Go Back
Juicy chicken fajitas with peppers and onions sizzling in a cast iron skillet
Print Recipe

Chicken Fajitas

This is the ultimate Chicken Fajitas recipe, rivaling your favorite restaurant. Featuring chicken marinated in a zesty, smoky blend, seared to perfection with peppers and onions, and served with warm tortillas for an unforgettable 45-minute meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: best chicken fajitas, chicken fajitas on stove, chicken fajitas recipe, easy chicken fajitas, fajita marinade, how to make fajitas
Servings: 6 servings
Calories: 420kcal
Author: Angela

Equipment

  • Large Cast Iron or Heavy Skillet
  • Tongs
  • Mixing Bowls

Ingredients

  • 2 lbs boneless, skinless chicken thighs, sliced into strips
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1 tbsp soy sauce or Worcestershire sauce
  • 1/2 tsp liquid smoke
  • 1/4 cup chopped fresh cilantro
  • 2 large bell peppers (any color), sliced
  • 1 large yellow onion, sliced
  • 2 tbsp oil, divided
  • 8-10 medium flour tortillas

Instructions

  • Whisk all marinade ingredients in a bowl. Place chicken in a dish, add marinade, and coat evenly. Marinate at room temp for 15 mins or refrigerate up to 4 hours.
  • Heat 1 tbsp oil in a large skillet over medium-high. Cook chicken in a single layer for 5-7 mins per side until cooked and seared. Remove and set aside.
  • Add remaining oil to skillet. Cook peppers and onions for 6-8 mins until tender-crisp. Optionally, add boiled reserved marinade in the last minute.
  • Return chicken to skillet. Increase heat to high, pour lime juice over, and let sizzle for 10-20 seconds. Serve immediately with warm tortillas and toppings.

Notes

Pro Tips: For the juiciest results, use boneless, skinless chicken thighs. Ensure your skillet is very hot before adding the chicken to get a proper sear and those desirable blackened edges. Do not move the chicken for the first few minutes of cooking to let the crust form. To safely use the reserved marinade on the veggies, bring it to a boil in a small saucepan for 1 minute first. For the iconic restaurant sizzle, add the cooked chicken back to the hot skillet with the veggies, crank the heat to high for 10 seconds, and pour fresh lime juice over everything right before serving.