Description
This Chicken Fajitas recipe features marinated chicken thighs or breasts cooked to juicy perfection with a vibrant mix of bell peppers and onions. Served warm over flour tortillas with fresh cilantro and optional toppings, it’s a flavorful and satisfying meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 lbs trimmed chicken thighs or chicken breasts
- 5 Tbsp light olive oil divided
- 4 Tbsp fresh lime juice divided
- 3 1/2 tsp minced garlic divided
- 2 1/2 tsp chili powder divided
- 2 tsp ground cumin divided
- 1 jalapeno, seeded and minced
- 1 1/4 tsp salt, more to taste
- 1 tsp freshly ground black pepper
Vegetables
- 3 medium bell peppers (preferably 1 red, 1 yellow, and 1 green), seeded and sliced
- 1 medium red onion or yellow onion, sliced
- 3 Tbsp chopped fresh cilantro
Other
- 8 (7-inch) flour tortillas, warmed (homemade preferred if time allows)
- Optional toppings (such as sour cream, avocado, shredded cheese, salsa)
Instructions
- Prepare Marinade: In a medium non-reactive mixing bowl, whisk together 3 Tbsp olive oil, 3 Tbsp lime juice, 2 tsp minced garlic, 2 tsp chili powder, 1 1/2 tsp ground cumin, minced jalapeno, salt, and black pepper until well combined.
- Marinate Chicken: Add the chicken to the marinade, tossing well to coat and submerge the pieces. Cover and refrigerate for at least 1 hour up to 6 hours for maximum flavor.
- Heat Skillet: Preheat a 12-inch cast iron skillet over medium-high heat. Add 1 Tbsp olive oil and allow it to heat up.
- Cook Chicken: Place chicken pieces in the skillet with space between them. Cook the first side until well browned, about 6 minutes for thighs and slightly less for breasts.
- Flip and Finish Cooking: Turn chicken over and continue cooking until the internal temperature registers 160-165°F on an instant-read thermometer, about 6 more minutes. Lower the heat if chicken browns too quickly before cooking through.
- Rest Chicken: Transfer chicken to a cutting board and tent loosely with foil. Let rest for 5 minutes before slicing.
- Prepare Vegetables: In the same skillet, scrape up burnt bits but avoid excessive blackened residue. Add the remaining 1 Tbsp olive oil over medium-high heat.
- Sauté Peppers and Onions: Add sliced bell peppers and onions, season with salt and pepper, and sauté for about 4 minutes, tossing occasionally and scraping browned bits to prevent burning.
- Add Spices and Garlic: Stir in remaining 1/2 tsp chili powder, 1/2 tsp cumin, and 1 1/2 tsp minced garlic. Continue to sauté until vegetables are just tender-crisp, about 2 more minutes. Pour in remaining 1 Tbsp lime juice and toss to coat.
- Combine and Serve: Return sliced chicken to the skillet, toss with chopped cilantro, and heat through. Serve warm over warmed flour tortillas with optional toppings as desired.
Notes
- For less heat, remove seeds and membranes from the jalapeno before mincing.
- Chicken thighs provide juicier, more flavorful meat, but chicken breasts can be used for a leaner option.
- Use a cast iron skillet for best searing results, but a heavy-duty non-stick skillet will also work.
- Homemade tortillas will elevate the dish if you have extra time, but warmed store-bought tortillas work well.
- Optional toppings like sour cream, avocado slices, shredded cheese, and salsa add delicious customization.
- Marinating the chicken longer enhances the flavor but do not exceed 6 hours to avoid texture changes.
