Hey there, fellow foodies! Are you ready to embark on a flavor-packed journey with a recipe that might just change your fajita game forever? Chicken fajitas often steal the show in Mexican restaurants, but what if I told you that this Chicken Fajitas Recipe made at home is even better? It’s time to fire up the skillet and create some magic in your kitchen!
Introduction
When I first thought about chicken fajitas, I imagined the sizzle, the smoke, and the grand entrance at a restaurant—honestly, a little overrated, right? But that all changed when I made my own chicken fajitas at home, and let me tell you, they’re a game-changer. This dish, inspired by Mexican flavors and sizzling fresh veggies, brings together juicy, tender chicken with perfectly cooked onions and peppers, all wrapped in warm tortillas. Whether you’re a fajita fan or a skeptic like I was, this chicken fajitas recipe will convert you in one bite.
Looking for another delicious recipe? Try this Ultimate Cowboy Casserole.
Ingredients for Chicken Fajitas
- 1 1/2 pounds chicken thighs, or sub chicken breasts
- 2 tablespoons lime juice (from 1 lime)
- 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
- 1/4 teaspoon cayenne pepper (or more, if you like it spicy)
- 1/3 cup chopped cilantro, plus more to garnish
- 4 cloves garlic, smashed and minced
- 2 tablespoons vegetable oil, for searing chicken
- 2 tablespoons butter, for searing chicken
- 3 small bell peppers (red, yellow, or orange), sliced
- 1 medium onion, sliced
- 1 teaspoon kosher salt, for the peppers and onions
- 12 6-inch flour tortillas, sometimes labeled “fajita size”
- 1 cup shredded Monterey Jack cheese, optional
To Garnish:
- Sour cream
- Chipotle Mayo
- Guacamole
- Lime wedges
- Chopped cilantro
How to Make Chicken Fajitas – Step by Step
Step 1: Marinate the Chicken
Start by slicing 1 1/2 pounds of chicken thighs into 1-inch wide strips. Mix the marinade ingredients: lime juice, soy sauce, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne pepper, cilantro, and garlic. Let the chicken soak in this flavorful mixture for at least 15 minutes or up to 24 hours in the fridge.
Step 2: Prep the Veggies
Slice the bell peppers into 1/4-inch strips. Cut the onion into thin slices, about the same thickness. This will ensure even cooking and a perfect texture when sautéed.
Step 3: Sear the Chicken
Heat a 12-inch cast-iron skillet on medium-high. Add vegetable oil and once hot, place the marinated chicken strips in batches, making sure not to overcrowd the pan. Sear until blackened on both sides, then remove the chicken from the pan.
Step 4: Cook the Peppers and Onions
In the same skillet, add more oil and sauté the onions and bell peppers. Sprinkle with salt and pour the remaining marinade from the chicken over the veggies. Cook until they are crisp-tender.
Step 5: Assemble and Serve
Warm the tortillas in a skillet. Add the cooked chicken and sautéed veggies, top with shredded cheese, and garnish with sour cream, guacamole, or chipotle mayo. Add a squeeze of lime for an extra burst of freshness.
Helpful Tips for Chicken Fajitas
- Use chicken thighs for a juicier bite, but you can swap for chicken breasts if you prefer leaner meat.
- Marinate the chicken for at least 15 minutes, but for the best flavor, leave it in the fridge overnight.
- Don’t overcrowd the skillet when searing the chicken. Cooking in batches ensures a perfect sear and locks in the juices.
Cooking Tips for the Best Chicken Fajitas
- Use a cast iron skillet: It retains heat well and gives the chicken that perfect charred flavor.
- Don’t forget to let the chicken rest after cooking. This allows the juices to redistribute, making every bite tender and flavorful.
- Fresh tortillas make a difference. Warm them up in a skillet or over an open flame for the best texture.
Serving Suggestions for Chicken Fajitas
Chicken fajitas are incredibly versatile! Serve them with Cilantro Lime Rice or Spicy Black Beans for a complete meal. Pair with a refreshing Margarita or a light Mexican beer to complement the zesty flavors.
Looking for a unique side? Check out this Louisiana Voodoo Fries.
Nutritional Information
Per Serving:
- Calories: 350
- Fats: 12g
- Carbohydrates: 32g
- Proteins: 28g
- Vitamin C: 15%
- Calcium: 10%
Storage and Leftovers for Chicken Fajitas
To store leftover fajitas, place the chicken and veggies in an airtight container and refrigerate for up to 3 days. When reheating, use a skillet over medium heat to avoid soggy veggies. You can also microwave them, but they might lose their crisp texture.
Frequently Asked Questions (FAQs) for Chicken Fajitas
Q1: Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, though they may not be as juicy as thighs.
Q2: How long should I marinate the chicken?
Ideally, marinate for at least 15 minutes, but for best results, marinate overnight.
Q3: Can I make this recipe spicier?
Absolutely! Add more cayenne pepper or top with sliced jalapeños for extra heat.
Q4: Are there gluten-free options for fajitas?
Yes, simply swap flour tortillas for gluten-free corn tortillas.
Related Recipes for Chicken Lovers
Conclusion
There you have it—the Chicken Fajitas Recipe that changed my mind! Give it a try, and I’m sure it’ll become a staple in your household too. Have fun experimenting with toppings and sides, and don’t forget to share your feedback and personal variations below. I can’t wait to hear how you made these fajitas your own!
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Chicken Fajitas Recipe: Juicy, Flavorful & Easy to Make
Description
Hey there, fellow foodies! Are you ready to embark on a flavor-packed journey with a recipe that might just change your fajita game forever? Chicken fajitas often steal the show in Mexican restaurants, but what if I told you that this Chicken Fajitas Recipe made at home is even better? It’s time to fire up the skillet and create some magic in your kitchen!
Ingredients
- 1 1/2 pounds chicken thighs, or sub chicken breasts
- 2 tablespoons lime juice (from 1 lime)
- 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
- 1/4 teaspoon cayenne pepper (or more, if you like it spicy)
- 1/3 cup chopped cilantro, plus more to garnish
- 4 cloves garlic, smashed and minced
- 2 tablespoons vegetable oil, for searing chicken
- 2 tablespoons butter, for searing chicken
- 3 small bell peppers (red, yellow, or orange), sliced
- 1 medium onion, sliced
- 1 teaspoon kosher salt, for the peppers and onions
- 12 6-inch flour tortillas, sometimes labeled “fajita size”
- 1 cup shredded Monterey Jack cheese, optional
To Garnish:
- Sour cream
- Chipotle Mayo
- Guacamole
- Lime wedges
- Chopped cilantro
Instructions
Step 1: Marinate the Chicken
Start by slicing 1 1/2 pounds of chicken thighs into 1-inch wide strips. Mix the marinade ingredients: lime juice, soy sauce, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne pepper, cilantro, and garlic. Let the chicken soak in this flavorful mixture for at least 15 minutes or up to 24 hours in the fridge.
Step 2: Prep the Veggies
Slice the bell peppers into 1/4-inch strips. Cut the onion into thin slices, about the same thickness. This will ensure even cooking and a perfect texture when sautéed.
Step 3: Sear the Chicken
Heat a 12-inch cast-iron skillet on medium-high. Add vegetable oil and once hot, place the marinated chicken strips in batches, making sure not to overcrowd the pan. Sear until blackened on both sides, then remove the chicken from the pan.
Step 4: Cook the Peppers and Onions
In the same skillet, add more oil and sauté the onions and bell peppers. Sprinkle with salt and pour the remaining marinade from the chicken over the veggies. Cook until they are crisp-tender.
Step 5: Assemble and Serve
Warm the tortillas in a skillet. Add the cooked chicken and sautéed veggies, top with shredded cheese, and garnish with sour cream, guacamole, or chipotle mayo. Add a squeeze of lime for an extra burst of freshness.
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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- Use chicken thighs for a juicier bite, but you can swap for chicken breasts if you prefer leaner meat.
- Marinate the chicken for at least 15 minutes, but for the best flavor, leave it in the fridge overnight.
- Don’t overcrowd the skillet when searing the chicken. Cooking in batches ensures a perfect sear and locks in the juices.
