Chicken Fajitas Tonight: Juicy, Sizzling, Weeknight-Easy
Tender marinated chicken sears hot while bell peppers and onions pick up just enough char to smell like the grill. Expect a bright lime-garlic backbone, gentle chili warmth, and tortillas you can load at the table.
Equipment
- Medium Bowl
- Whisk
- 12-inch cast-iron skillet
- Tongs
- Knife
- Cutting board
Ingredients
- 1.25 lb boneless, skinless chicken thighs or breasts; sliced into 1/2-inch strips
- 3 tbsp olive oil divided
- 2 tbsp fresh lime juice plus lime wedges for serving
- 3 cloves garlic finely minced
- 1 small jalapeño finely minced; seeds removed for milder heat
- 1 tsp chili powder U.S. chili blend
- 1 tsp ground cumin
- 1/2 tsp smoked paprika optional
- 1 tsp kosher salt divided
- 1/2 tsp freshly ground black pepper
- 1 large yellow or white onion thinly sliced pole-to-pole
- 3 medium bell peppers, mixed colors thinly sliced
- 8 small 6-inch flour tortillas or 12 small corn tortillas, warmed
- toppings of choice sliced avocado or guacamole, pico de gallo, sour cream, shredded Monterey Jack or cheddar, chopped cilantro
Instructions
- Make the marinade: In a medium bowl, whisk 2 tbsp olive oil, lime juice, garlic, jalapeño, chili powder, cumin, smoked paprika (if using), 1/2 tsp salt, and black pepper. Taste—it should be bright and a little salty so it seasons the meat.
- Marinate the chicken: Slice chicken into 1/2-inch (1.3 cm) strips against the grain. Add to the bowl and toss to coat. Cover and refrigerate 30 minutes to 2 hours.
- Prep the vegetables: While the chicken rests, slice the onion and peppers into even strips. Toss with 1 tbsp olive oil and the remaining 1/2 tsp salt.
- Heat the pan hard: Set a 12-inch cast-iron skillet over medium-high to high heat until it’s just starting to smoke, 3–5 minutes.
- Sear the chicken in batches: Add half the chicken in a single layer. Cook 2–3 minutes until browned on the first side, flip, and cook 1–2 minutes more until the thickest piece hits 165°F/74°C. Transfer to a plate and repeat with the rest. Don’t pour excess marinade into the pan; it will steam.
- Char the vegetables: Return skillet to high heat. If dry, add a teaspoon of oil. Add onions and peppers. Cook, tossing occasionally, until tender-crisp with charred edges, 5–7 minutes. Scrape up browned bits from the pan.
- Combine and moisten: Return chicken (and any juices) to the skillet, toss with vegetables 30–60 seconds to mingle flavors, then cut heat. Squeeze another wedge or two of lime over the top.
- Warm the tortillas: Pass tortillas over a low open flame with tongs 5–10 seconds per side until pliable and speckled, or wrap in foil and warm in a 300°F/150°C oven for 5–10 minutes. Keep wrapped to hold heat.
- Serve: Transfer the sizzling mix to the table, set out tortillas and toppings, and let everyone build.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 32gFat: 24gSaturated Fat: 5gCholesterol: 120mgSodium: 780mgPotassium: 820mgFiber: 5gSugar: 7gVitamin A: 2100IUVitamin C: 95mgCalcium: 160mgIron: 3.5mg
Tried this recipe?Let us know how it was!
