A sizzling platter of chicken fajitas is simple, fun, and just downright delicious. This Tex-Mex staple is famous for a reason: it makes everybody happy. Why not make your own tonight and skip the restaurant? This recipe is for the best, most tender fajitas around.
Whatever color peppers you want, onions, and marinated chicken thighs come together inside a warm tortilla for a festive, DIY dinner that’s ready in minutes.
Just make sure there’s a nice assortment of toppings: guacamole, hot sauce, pickled jalapeños, and sour cream for starters…fajitas are what you make them!
Need Chicken Fajitas for a herd of hungry cowboys? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Where did fajitas originate?
Fajitas are truly Tex-Mex! In the Texas borderlands, cattle ranchers and vaqueros would make fajitas with little bits of steak left over from butchering. Fajitas is a term for “little belts” which the thin strips of steak resembled.
Are Chicken Fajitas healthy
Fajitas make a healthy and delicious dinner, as long as you’re generous with the vegetables and keep the toppings low in calories. If you’re watching your carbs, look for low-carb alternatives for tortillas, or skip the tortilla altogether.
Can you make Chicken Fajitas without peppers?
If you’re wondering what can be substituted for peppers, try sautéing onions with zucchini ribbons (made with a vegetable peeler) and fresh kernels of corn cut off the cob. I just may have to try that tonight!
Can you make Chicken Fajitas in a cast iron skillet?
Nothing even comes close to the heat of a cast iron pan, especially for fajitas. Cast iron pans work the best because they can take a searing high heat without warping. If you’ve got one, a hard anodized aluminum pan will work as well. A regular non-stick frying pan may warp when you put it on such high heat.
Can you make Chicken Fajitas on a grill?
Grills are a great way to make fajitas! Grill the chicken thighs as you would on a grill. and cook the peppers and onions in a cast iron skillet plunked right on the grate. Just remember your hot mitts!
How do you keep Chicken Fajitas from getting dry?
To prevent dry chicken, I use chicken thighs instead of breasts, and I cook them whole to keep all that juice inside. After they’re finished cooking, then I slice them up. I’ve found that the juiciest fajitas are made with thighs, but if you prefer breasts, use them.
How do you eat Chicken Fajitas?
Warm up the tortillas of your choice, grab one in your hand, then arrange the chicken and pepper mixture inside of a folded tortilla. Add whatever toppings you like to the tortilla, and then take your first bite.
What are some good toppings for Chicken Fajitas?
This recipe would be a great way to use up all those bottles of hot sauce in your refrigerator (or is that just me)? Also, shredded lettuce, cheese, Mexican crema, salsa, pico de gallo, pickled jalapeños… you get the idea.
What sides do you serve with Chicken Fajitas?
For the marinade:
- 1 1/2 pounds chicken thighs boneless, skinless
- 1/4 cup minced cilantro plus more for serving
- 1/2 jalapeno seeded and minced
- 3 tablespoons olive oil
- 2 tablespoons lime juice from 2 limes
- 1 clove garlic minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper
For the fajitas:
- 2 tablespoons vegetable oil or peanut oil
- 3 large bell peppers (red, orange, yellow, or green) cut into strips
- 1 large red onion thinly sliced
- Corn tortillas or flour tortillas, warmed
- Avocados sliced
To make the marinade:
- To a large zipper-top plastic bag, add chicken, cilantro, jalapeno, olive oil, lime juice, garlic, cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mash to combine. Marinate at least 30 minutes or up to 1 hour.
To make the fajitas:
- In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook, without moving, until crispy and blackened on one side, about 8 minutes. Flip and cook 8 minutes longer on second side.
- Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips.
- Meanwhile, add onions and peppers to skillet and cook until blackened and cooked through, about 5 minutes.
- Serve with tortillas, avocados, and fresh cilantro (or your favorite toppings).