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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
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.