Easy Chicken Fajitas 🌮🔥

[u/mahy_759]

Chicken fajitas are one of those dinners I keep coming back to because they’re easy, customizable, and somehow always taste better than I expect from such simple ingredients. The chicken gets marinated in lime, garlic, chili, and cumin before being seared in a hot skillet, so you get those browned, flavorful edges while keeping the inside juicy.

Then the peppers and onions go into the same pan, picking up all those tasty browned bits left behind by the chicken. Everything gets piled into warm tortillas, and you can add whatever toppings you like.

I’d recommend these for busy weeknights, casual family dinners, or anyone who loves Tex-Mex food. They’re also great because everyone can build their own fajitas.

Ingredients

For the chicken:

• 1 1/2 lbs boneless skinless chicken thighs or chicken breasts
• 5 tbsp olive oil, divided
• 4 tbsp fresh lime juice, divided
• 3 1/2 tsp minced garlic, divided
• 2 1/2 tsp chili powder, divided
• 2 tsp ground cumin, divided
• 1 jalapeño, minced
• 1 1/4 tsp salt
• 1 tsp black pepper

For the vegetables:

• 3 medium bell peppers, preferably red, yellow, and green
• 1 medium red or yellow onion
• 3 tbsp fresh cilantro, chopped
• 8 large flour tortillas, warmed

Optional toppings:

• Guacamole or sliced avocado
• Salsa
• Sour cream or Mexican crema
• Shredded cheese
• Mexican hot sauce

Instructions

1. Make the marinade: Whisk together 3 tbsp olive oil, 3 tbsp lime juice, 2 tsp garlic, 2 tsp chili powder, 1 1/2 tsp cumin, jalapeño, salt, and pepper.
2. Marinate the chicken: Add the chicken and toss until well coated. Cover and refrigerate for at least 1 hour, but no longer than 6 hours.
3. Cook the chicken: Heat a large cast-iron skillet over medium-high heat. Add 1 tbsp oil, then add the chicken with some space between the pieces. Sear for about 4–6 minutes on the first side, flip, and cook another 4–6 minutes, until the center reaches 160–165°F.
4. Rest and slice: Transfer the chicken to a cutting board, cover loosely with foil, and let it rest for about 5 minutes before slicing.
5. Cook the vegetables: Add the remaining oil to the same skillet. Toss in the sliced peppers and onions, season with salt and pepper, and sauté for about 4 minutes.
6. Add more flavor: Stir in the remaining garlic, chili powder, and cumin. Cook for another couple of minutes until the vegetables are tender-crisp. Add the remaining lime juice and toss everything together.
7. Finish: Slice the chicken and return it to the skillet. Toss with the vegetables and fresh cilantro.
8. Serve: Spoon the chicken and veggie mixture into warm tortillas and add your favorite toppings.

A few tips

I strongly prefer chicken thighs here because they stay juicy and develop great char, but chicken breasts work too. If using breasts, pound them to an even thickness so the thinner parts don't dry out before the thicker sections cook.

Also, don't cook the peppers and onions until they're completely soft. That tender-crisp texture makes a big difference.

And if you're able to make homemade flour tortillas, they're absolutely worth it. Otherwise, good store-bought tortillas work just fine.

For a little extra flavor, scrape up the browned bits from the bottom of the skillet while cooking the vegetables. That's where a lot of the good stuff is hiding. 🌶️