Chicken Fajitas Recipe

In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lime juice, minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, black pepper and honey or brown sugar (if using) until smooth and well combined.

Reserve about 2 tablespoons of the marinade for drizzling at the end or for vegetables, if desired.

Trim any fat from the chicken breasts and slice them across the grain into 1/4- to 1/2-inch thick strips so they cook quickly and remain tender.

Place the sliced chicken in a shallow dish or zip-top bag. Pour the remaining marinade over the chicken, toss to coat thoroughly, then refrigerate and marinate for at least 20 minutes and up to 2 hours. If short on time, allow at least 10 minutes.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs olive oil and let it shimmer until hot but not smoking.

Remove chicken from marinade, letting excess drip off. Working in a single layer (cook in two batches if necessary), add chicken strips to the hot pan. Sear without moving for about 1 minute to get good color, then stir and continue cooking until cooked through and edges are lightly charred, about 4–6 minutes total depending on thickness. Internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate and tent loosely with foil.

While the chicken rests, slice the onion into thin half-moons, core and slice the bell peppers into 1/4-inch strips, and slice the jalapeño if using (remove seeds for less heat).

In the same skillet used for chicken (add a splash of oil if pan is dry), return to medium-high heat. Add the sliced onion and bell peppers in an even layer. Cook, stirring occasionally, until they begin to soften and develop charred edges, about 5–7 minutes.

If you reserved marinade, drizzle the 2 tbs over the vegetables now and toss to combine. Season with a pinch of salt and freshly ground black pepper to taste.

Continue cooking until vegetables are tender-crisp and slightly caramelized, another 2–3 minutes. Add the cooked chicken back to the pan and toss everything together for 1–2 minutes to reheat and meld flavors.

Warm tortillas: stack tortillas and wrap in foil; warm in a 350°F (175°C) oven for 8–10 minutes, or warm individually in a dry skillet for 20–30 seconds per side, or microwave wrapped in a damp paper towel for 30–45 seconds.

Taste the fajita filling and adjust seasoning with additional lime juice, salt or pepper if needed. Sprinkle chopped cilantro over the chicken and vegetables.

Serve family-style: transfer chicken and vegetable mixture to a serving platter. Offer warm tortillas, lime wedges, sour cream, shredded cheese and sliced avocado or guacamole alongside. Let diners assemble their own fajitas.

Leftovers: store cooled chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.