chicken fajitas

Ingredients for Chicken Fajitas

I always keep these simple staples on hand for a fast weeknight meal. My go to method uses thighs for extra flavor.

• 1.5 lbs chicken thighs (sliced into strips)
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp liquid smoke. I recommend this for that grilled flavor
• 2 tbsp cumin
• 2 tsp kosher salt
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 0.25 tsp cayenne pepper
• 0.33 cup chopped cilantro
• 4 cloves garlic (minced)
• 2 tbsp vegetable oil
• 2 tbsp butter
• 3 small bell peppers (sliced). My preference is red and yellow for color
• 1 medium onion (sliced)
• 12 6 inch flour tortillas
• 1 cup shredded Monterey Jack cheese. In my experience, melting it in the tortilla is best

Step by Step Instructions

I recommend slicing the chicken against the grain so it stays incredibly tender.

Step 1: Place the sliced chicken in a bowl and toss with lime juice, soy sauce, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne, cilantro, and garlic. Let it sit for 15 minutes.

Step 2: Heat a 12 inch cast iron skillet over medium high heat with vegetable oil. Add chicken in batches, leaving space so it sears properly. Cook for 2 minutes per side until blackened, adding butter halfway through.

Step 3: Remove the chicken and tent with foil. In the same hot skillet, add the sliced peppers and onions with the remaining marinade. Saute for 2 to 3 minutes until crisp tender.

Step 4: Warm tortillas in a clean pan and sprinkle with cheese until melted. Serve the pepper mixture and chicken in the warm tortillas.

What to Serve with Chicken Fajitas

Pairing the right sides balances the rich flavors and adds great texture to your plate.

Cheesy Taco Potatoes: The creamy potato texture absorbs the bold fajita spices perfectly for a filling plate. You can find our favorite recipe at Cheesy Taco Potatoes.

One Pot Queso Chicken and Rice: A rich and cheesy rice side that brings authentic flavors to your dinner table. Try this One Pot Queso Chicken and Rice.

Broccoli Cheddar Soup: A warm and comforting starter that cools down the cayenne pepper heat nicely. Serve it alongside our Broccoli Cheddar Soup.

Cheesy Mediterranean Quesadilla: A fun appetizer option that pairs wonderfully with the smoky chicken. Make our Cheesy Mediterranean Quesadilla to start the meal.

Ground Beef Chili: Adding a hearty bowl of chili creates a complete taco night experience at home. Pair with our Ground Beef Chili.

Storage and Serving Tips

Store leftover chicken and peppers in an airtight container in the fridge for up to four days. I recommend reheating them in a skillet over medium high heat so the veggies do not get soggy. You can also freeze the cooked meat for up to three months for quick future meals.

FAQs

Chicken Fajitas

Tender blackened chicken and crisp peppers in warm tortillas with a simple homemade marinade.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 611

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs chicken thighs sliced into strips
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp liquid smoke
• 2 tbsp cumin
• 2 tsp kosher salt
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 0.25 tsp cayenne pepper
• 0.33 cup chopped cilantro
• 4 cloves garlic minced
• 2 tbsp vegetable oil
• 2 tbsp butter
• 3 whole small bell peppers sliced
• 1 whole medium onion sliced
• 12 whole 6 inch flour tortillas
• 1 cup shredded Monterey Jack cheese optional

Equipment

• 12-inch cast iron skillet

Method

 

1. Slice the chicken thighs into 1 inch wide strips against the grain. Add to a bowl with lime juice, soy sauce, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne, cilantro, and garlic. Toss to coat and let marinate for 15 minutes.
2. Heat a 12 inch cast iron skillet over medium high heat. Add vegetable oil. Add chicken in batches without crowding, letting excess marinade drip off. Sear for 2 minutes until blackened.
3. Add 1 tablespoon butter to the pan, swirl, and flip chicken. Sear for 1 to 2 more minutes until cooked through. Remove and tent with foil.
4. Add remaining oil to the skillet. Add sliced peppers, onions, 1 teaspoon kosher salt, and leftover marinade. Saute for 2 to 3 minutes until crisp tender.
5. Return chicken to the pan with the veggies. Warm tortillas in a clean skillet and top with cheese until melted. Serve chicken and peppers in the warm cheese tortillas.

Notes

If using chicken breasts, slice horizontally into thin cutlets before marinating and searing.