Description

This Chicken Fajitas recipe is a flavorful, easy-to-make dish featuring marinated and seared chicken thighs combined with sautéed bell peppers and onions. The fajitas are served warm in soft flour tortillas and garnished with cheese, sour cream, chipotle mayo, guacamole, lime, and cilantro for a deliciously satisfying meal perfect for gatherings or weeknight dinners.

Ingredients

Scale

Chicken and Marinade

1 and 1/2 pounds chicken thighs, sliced into 1-inch wide strips (can substitute chicken breasts)
2 tablespoons lime juice (from 1 lime)
1 tablespoon soy sauce
1 teaspoon liquid smoke
2 tablespoons cumin
2 teaspoons kosher salt (reduce slightly if using table salt)
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1/4 teaspoon cayenne pepper (adjust for spice preference)
1/3 cup chopped cilantro (plus more for garnish)
4 cloves garlic (smashed and minced)

Vegetables

3 small red, yellow, or orange bell peppers, sliced into 1/4 inch strips
1 medium onion, sliced into 1/4 inch slices
1 teaspoon kosher salt (for seasoning veggies)

Cooking Fats

2 tablespoons vegetable oil (for searing chicken)
2 tablespoons butter (for searing chicken)
2 tablespoons additional cooking oil (for sautéing vegetables)

Assembly & Serving

12 6-inch flour tortillas (fajita size)
1 cup shredded Monterey Jack cheese (optional)
Sour cream (for topping)
Chipotle mayo (for topping)
Guacamole (for serving)
Lime wedges (for serving)
Chopped cilantro (for garnish)

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Instructions

Marinate the Chicken: Slice chicken thighs into 1-inch strips against the grain. Place in a medium bowl and add lime juice, soy sauce, liquid smoke, cumin, kosher salt, chili powder, smoked paprika, onion powder, cayenne pepper, chopped cilantro, and minced garlic. Mix well and let marinate for at least 15 minutes or up to 24 hours refrigerated.
Prep the Vegetables: Slice bell peppers into 1/4 inch strips, optionally cutting them in half for bite size. Slice onion into 1/4 inch slices. Combine peppers and onions and set aside.
Heat the Skillet: Preheat a 12-inch cast iron or heavy skillet over medium-high heat for at least 2 minutes until very hot. Add 2 tablespoons vegetable oil and swirl to coat; it should shimmer immediately.
Sear the Chicken: Using tongs, add chicken strips to the pan in a single layer without crowding, letting excess marinade drip off. Sear for about 2 minutes until the bottom is blackened.
Add Butter and Flip: Add 1 tablespoon butter to the pan and swirl it around. Flip each chicken strip one by one onto the melted butter side and cook for 1-2 more minutes until internal temperature reaches 155°F or no pink remains.
Repeat for Remaining Chicken: Cook remaining chicken in batches as described, keeping the marinade reserved.
Remove and Keep Warm: Transfer cooked chicken to a plate, tent with foil or place inside a turned-off microwave to keep warm.
Sauté Vegetables: Add 2 more tablespoons cooking oil to the skillet and maintain medium-high heat. Add mixed peppers and onions, sprinkle with 1 teaspoon kosher salt, pour in reserved marinade, and stir to scrape browned bits. Sauté 2-3 minutes until crisp-tender or cooked to your liking.
Combine Chicken and Veggies: Cut larger pieces of chicken into bite-size pieces if necessary, then add to the skillet with vegetables. Stir to combine and remove from heat.
Warm Tortillas and Melt Cheese: Warm each flour tortilla in a clean skillet over medium heat. Sprinkle with shredded Monterey Jack cheese, heat until cheese melts, then fold in half and keep warm in a tortilla warmer or covered with a tea towel.
Assemble and Serve: Serve chicken and peppers inside warm tortillas topped with sour cream, chipotle mayo, a squeeze of lime juice, chopped cilantro, and sides like guacamole or cilantro lime rice. Enjoy immediately!

Notes

You can substitute chicken breasts for chicken thighs, but slicing against the grain is important for tenderness.
Marinating the chicken for longer (up to 24 hours) enhances flavor but 15 minutes is sufficient for quicker prep.
Adjust cayenne pepper quantity to control the heat level to your preference.
If you prefer, use other shredded cheeses like Oaxaca or quesadilla cheese for topping.
Cooking peppers and onions to your preferred tenderness is flexible—traditional fajitas retain some crispness, but you can cook them softer if desired.
Keeping chicken warm in a turned-off microwave after cooking prevents it from drying out.
For a gluten-free option, substitute tortillas with corn or gluten-free wraps.