Chicken Fajitas! Recipe

Make the marinade

Mince the garlic finely or grate it. In a medium bowl combine 3 tbs olive oil, 2 tbs lime juice, minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper and 1 tsp honey or brown sugar (optional). Whisk until smooth.

Prepare the chicken

Trim any excess fat from the chicken. Slice the chicken across the grain into 1/4- to 1/2-inch thick strips so they cook quickly and remain tender. Add the chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 15 minutes and up to 2 hours (30–60 minutes recommended for best flavor).

Prep vegetables

While the chicken marinates, core and seed the bell peppers and slice them into 1/4- to 1/2-inch wide strips. Peel the onion and slice into similar-width strips so everything cooks evenly. Pat the marinated chicken dry with paper towels just before cooking — reserve the marinade.

Cook the chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tbs cooking oil. When the oil is shimmering, add half of the chicken in a single layer (don’t crowd the pan). Sear without moving for 1–2 minutes to get color, then stir and cook until the strips are cooked through and slightly charred at the edges, about 4–6 minutes total depending on thickness. Remove to a plate and repeat with the remaining 1 tbs oil and chicken. Return all chicken to the pan and pour in 1–2 tbs of the reserved marinade; cook 30 seconds more to glaze and bring to temperature. Transfer chicken to a clean plate and tent with foil to keep warm.

Cook the vegetables

In the same hot skillet (add a splash of oil if needed), add the sliced onions and peppers. Sauté over medium-high heat stirring frequently until vegetables are softened and have nice charred edges, about 6–8 minutes. Season with a pinch of salt and a little black pepper while cooking. If you want extra flavor, add a sprinkle (about 1/2 tsp) of the fajita seasoning (leftover from marinade) during the last minute.

Combine and finish

Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook 1–2 minutes to marry flavors and warm through. Taste and adjust salt or lime juice. Squeeze 1/2 of a lime over the mixture for brightness.

Warm the tortillas: stack tortillas and wrap in a clean kitchen towel, then microwave 20–30 seconds until warm and pliable, or warm individually in a dry skillet for 10–20 seconds per side.

Assemble fajitas: place a few spoonfuls of the chicken and pepper mixture onto each tortilla. Top with chopped cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, and a squeeze of lime. Serve extra lime wedges on the side.

Storage: refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat with a splash of water to loosen, or microwave covered until warm.