Chicken Fajitas
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 35 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Tex-Mex
Chicken Fajitas
Description
Chicken Fajitas feature boneless chicken thighs or breasts marinated in a mixture of olive oil, lime juice, garlic, chili powder, cumin, jalapeno, salt, and pepper. The marinade imparts a citrusy and mildly spicy flavor, tenderizing the meat. The chicken is cooked in a preheated cast iron skillet until golden brown and fully cooked. Alongside, bell peppers and onions are sautéed, adding sweetness and crunch. Once rested and sliced, the chicken is served with the cooked vegetables wrapped in warm flour tortillas.
The dish balances the juicy protein with softened, colorful peppers and onion, and the lime adds brightness to each bite. Cooking the chicken carefully prevents dryness while allowing a slightly crisp surface. Toppings like guacamole, salsa, sour cream, cheese, and hot sauce can be added to customize flavor and richness.
These fajitas work well for dinner or casual group meals, offering a satisfying mix of textures and fresh ingredients. Using homemade tortillas enhances the experience with a softer, fresher wrap. The marinade and skillet cooking emphasize bold yet approachable flavors common in Tex-Mex cooking.
To maintain juiciness, allow the chicken to rest before slicing. If browned bits stick to the pan, adding a small splash of chicken broth or water helps release them, integrating extra flavor into the dish.
Ingredients
- 1 1/2 lbs chicken thighs or chicken breasts, trimmed
- 5 Tbsp olive oil divided, light
- 4 Tbsp lime juice divided, fresh
- 3 1/2 tsp garlic divided, minced
- 2 1/2 tsp chili powder divided
- 2 tsp ground cumin divided
- 1 jalapeno pepper seeded for less heat if desired, minced
- 1 1/4 tsp salt more to taste
- 1 tsp black pepper freshly ground
- 3 medium bell pepper preferably 1 red, yellow and green), seeded and sliced
- 1 medium onion sliced, red or yellow
- 3 Tbsp cilantro chopped, fresh
- 8 (7-inch) flour tortillas warmed, homemade are best if time allows
- optional toppings, see notes
Instructions
- In a medium non-reactive mixing bowl (such as glass or stainless steel), whisk together 3 Tbsp olive oil, 3 Tbsp lime juice, 2 tsp garlic, 2 tsp chili powder, 1 1/2 tsp cumin, jalapeno, salt and pepper.
- Add chicken and toss well then submerge down into marinade. Cover and let marinate in refrigerator at least 1 hour and up to 6 hours.
- Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then place chicken in skillet leaving space between pieces and cook until well browned of first side about 4 to 6 minutes (chicken thighs take near greater time).
- Flip chicken and continue to cook until chicken registers 160 - 165 degrees on an instant read thermometer in center, about 4 to 6 minutes longer (chicken thighs take near greater time). If you find chicken is browning too quickly before cooking through you can reduce burner temperature slightly.
- Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.
- Meanwhile, scrape up excess burnt bits from the skillet with a metal spatula if needed (you want some of those browned bits but not a lot of burnt black bits especially if you used thighs and had to cook longer). Add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.
- Add bell peppers and onions, season with salt and pepper to taste. Saute about 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of pan.
- Add remaining 1/2 tsp chili powder and 1/2 tsp cumin, 1 1/2 tsp garlic and saute until just tender crisp, about 2 minutes longer.** Pour in remaining 1 Tbsp lime juice and toss.
- Return chicken to pan, toss in cilantro and serve warm over tortillas with optional toppings.
Notes
- Use chicken thighs trimmed to about 4 oz pieces or chicken breasts pounded to even thickness for even cooking.
- Marinate chicken at least 1 hour and up to 6 hours for best flavor and tenderness.
- If browned bits stick to the pan, deglaze with chicken broth or water to incorporate flavor into the dish.
- Homemade tortillas add texture and flavor, but store-bought warmed tortillas work well too.
- Optional toppings include guacamole, salsa, sour cream or crema, Mexican hot sauces, and cheeses like queso fresco or Monterey Jack.
- For a lighter version, corn tortillas can replace flour tortillas and warmed briefly in a skillet with olive oil.
User Reviews
Overall Rating
5
You'll Also Love
