Description
Juicy marinated chicken fajitas with smoky seasoning, seared to perfection and paired with tender peppers and onions. A bold, flavor-packed meal that changed everything.
Ingredients
- 1 and 1/2 pounds chicken thighs, or chicken breast
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons cumin
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/3 cup chopped cilantro, plus more to garnish
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 3 small red, yellow, or orange bell peppers, sliced
- 1 medium onion, sliced
- 1 teaspoon kosher salt, for peppers and onions
- 12 6-inch flour tortillas
- 1 cup shredded Monterey Jack cheese, optional
- To garnish:
- Sour cream
- Chipotle mayo
- Guacamole
- Lime wedges
- Chopped cilantro
Instructions
1. Slice chicken into 1-inch wide strips against the grain.
2. Add chicken to a bowl with lime juice, soy sauce, liquid smoke, cumin, kosher salt, chili powder, smoked paprika, onion powder, cayenne, chopped cilantro, and garlic. Mix well.
3. Marinate for at least 15 minutes, or up to 24 hours in the fridge.
4. Slice bell peppers and onion into 1/4-inch strips; set aside.
5. Heat cast iron skillet over medium-high heat. Add vegetable oil.
6. Add chicken strips in batches, avoiding overcrowding. Sear 2 minutes per side.
7. Add butter to pan while flipping chicken. Sear second side until internal temp is 155°F.
8. Remove cooked chicken and tent with foil to keep warm.
9. In same skillet, add more oil and sauté sliced peppers and onions with salt and leftover marinade for 2-3 minutes.
10. Cut chicken into bite-sized pieces if needed and return to skillet with veggies. Stir to combine.
11. Warm tortillas in a clean skillet and melt cheese inside if desired.
12. Assemble fajitas: chicken and veggies in tortillas, topped with sour cream, chipotle mayo, lime juice, and cilantro.
13. Serve immediately and enjoy!
Notes
You can substitute chicken breast for thighs.
For less searing, cook thighs whole or breast cutlets following pan-searing instructions in recipe.
Use any cheese you love: Monterey Jack, Oaxaca, pepper jack, or Manchego.
Easily double this recipe—just cook chicken and veggies in batches to avoid steaming.
Marinade can be made ahead and kept in fridge up to 24 hours for deeper flavor.
Nutrition
- Serving Size: 2 fajitas
- Calories: 611
- Sugar: 5g
- Sodium: —
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 21g
- Trans Fat: 0.3g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 138mg