Description
Hello fajita lovers! If you’re here looking for a delicious twist on a classic Mexican dish, you’ve come to the right place. This Chicken Fajitas Recipe is going to change the way you see fajitas forever. Whether you’re a long-time fan of chicken dishes or trying fajitas for the first time, this recipe will quickly become a favorite in your kitchen!
Ingredients
- 1½ pounds chicken thighs (substitute with chicken breasts if preferred)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons cumin
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper (add more if you prefer it spicy)
- ⅓ cup chopped cilantro
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 3 small bell peppers (red, yellow, orange), sliced
- 1 medium onion, sliced
- 1 teaspoon kosher salt (for peppers and onions)
- 12 6-inch flour tortillas
- 1 cup shredded Monterey Jack cheese (optional)
Toppings:
- Sour cream
- Chipotle mayo
- Guacamole
- Lime wedges
- Fresh cilantro, chopped
Instructions
Step 1: Marinate the Chicken
Slice the chicken thighs into 1-inch wide strips. In a medium bowl, mix the chicken with lime juice, soy sauce, liquid smoke, cumin, chili powder, smoked paprika, onion powder, cayenne pepper, cilantro, and minced garlic. Let the chicken marinate for at least 15 minutes (or up to 24 hours in the fridge).
Step 2: Prepare the Veggies
Slice the bell peppers and onion into thin strips. Set aside.
Step 3: Sear the Chicken
Heat a cast iron skillet over medium-high heat and add vegetable oil. Add the marinated chicken strips to the hot pan in batches, ensuring they are spaced out to avoid overcrowding. Cook for 2 minutes until the bottom is blackened. Add butter to the pan, flip the chicken, and cook for another 2 minutes.
Step 4: Cook the Peppers and Onions
In the same skillet, add more vegetable oil and the sliced peppers and onions. Add the leftover chicken marinade to the pan, and sauté until the veggies are tender but still crisp (about 2-3 minutes).
Step 5: Assemble the Fajitas
Warm the tortillas in a clean skillet, adding cheese if desired. Serve the chicken and peppers in tortillas, topped with your favorite garnishes like sour cream, guacamole, and fresh cilantro.
Equipment

2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Marinating Time: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 15 minutes, but overnight is best.
- High Heat Cooking: Use a cast iron skillet or another heavy-bottomed pan to get that perfect sear on the chicken. The high heat ensures the chicken stays juicy on the inside and crisp on the outside.
- Veggies: If you like your peppers and onions with a bit of crunch, cook them for less time. For softer veggies, let them sauté a bit longer.