Chicken Fajitas: A Home-Cooked Revelation

I thought Chicken Fajitas were just a showy sizzler at the Mexican restaurant. They were WAY too popular with their hot, smokey cast iron entrance. (Like, stop being so full of yourself.) After that, I tried making a dish at home using my own marinade. Whoa! Tender, juicy blackened chicken, peppers and onions cooked just right, a generous scoop of guacamole, and cilantro lime rice on the side. I didn’t even like fajitas, but now I’m going to run away with them (we’re never coming back!) I’ll show you how to prepare them!

The chicken fajitas that made me alter my mind

Even when there isn’t any Swiss chard around, it’s hard for me to sell fajitas. Peppers and onions that are basically raw, mixed with chicken that is mostly flavorless but has a little lime flavor? I wasn’t even tempted by the sizzling-steaming-skillet-show. (And there was no cheese in sight. Come on, Mexico, give me a break.)

But then we found out how great the marinade was. Putting all the usual fajita ingredients in a bowl and letting them soak together for a while makes a big difference.

And it doesn’t really take that long; we’re kind of faking it with a 15-minute marinate. I promise that this full meal will be ready in less than 45 minutes. The prep and cook times are both quick. Your house will smell like a Mexican restaurant. You may also put onions and peppers in a pan that will SIZZLE LIKE A BOSS.

And as for the cheese, we’re breaking all the rules, guys. Sarah had a better idea than just putting cheese on top: she warms each tortilla flat in a pan and then sprinkles it with shredded cheese so it melts. LIKE A QUESADILLA. (Has quesabirria made it to your area yet? Thank you, California. The rest of the globe is finally catching on to the cheese-wrapping trend.)

The last thing you need to do to make these fajitas even better is to top them with a lot of guacamole and then sprinkle them with chipotle mayo. No joke, I’ve been dipping everything in this stuff recently. I cooked a lot of these Breakfast Burritos, and I’ve been eating them every day since.Tacos? Yes. Chips? Yes. Put your finger in it? Yes, still. These fajitas are SO good.

Marinade for chicken fajitas

So what is in the sauce that makes it so great? The simplest fajita marinade simply has a few things in it: lime juice, cumin, chili powder, and salt. But there are several added things that make this marinade go from “okay” to “hot dang!”‘

smoked paprika and liquid smoke to make it taste like it was recently grilled
Add more cayenne pepper for more heat.
The soy sauce adds a rich umami flavor to the marinade and lets the other flavors shine through.
And of course, cilantro and garlic. Without them, it’s not Mexican food.

Tools

Cast iron skillet with a 12-inch diameter

Things you need to make my simple chicken fajita recipe

1 and 1/2 pounds of chicken thighs; you can use chicken breast instead.
1 lime gives you 2 teaspoons of lime juice.
1 tablespoon of soy sauce
1 teaspoon of liquid smoke
2 teaspoons of cumin
If you have table salt, use a bit less than 2 tablespoons of kosher salt.
2 teaspoons of chili powder
1 teaspoon of smoked paprika
1 teaspoon of onion powder
1/4 teaspoon of cayenne pepper (or more if you want it hot!)
1/3 cup of chopped cilantro (plus more to sprinkle on top, if you want)
4 cloves of garlic, crushed and chopped
2 tablespoons of vegetable oil for frying the chicken
2 tablespoons of butter for frying chicken
Three small red, yellow, or orange bell peppers, cut into slices
1 medium onion, cut into slices
1 teaspoon of kosher salt for the onions and peppers
12 6-inch flour tortillas, which are sometimes called “fajita size”
1 cup of shredded Monterey Jack cheese**

To decorate

cream cheese
Mayo with Chipotle
Guacamole
slices of lime
cilantro, cut up

How to cook chicken fajitas

Let’s start cooking. The first thing you need to do is cut up the chicken for the marinade. We need to cut the boneless, skinless chicken breasts in half horizontally since they are too thick. I had no clue these were called “chicken cutlets.” I read Sarah’s draft recipe and it said to “slice into cutlets,” so I cut them into strips, which was dumb. 🤦‍♀️

But this is how you do it. I use this procedure all the time, but I didn’t know it had a name (like in my Chicken Alfredo dish). If you know what I mean, it’s a lot easier to pan-sear chicken breasts that are the same thickness all the way across than ones that are all breast-y on one side.

When I use boneless, skinless chicken thighs (which I enjoy most), I cut them into strips before frying them so that they cook more evenly. They don’t have to be really thin, like an inch is acceptable. The recipe notes have all the information I need!

No matter how you want to cut it, put the chicken in a bowl and add all the marinade ingredients. I’m adding liquid smoke to the photo above. That’s how we’re cheating to achieve that barbecue flavor! This stuff is great.

Now cut up some cilantro. When folks come to my house for Taco evenings and I ask them to chop cilantro, they usually say, “How?” Well, here’s how.

Hold the stems and use a knife to spread the leaves out. Then, with the knife tilted, cut away from the stems. (Imagine that my hand is holding the stems. I really need to buy a tripod. Or develop a third hand?)

Then, with your fingers, gather the leaves into a cluster and slice them up very small. The stems of cilantro taste great, so it’s okay if you acquire a couple. Be careful with parsley because its stems are very bitter. Cilantro is easy, though.

All right, here is our marinade. Give that at least 15 minutes to sit. (Or put it in the fridge for up to 24 hours!)

1. Put the chicken in a marinade.

Cut 1 and 1/2 pounds of chicken thighs into long strips that are 1 inch wide. Cut against the grain, which means your knife should be at a right angle to the lines you see in the raw chicken. If you like, you can use chicken breasts. See notes for details that are too long. Guys, sometimes I can’t stop talking.
Put the chicken in a medium bowl.
Add all of the marinade ingredients: 2 tablespoons of lime juice, 1 tablespoon of soy sauce, 1 teaspoon of liquid smoke, 2 tablespoons of cumin, 2 teaspoons of kosher salt, 2 teaspoons of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, 1/3 cup of chopped cilantro, and 4 cloves of garlic (at least 1 tablespoon minced). Mix it into the chicken and make sure it’s evenly spread out.
Let it sit in the marinade for 15 minutes. (Or in the fridge for up to 24 hours!)

2. Get the vegetables ready.

Cut the bell peppers into pieces that are 1/4 inch thick. I prefer to cut the long strips in half so they are easier to eat. Look at the pictures. Put aside.
Cut off the ends of the onion that are knobby. Put the flat side down on the cutting board and cut it in half. Put the half side down on the cutting board and cut it into 1/4-inch pieces. Put the onions in with the peppers and put them aside.

3. Sear the chicken.

Put a 12-inch cast iron skillet on the stove over medium-high heat. (Or use the biggest, strongest skillet you have.) Let the pan heat up for at least two minutes, or until it is very hot. Add two teaspoons of vegetable oil and swirl it around to cover the pan. It should start to shine immediately away.
Add the chicken strips to the pan one at a time with tongs. Get as much of the marinade off the chicken as you can, and let it drip off. There needs to be at least 1 to 2 inches of space between the chicken strips so they can sear. Watch out, the oil can splash! Put as many as you can in the pan without crowding it. You will need to do this in two or three batches.
Sear for about two minutes, or until the bottom is browned.
Put 1 tablespoon of butter in the pan and use the tongs to move it around between the chicken. Use the tongs to flip each piece of chicken over so that it lands in the melted butter. Let the other side sear for 1 to 2 minutes, or until a thermometer in the biggest chunk reads 155 degrees. The temperature will keep going up after you take it off the fire. You could also just chop one in half to see whether it’s white and not pink.
Do the same thing with the other chicken strips. Keep that marinate! Put it away.
Take the chicken from the heat and put it on a plate or cutting board. Cover it with foil to keep it warm. I normally put it in my microwave when it’s turned off.

4. Prepare the onions and peppers.

Put in two additional teaspoons of cooking oil and keep the heat at medium-high. Put in all the chopped peppers and onions at once, and feel like a boss with all those veggies piled so high. Add all of the chicken marinade straight away after sprinkling on 1 teaspoon of kosher salt. Mix together all the brown bits that were left behind from frying the chicken.
Sauté for 2 to 3 minutes, or longer, until the food is crisp-tender. You can cook the vegetables for as long as you want. Remember that they will keep cooking a little bit after you switch off the heat. Fajitas are usually cooked until the peppers and onions are still very stiff and colorful. I usually like mine cooked a little more than that. A lot of wimp?

5. Put in the chicken.

Take the veggies off the heat when they are how you like them. If you have any big pieces of chicken, cut them into smaller pieces that are easier to eat. Put the peppers in the pan and add the chicken and any liquid that is left over.

6. Get the tortillas ready.

Put one flour tortilla at a time in a clean skillet over medium heat to warm it up. If you want the best experience, put some shredded cheese (Monterey Jack, Oaxaca, quesadillla, etc.) on top of each tortilla. After the cheese melts, fold it in half and keep it warm in a tortilla warmer or on a platter covered with a tea towel.
Put the chicken and peppers in a warm tortilla and top it with sour cream or Chipotle Mayo, a squeeze of lime juice, and chopped cilantro. Serve with Cilantro Lime Rice on the side. Put it in your mouth as fast as you can! Say it again.

Do you put cheese on your fajitas?

I mean, just call Mexico and ask. They will say no. But why not call me? Yes. I like to use Monterey jack, Oaxaca, or Manchego cheese, but you could also use Quesadilla cheese or any other cheese you choose.

What do you add on top of fajitas?

These fajitas are the real deal, and adding toppings only makes them taste better. Here are some of my favorite things to put on fajitas!

Sour cream
Chipotle Mayo << I’m telling you! I sometimes just dip my fajita right into it (maybe I need help with my chipotle addiction?).
Cheese
Chopped up cilantro
Wedges of lime
Avocados cut into slices or guacamole
Use your favorite hot sauce!
5-Minute Restaurant Style Salsa << so easy that you’ll wonder why you ever buy salsa

How to make fajitas pop at home

I assure that when you put those onions and peppers in the pan, they will steam and scream like crazy. But they will calm down before it’s time to eat. If you want to know how to get the moment at the restaurant when the waiter brings the very loud sizzling skillet to the table, here it is:

Follow the instructions for cooking your fajitas. Then, just before you serve it, turn the heat up to high for 10 to 20 seconds and add 1 to 2 teaspoons of lime juice. This will make it sizzle and steam again, and you can quickly take it to the table. They do the same thing at restaurants with something they term “sizzle sauce,” which is usually a mix of water, lime juice, soy sauce, and other things.

How to keep chicken fajitas

You can keep leftover chicken and peppers/onions in the fridge for 3 to 4 days in a container that doesn’t let air in. You can cook them on the weekend and they make a great meal prep alternative. You can also mix them with beans and rice in containers for a protein-rich lunch at work (no tortillas needed). I’d just put the shredded cheese on top and let it melt in the microwave.

Is it possible to freeze chicken fajitas?

Yes, it’s simple to freeze fajitas that have already been prepared! But be careful: when you freeze and then reheat peppers and onions, they will be mushy, not crisp-tender like they are when they are fresh. Put the chicken, peppers, and onions in a Ziplock bag and freeze them for 2 to 3 months if you don’t mind soft veggies. If you serve your meat and vegetables separately, you may freeze just the meat and then fry up some fresh onions and peppers when you’re ready to eat it. To use, put the bag in the fridge overnight or for at least a few hours to thaw. Then, heat everything up in a skillet over medium-high heat.

You can freeze the uncooked chicken and marinate in a ziplock bag if you want to help your future self. Let it defrost overnight and then prepare it with fresh vegetables the next day. Don’t freeze raw onions and peppers ahead of time; they will get mushy when you cook them.

Notes

*Chicken: If you have thighs, cut them into strips that are 1 inch wide. You can also cut chicken breasts into strips and follow the same steps in the recipe.

If you don’t want to sear strips (I get it, it means more batches), cut the breasts into cutlets (horizontally, so you have two thin flat breasts). You can leave the thighs whole, unless they are really big (cut them in half). Then use this method to cook:

Sear for about two minutes on medium-high heat, then lower the heat to medium and cook for another two minutes. After that, turn the heat back up to medium-high, add butter, and flip. Let it sear for two minutes, then turn the heat down to medium and cook it until it is no longer pink or until the inside temperature reaches 155–160 degrees F.

**Cheese: A traditional fajita doesn’t have cheese in it, but you know, “Merica.” You can put any kind of cheese on top of your fajitas or melt it in your tortilla. Manchego or Monterey jack are also very tasty, but pepper jack adds a little kick.

Double the recipe: It’s easy to double this recipe; just make sure to cook the chicken and veggies in two batches. If you don’t, they will steam instead of sear, and they won’t taste or feel as good!

Common questions about chicken fajitas

What is in a Fajita?

It’s really not that hard. Grilled onions and bell peppers go well with marinated or seasoned meat, like steak or chicken fajitas. They come with warm flour tortillas and can have different toppings, such as sour cream, guacamole, salsa, and so forth.

Are chicken fajitas good for you?

Yes! This chicken fajita recipe isn’t meant to be healthy. But they are a really good nutritious dinner choice, depending on what you put on them and how many you eat. I don’t think my intake is healthy, though. You can easily switch things up if you’re watching your carbs or calories. For example, you might use low-carb tortillas or skip or cut back on the cheese, sour cream, and guacamole.

Is taco seasoning the same as fajita seasoning?

You can’t use taco seasoning instead of fajita seasoning, even though they are similar. Cumin, chili powder, and salt are all in fajita seasoning (or marinade, depending on how you use it). Taco seasoning has those things in it as well as oregano, garlic, minced onion, paprika, and more.

Should I cut up the chicken for fajitas before I cook it?

It all depends! I suggest chopping the chicken breast into cutlets, frying them, and then slicing them. I like to cut thighs before cooking them. You may find more information in the notes above or on the recipe card.

Why do they serve fajitas on a cast iron skillet?

People commonly serve fajitas in a cast iron skillet since that’s how they cook them. A cast iron skillet is great for obtaining a good sear on chicken because it spreads the heat evenly. But a normal skillet works just as well.

Are fajitas from Mexico or Texas?

Tex-Mex food is food that is inspired by Mexican food and made in Texas. Fajitas are one type of Tex-Mex food.

Food

A humorous kitchen story

“On one of my experiments for making these fajitas, half of the chicken got a little browned and the other half got a lot scorched. I put the batches on the cutting board so that some of my kids could stay away from the parts that were too burned.

Hyrum, my son, came into the kitchen while I was already at the table. I yelled over, “Hey son, the fajitas on the left are very burnt, and the fajitas on the right are only a little burnt.”

Hyrum, who was dissatisfied, said, “Oh, really?” So my best choice is a little burned? I like fajitas, but I really don’t like burned.

“Are you sure?” I said. This is a whole new level of finicky for him.

“Yes.” I’ve tried to eat burned when you’ve prepared it before, and it’s like, “Why would you put that in fajitas?”

That’s when I understood that he was saying “chard” and not “charred.” He assumed I put the vegetable SWISS CHARD in all the fajitas. One of his favorite meals ever was ruined by a vegetable he hates. Oh, what a harsh world!”

Honestly, I’d be upset too if someone put Swiss chard in my fajitas. This tale made me laugh so hard. It’s from my best friend Sarah! (I’ve never cooked with Swiss chard because I haven’t reached that level of vegetable yet.)

Sarah has been my best friend since college, when all of our roommates would make dinner for everyone on the same night. Sarah would prepare something regular and tasty, while I would create something horrible. I once discovered a recipe for a casserole that was “Quick, Cheap, and Easy” that asked for hot dogs, a can of baked beans, and frozen peas. (I’m not making this up. When I say charlatan, I mean charlatan. These are my origins, people.)

But not Sarah. She has the gene that makes her like nice meals. Last year, she joined The Food Charlatan team as my project manager. Now, she’s helping me come up with new recipes so we can deliver you guys more dishes even faster.

Sarah tried these fajitas a lot of times and didn’t see any chard. Then I prepared them and took a picture of them (with a few changes), fell in love, and here we are! Sarah knows what’s going on; these fajitas are great.