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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
