Go Back
Homemade Best Chicken Fajitas photo

Best Chicken Fajitas

Juicy, charred chicken with sautéed peppers and onions for easy, flavorful fajitas.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large shallow bowl
  • 12-inch (30 cm) skillet or frying pan
  • Tongs or spatula
  • Cutting Board
  • Knife
  • plate and foil for resting

Ingredients
  

  • 2 tablespoons lime juice fresh squeezed
  • 2 tablespoons oil
  • 1 clove garlic large, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2-1 teaspoon ground chili adjust to your desired spice preference
  • 1 tablespoon fresh cilantro chopped, optional
  • 1 1/2 pounds chicken thighs skinless, boneless
  • 3 large bell peppers cut into strips (use green, red and yellow)
  • 1 red onion thinly sliced
  • 2 avocados peeled, seeded and sliced

Instructions
 

  • In a large shallow bowl, whisk together lime juice, oil, minced garlic, ground cumin, salt, ground chili and chopped cilantro (if using).
  • Add the chicken thighs to the marinade, turning to coat evenly; if time allows, cover and refrigerate to marinate for 30 minutes.
  • Heat a 12-inch (30 cm) skillet over medium-high heat until very hot; add a drizzle of oil to lightly coat the pan.
  • Sear the chicken thighs, flipping occasionally, until well browned and cooked through, about 8 minutes per side depending on thickness; transfer to a plate and loosely tent with foil to rest.
  • Add the bell pepper strips and sliced red onion to the hot skillet (add a little more oil if needed) and cook, stirring occasionally, until the onion is soft and the peppers are slightly charred and tender, about 5–7 minutes; season with salt and pepper to taste.
  • Slice the rested chicken into strips, then return to the pan with the peppers and onions briefly to heat through if desired.
  • Serve the chicken and vegetables with warmed tortillas, sliced avocado and extra chopped cilantro if desired.

Notes

  • Marinate chicken up to 30 minutes for better flavor.
  • Adjust chili amount to control spice level.
  • Use a hot pan to get a good char on the chicken and peppers.
  • Slice chicken after resting for juicier meat.
  • Serve with warmed flour tortillas.