Description

This Chicken Fajitas recipe features tender marinated chicken thighs cooked to juicy perfection in a cast iron skillet, paired with sautéed colorful bell peppers and onions. Infused with fresh lime juice, garlic, cumin, chili powder, and jalapeno heat, these fajitas deliver authentic Tex-Mex flavors perfect for a flavorful weeknight meal. Served warm on soft flour tortillas with optional toppings, they offer a vibrant, customizable dining experience.

Ingredients

Chicken Marinade

1 1/2 lbs trimmed chicken thighs (or chicken breasts)
3 Tbsp light olive oil (divided from total)
3 Tbsp fresh lime juice (divided from total)
2 tsp minced garlic (divided)
2 tsp chili powder (divided)
1 1/2 tsp ground cumin (divided)
1 jalapeno, seeded for less heat if desired, 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

Additional Ingredients

2 Tbsp light olive oil (remaining from total 5 Tbsp)
1 1/2 tsp chili powder (remaining from total 2 1/2 tsp)
1/2 tsp ground cumin (remaining from total 2 tsp)
1 1/2 tsp minced garlic (remaining from total 3 1/2 tsp)
1 Tbsp fresh lime juice (remaining from total 4 Tbsp)
3 Tbsp chopped fresh cilantro
8 (7-inch) flour tortillas
Optional toppings such as sour cream, shredded cheese, guacamole, and salsa

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Instructions

Prepare the marinade: In a medium non-reactive 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 to create the marinade.
Marinate the chicken: Add the trimmed chicken thighs to the marinade, tossing well to coat, then push them down to submerge fully. Cover and refrigerate for at least 1 hour, up to 6 hours for optimal flavor.
Preheat skillet and cook chicken (side one): Heat a 12-inch cast iron skillet over medium-high heat. Add 1 Tbsp olive oil, then lay the marinated chicken pieces with space between them. Cook until the first side is well browned, approximately 4 to 6 minutes; thighs may take slightly longer.
Cook chicken (side two): Flip the chicken and cook the other side until an instant-read thermometer registers 160-165°F in the thickest part, about another 4 to 6 minutes. Adjust heat if browning too quickly.
Rest the chicken: Transfer chicken to a cutting board and tent with foil. Let it rest for 5 minutes before slicing into strips.
Prepare vegetables: Using the same skillet, scrape up any burnt or browned bits carefully. Add remaining 1 Tbsp olive oil over medium-high heat.
Sauté peppers and onions: Add sliced bell peppers and onions, season with salt and pepper. Sauté for about 4 minutes, tossing occasionally and scraping up browned bits.
Season and finish vegetables: Stir in remaining chili powder, cumin, and garlic. Sauté until vegetables are tender-crisp, about 2 more minutes. Pour in remaining 1 Tbsp lime juice and toss to combine.
Combine and serve: Return sliced chicken to the skillet, toss with chopped cilantro, and warm through. Serve over warm flour tortillas with your choice of optional toppings.

Notes

Use chicken breasts instead of thighs if preferred, but adjust cooking time accordingly as breasts cook faster.
For less heat, seed the jalapeno before mincing.
Optional toppings include sour cream, shredded cheese, guacamole, salsa, and sliced avocado for added flavor and texture.
Cast iron skillet is recommended to develop flavorful browning and retain heat, but any heavy skillet will work.
Letting chicken rest before slicing helps keep it juicy.
Marinating chicken longer (up to 6 hours) intensifies flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican