Ingredients
Scale
- 1 and 1/2 pounds of chicken thighs (or chicken breast if preferred)
- 2 tablespoons of lime juice (about 1 lime)
- 1 tablespoon of soy sauce
- 1 teaspoon of liquid smoke
- 2 tablespoons of cumin
- 2 teaspoons of kosher salt (reduce if using table salt)
- 2 teaspoons of chili powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of onion powder
- 1/4 teaspoon of cayenne pepper (adjust according to spice preference)
- 1/3 cup of chopped cilantro, plus more for garnish
- 4 cloves of garlic, smashed and minced
- 2 tablespoons of vegetable oil (for searing chicken)
- 2 tablespoons of butter (for searing chicken)
- 3 small bell peppers (red, yellow, or orange), sliced
- 1 medium onion, sliced
- 1 teaspoon of kosher salt (for vegetables)
- 12 6-inch flour tortillas (often labeled as “fajita size”)
- 1 cup of shredded Monterey Jack cheese (optional, for extra flavor)
- Sour cream, Chipotle Mayo, Guacamole, and lime wedges (for garnish)
Instructions
- Marinate the Chicken:
Start by slicing the chicken thighs into long, 1-inch wide strips. It’s important to cut against the grain, which means your knife should be perpendicular to the lines running in the raw chicken. This ensures the chicken remains tender after cooking. Place the sliced chicken into a medium bowl. Next, add the lime juice, soy sauce, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne pepper, cilantro, and garlic to the chicken. Mix everything well, ensuring that each piece of chicken is coated in the marinade. Cover the bowl and let the chicken marinate for at least 15 minutes. If you have time, marinating for up to 24 hours in the fridge will result in even more flavor. - Prep the Vegetables:
While the chicken marinates, slice the bell peppers into 1/4-inch wide strips. If you prefer smaller pieces, you can cut the long strips in half. For the onion, slice off the ends, cut it in half, then slice each half into 1/4-inch thick slices. Set the peppers and onions aside. - Sear the Chicken:
Heat a 12-inch cast iron skillet (or any large, sturdy skillet) over medium-high heat. Let it heat up for about 2 minutes until it’s very hot. Add 2 tablespoons of vegetable oil and swirl it around to coat the bottom of the pan. The oil should shimmer immediately. Add the chicken strips to the pan one at a time, being careful to avoid overcrowding. If you add too much chicken at once, it won’t sear properly. Sear the chicken for about 2 minutes on one side, until it becomes blackened. After the chicken has seared on one side, add 1 tablespoon of butter to the pan. Use tongs to flip each piece of chicken, making sure each side gets a nice sear. Sear the chicken for another 1-2 minutes on the other side, or until it reaches 155°F when measured with a meat thermometer. If you don’t have a thermometer, simply cut the largest piece of chicken in half to ensure it’s no longer pink. Once the chicken is cooked, remove it from the pan and set it aside on a plate or cutting board. Tent it with foil to keep it warm. - Cook the Vegetables:
In the same skillet, add another 2 tablespoons of oil and allow it to heat up. Add the sliced peppers and onions all at once. Sprinkle them with 1 teaspoon of salt. Then, pour the reserved marinade from the chicken into the pan. This will help deglaze the pan and incorporate all the flavorful browned bits from cooking the chicken. Sauté the vegetables for about 2-3 minutes until they are crisp-tender. You can cook them longer if you prefer softer vegetables, but keep in mind they will continue cooking even after you remove them from the heat. The traditional fajita vegetables should still have some bite to them. - Combine the Chicken and Vegetables:
Once the vegetables are cooked to your liking, remove the skillet from the heat. Slice any larger pieces of chicken into bite-sized pieces and add the chicken back into the pan with the vegetables. Stir everything together to combine. - Warm the Tortillas:
Warm the tortillas by placing them one at a time in a clean skillet over medium heat. You can sprinkle each tortilla with a little shredded cheese (Monterey Jack or Oaxaca are great options) before folding them in half to create cheesy pockets. Keep the tortillas warm in a tortilla warmer or cover them with a clean tea towel.
Notes
- Marinate the chicken for at least 15 minutes: While 15 minutes is enough for a burst of flavor, if you have more time, marinating for 2-4 hours (or overnight) will deepen the flavor and make the chicken even juicier.
- Don’t overcrowd the pan: When searing the chicken, make sure to leave space between the pieces. If the chicken is crowded, it will steam instead of sear, which can result in a less desirable texture.
- Check for doneness: If you don’t have a meat thermometer, you can check the chicken by cutting a piece in half. It should be white all the way through with no pink in the center.
- Customize the heat level: Adjust the amount of cayenne pepper to control how spicy your fajitas will be. You can also serve the fajitas with a side of salsa or hot sauce to add extra heat.
- Don’t overcook the vegetables: Fajita vegetables should be slightly crispy and still have some color. If you cook them for too long, they’ll become mushy and lose their vibrant flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes