Juicy, smoky chicken tossed with sizzling peppers and onions—these restaurant-style fajitas bring the flavor and drama of a classic Mexican grill to your table. Balanced citrus marinade, caramelized edges, and a final squeeze of lime create a bright, sizzling finish.
Ingredients
- 1½ lbs skinless, boneless chicken thighs and/or breasts (1 part thighs and 1 part breasts recommended)
- 3 tbsp canola oil
- 2 tbsp lime juice
- 1 tbsp orange juice
- 1 tbsp soy sauce
- 1 tbsp water
- 2 garlic cloves, minced
- ½ tsp chipotle chile powder
- 1 tsp ancho chile powder
- 1½ tsp ground cumin
- ¼ tsp ground coriander
- ¹⁄₁₆ tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp dried Mexican oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp brown sugar (optional, helps caramelization)
- ½ tsp liquid smoke (optional, if not cooking over charcoal)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large white onion, sliced
- 1–2 tbsp oil
- Pinch of kosher salt
- Squeeze of lime juice
- Warm flour tortillas
- Pico de gallo
- Guacamole or avocado slices
- Crema or sour cream
- Shredded cheese (cheddar, Monterey Jack, or Oaxaca)
- Refried beans
- Mexican rice
- Fresh lime wedges
- Fresh cilantro, chopped
- Cotija cheese, crumbled (optional for garnish)
Marinade
Vegetables
To Serve
Directions
Marinate the Chicken
Combine marinade ingredients in a bowl or resealable container. Add chicken and coat thoroughly, reserving 1–2 tbsp of the marinade for use later with the vegetables.
Cover and refrigerate for 4–12 hours, turning occasionally.
Prepare the Serving Skillet
Preheat oven to 450–500°F (230–260°C). Place a large cast-iron fajita platter or skillet in the oven to heat for at least 15 minutes before serving.
Cook the Chicken
Heat a grill or cast-iron skillet over high heat. Cook chicken until nicely charred on the outside and reaches 160–165°F internally.
Transfer to a plate, tent loosely with foil, and rest 5 minutes. Slice into thin strips across the grain.
Caramelize and Combine
Return the hot skillet to the stove (or use the same grill pan). Add sliced chicken and about 1 tbsp of the reserved marinade. Toss over high heat for 30–45 seconds to lightly caramelize and glaze the edges. Remove from heat and keep warm.
Cook the Vegetables
In a separate large skillet (or grill pan), heat 1–2 tbsp oil over high heat. Add sliced peppers and onions. Cook until blistered and tender-crisp, stirring occasionally, about 4–5 minutes.
Add a pinch of salt and a squeeze of lime juice at the end of cooking for brightness and balance.
Assemble and Serve
Combine the vegetables with the sliced chicken. Carefully remove the preheated cast-iron skillet from the oven and transfer the chicken and peppers into it.
Add a final squeeze of fresh lime juice—the skillet will sizzle and steam. Serve immediately on a heat-safe surface with warmed tortillas and all accompaniments.
Garnish
Sprinkle with fresh chopped cilantro and a light dusting of cotija cheese just before serving.
Notes
Preparation
- The balanced 3:3 oil-to-citrus ratio prevents over-acidification and improves browning.
- Adding 1 tbsp water ensures even coating and full marinade coverage.
- Optional liquid smoke adds authentic char aroma when not using a charcoal grill.
- A brief toss of sliced chicken in reserved marinade creates a restaurant-style glossy finish.
- Seasoning vegetables with salt and lime at the end enhances flavor and color.
- The sizzling lime finish releases steam and aroma when the hot skillet hits the table.
Serving Suggestions
- Serve with warm tortillas, Mexican rice, and refried beans.
- Offer pico de gallo, guacamole, crema, or cheese for build-your-own fajitas.
- Top with extra cilantro, cotija, and a squeeze of lime just before serving.
Make-Ahead & Storage
- Marinate chicken up to 12 hours in advance for maximum flavor.
- Cooked chicken and vegetables can be refrigerated for up to 3 days.
- Reheat gently in a skillet or oven before serving; add a squeeze of lime to refresh flavor.