Description
Hello food lovers! Welcome to a delicious journey where bold flavors meet comfort food. Today, we’re making Smoky Blackened Chicken Fajitas with Sizzling Peppers and Onions, a dish that brings the heat with a smoky blend of spices and tender, juicy chicken. Whether you’re cooking for a family dinner or meal-prepping for the week, this fajita recipe is sure to impress with its vibrant colors and mouthwatering flavors. Let’s dive in and bring some sizzle to your kitchen!
Ingredients
Scale
- 1 ½ pounds chicken thighs (can substitute with chicken breast)
- 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
- ¼ teaspoon cayenne pepper (optional for spice)
- ⅓ cup chopped cilantro (plus more for garnish)
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil (for searing chicken)
- 2 tablespoons butter (for searing chicken)
- 3 small red, yellow, or orange bell peppers, sliced
- 1 medium onion, sliced
- 1 teaspoon kosher salt (for onions and peppers)
- 12 (6-inch) flour tortillas (fajita size)
- 1 cup shredded Monterey Jack cheese (optional)
To Garnish:
- Sour cream
- Chipotle Mayo
- Guacamole
- Lime wedges
- Chopped cilantro
Instructions
- Marinate the Chicken: Slice the chicken thighs into 1-inch wide strips, cutting against the grain. Add them to a bowl with lime juice, soy sauce, liquid smoke, cumin, kosher salt, chili powder, smoked paprika, onion powder, cayenne pepper, chopped cilantro, and minced garlic. Mix well and let marinate for 15 minutes or up to 24 hours in the fridge.
- Prep the Veggies: Slice bell peppers and onions into ¼-inch slices. Set aside.
- Sear the Chicken: Heat a large cast iron skillet over medium-high heat. Add vegetable oil and sear the chicken in batches, about 2 minutes on each side. Add butter halfway through cooking, swirling it around the pan. Once cooked, remove the chicken and cover with foil to keep warm.
- Cook the Veggies: In the same skillet, add more oil if needed, then cook the peppers and onions. Season with kosher salt and add the reserved chicken marinade. Sauté for 2-3 minutes until crisp-tender.
- Combine and Serve: Add the cooked chicken back into the pan with the veggies. Warm the tortillas in a clean skillet, and optionally sprinkle with cheese to melt. Serve the fajitas with your favorite garnishes and enjoy!
Notes
- Marination Matters: The longer you marinate the chicken, the deeper the flavors will be. If time allows, let the chicken marinate overnight for a more intense flavor.
- Vegetable Variations: Feel free to mix up the vegetables in this recipe. Zucchini or mushrooms can be a great addition to your fajitas if you’re looking to increase your veggie intake.
- Spice Level: Adjust the cayenne pepper based on your preference for spice. You can also add a pinch of red pepper flakes or a diced jalapeño for an extra kick.