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Raw chicken thighs sliced in a bowl with chicken fajitas marinade

Chicken Fajitas

Tender blackened chicken and crisp peppers in warm tortillas with a simple homemade marinade.
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Prep Time 25 minutes
Cook Time 20 minutes
0 minutes
Total Time 45 minutes
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.