 minutes works for a quick meal.
• If you prefer spicier fajitas, increase the cayenne pepper or add sliced jalapeños.
• Shredded Monterey Jack cheese is optional; you can also use Oaxaca cheese or skip cheese for dairy-free options.
• Use a cast iron skillet for best searing results but any heavy-bottomed skillet works.
• The internal temperature for cooked chicken should be 165°F, but 155°F is sufficient here as carryover heat finishes cooking.
• Leftover marinade added to the peppers adds intense flavor, so don’t discard it.
• Adjust salt quantity based on your salt type and personal preference.
• Serve fajitas immediately for best texture of tortillas and fillings.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

Keywords: chicken fajitas, Mexican chicken, Tex-Mex recipe, skillet chicken fajitas, easy dinner, fajita marinade, bell peppers and onions