Go Back
–+ servings

Perfect Chicken Fajitas

With sweet and spicy grilled chicken, sizzling caramelized onions, and roasted red bell peppers, these chicken fajitas are delicious enough to rival any Tex-Mex restaurant and make the perfect weeknight meal!
No ratings yet
Print Pin
Course: Dinner, Main Course
Servings: 5
Author: Mae Martin

Ingredients

For the chicken

  • 2.5 pounds boneless, skinless chicken thighs or chicken breasts
  • 4 tablespoons olive oil, plus more for grilling
  • 2 tablespoons adobo sauce, from a can of chipotle peppers
  • 1 lime, zested and juiced
  • 2 ¼ teaspoons kosher salt, or 1 teaspoon table salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon brown sugar
  • ¾ teaspoon garlic powder, or 2-3 cloves minced fresh garlic
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • A dash cinnamon (optional)

For the onions and peppers

  • 2 small yellow onions, sliced
  • 2 red bell peppers (can also used jarred roasted red bell peppers, if desired)

To serve

  • Flour or corn tortillas
  • Guacamole
  • Shredded cheese
  • Sour cream
  • Salsa
  • Lettuce
  • Lime wedges
  • Tortilla chips

Instructions

  • Make the chicken marinade. In a large bowl, mix together the olive oil, adobo sauce, lime zest (reserve the lime juice for garnish), salt, pepper, and spices until combined.
  • Add the chicken thighs to the bowl. If using large chicken breasts, slice each piece in half horizontally to reduce their thickness and help them cook evenly.
  • Mix the marinade into the chicken until evenly coated. Cover and let the bowl rest at room temperature for 30 minutes or in the fridge overnight.
  • In the meantime, make the roasted red peppers (optional). If using jarred red bell peppers, slice 4 red pepper halves into thin strips and set aside.
  • To make the peppers, preheat the oven to 450℉ and line a sheet pan with parchment paper and set aside. Slice each bell pepper in half lengthwise, removing the stem and seeds, then place them cut-side down onto the sheet pan.
  • Roast the peppers for 30 to 40 minutes until the skin is blistered and charred. Remove the pan from the oven and place the pepper halves into a heat-safe container, then cover the bowl tightly with plastic wrap.
  • Allow the peppers to steam for at least 5 to 10 minutes before removing the plastic wrap and peeling the blistered skin from the peppers. Slice each roasted red bell pepper into thin strips and set aside.
  • Grill the chicken. Preheat a large cast-iron skillet with 2-3 tablespoons of olive oil over medium-high heat. Once shimmering, grill the chicken thighs for around 5 minutes per side or until fully cooked through and the internal temperature reaches 165℉. Set the chicken aside to rest, then squeeze over the reserved 1 tablespoon of lime juice, if desired.
  • Cook the onions. Reduce the heat to medium-low. To the same pan (adding more oil, if needed), add the sliced onions with a pinch of salt and pepper. If you prefer to sauté your red bell peppers instead of roasting them, stir them in at this point.
  • Cook the vegetables, stirring frequently until the onions start to brown. Add a few tablespoons of water to the skillet, scraping the bottom of the pan to get any browned bits. Cook the vegetables to your desired doneness, adding more water as necessary to deglaze the pan and soften the onions. If using roasted red peppers, stir them in until heated through.
  • Once ready to serve, slice the chicken thighs into thin strips and place them back into the skillet, stirring until warmed through (about 2-3 minutes).
  • Remove the pan from the heat and serve warm with your choice of toppings.

Notes

  1. If you don't have fresh lime zest, you can stir in 2 tablespoons of lime juice to the chicken marinade right before grilling.