Chicken Fajitas Recipe

Marinate Chicken

In a bowl combine agave nectar, minced chipotle, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Whisk until smooth. Add chicken thighs, turn to coat thoroughly, cover and refrigerate for at least 30 minutes, up to 4 hours.

Grill or Sear Chicken

Preheat a grill or cast-iron skillet over medium-high heat (about 425°F / hot). Remove chicken from marinade, letting excess drip off. Oil the grill grates or skillet lightly. Cook thighs 5–6 minutes per side until charred lightly and internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

While chicken rests, slice onion and bell peppers into 1/4- to 1/2-inch strips. Heat 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onions and peppers, season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Keep warm with chicken slices.

Preheat oven broiler. In an ovenproof skillet or small baking dish combine shredded cheese and cream cheese, spreading evenly. Warm for 3–5 minutes under broiler until cheese is fully melted and bubbling; watch carefully to avoid burning. Meanwhile, in a small saucepan over medium heat, warm the rinsed black beans with 1/2 teaspoon ground cumin and 1/4 teaspoon salt until heated through, 3–4 minutes. Spoon warm beans alongside or under the melted cheese so you have a fundido with beans.

Heat 1 tablespoon oil in a saucepan over medium heat. Add 1 cup uncooked rice and cook, stirring, until lightly toasted, about 2–3 minutes. Add chopped onion and minced garlic and sauté 1 minute. Stir in tomato sauce, 2 cups chicken broth, 1/2 teaspoon ground cumin and 3/4 teaspoon salt. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until rice is tender and liquid absorbed. Fluff with a fork and keep covered until serving.

Make Salsa Verde

Place tomatillos, jalapeño, lime juice, cilantro and 1/2 teaspoon salt into a blender or food processor. Pulse until you reach a slightly chunky salsa consistency. Taste and adjust salt or lime as needed. Chill until serving.

Quick Pickled Onions

Place thinly sliced red onion in a jar. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon salt to a simmer to dissolve sugar/salt. Pour hot brine over onions, press down so submerged, cool to room temperature, then refrigerate at least 15 minutes (longer for stronger pickling).

Halve and pit avocados, scoop flesh into a bowl and mash to desired texture. Stir in 1 tablespoon lime juice, finely minced red onion, 2 tablespoons cilantro, minced jalapeño (if using) and 1/2 teaspoon kosher salt. Taste and adjust seasoning. Keep covered with plastic wrap touching surface to prevent browning.

Warm corn tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp towel and microwave 30–40 seconds until pliable. On a large platter layer tortillas, sliced agave-chipotle chicken, sautéed peppers and onions, spoonfuls of queso fundido and black beans, Spanish rice, salsa verde, fresh guacamole and pickled onions. Garnish with chopped cilantro and lime wedges. Serve immediately so tortillas stay warm and fillings are hot.