You’ll love the classic Tex-Mex flavors in these Chicken Fajitas.
Our favorite Tex-Mex restaurant used to make the best chicken fajitas. I say “used to” because with this recipe for Chicken Fajitas, I now think I make the best ones! I even bring the sizzling skillet to the table, just like they do at the restaurant!
The original term TexMex (no hyphen!) was short for the Texas Mexican Railway in 1875 but by the 1920s, people started using the term Tex-Mex (with the hyphen!) to describe people of Mexican descent living in Texas. Eventually, the term came to describe the food of the region. And while fajitas first seemed to have appeared in the 1930s in the Rio Grande Valley, where their signature smell and sizzle drew people in at outdoor festivals, a Mexican-American restaurateur known as Mama Ninfa is credited with popularizing the dish in Houston, TX, in 1973.
This recipe for Chicken Fajitas features lime, chili powder, and cumin, which give the chicken thighs, fresh onions, and multi-colored peppers their bold Tex-Mex flavor. This is a bright, vibrant dish that is also really easy to make. Plus, you’ll feel good serving these Chicken Fajitas to your family because they are super healthy—a great source of protein and all the nutrients that come from bell peppers, like fiber and vitamins A and C.
The classic way to serve Chicken Fajitas is with some sliced avocado and warm tortillas (and some extra lime wedges!) and, really, you don’t need anything else. But that doesn’t mean you might not WANT something else, so try serving them with Baked Rice and these delicious Refried Beans.
Our Secrets for the Best Chicken Fajitas
Although there aren’t many ingredients and the preparation is simple, there are still some ways you can ensure your Chicken Fajitas come out perfectly.
Marinate: Let your chicken soak up the marinade for at least 30 minutes, though longer is even better. Not only does the marinade make the chicken more tender, it infuses it with the lime and spices to get the maximum flavor.
Cast-Iron Pan: While you can sear the chicken in any kind of skillet, cast-iron is the best because of its ability to retain the high heat evenly throughout the pan, which is integral to getting a perfect sear.
Rest your chicken. Once you’ve taken your chicken out of the pan, cover it with foil and let it rest while you cook the onions and peppers. Resting allows all of the juices to distribute evenly throughout the meat, keeping it moist.
Slice veggies the same size: Not only will this ensure even cooking, the thin strips of veggies will cook quickly in the hot pan and so, maintain some crunch.
How do I prep and store these fajitas?
The uncooked chicken can remain in the marinade in the refrigerator for up to 2 days, but no longer, or the texture will deteriorate. Store cooked and cooled Chicken Fajitas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months (thaw frozen fajitas overnight in the fridge before reheating).
Serving Suggestions
Chicken Fajitas are a show-stopper on a party buffet that includes Black Bean Sliders, Mexican Street Corn Salad, a big bowl of crunchy greens tossed in Cilantro Lime Dressing, and a platter of Sopapillas for dessert! I love to set up this buffet and then bring out the sizzling Chicken Fajitas at the last minute—so dramatic!!
But these Chicken Fajitas are also a great, easy, healthy weeknight dinner that is a family favorite in my house. Sometimes we have them with Cheesy Quesadillas and some Homemade Salsa, or with this light and lovely Mango and Arugula Salad and some smoky Corn on the Cob. If there are any leftovers, I like to whip up Jenny’s Cornbread and pile the fajita mix on top of a warm slice for lunch!
Chicken Fajitas
Ingredients
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 large garlic clove minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground chili adjust to taste
- 1 1/2 pounds chicken thighs skinless and boneless
- 3 large bell peppers assorted colors, sliced into strips
- 1 red onion thinly sliced
- 2 avocados peeled, pitted, and sliced
Instructions
- In a large bowl, whisk together lime juice, oil, garlic, cumin, salt, and chili. Add chicken thighs and toss to coat evenly. Marinate for 30 minutes if time permits.
- Preheat a large skillet over medium-high heat. Add a drizzle of oil to coat the pan. Sear chicken for about 8 minutes per side until golden and cooked through. Flip occasionally for even charring. Remove chicken and cover with foil to rest.
- In the same skillet, cook bell peppers and onion until softened and slightly charred. Season with additional salt and pepper to taste.
- Slice chicken into strips and serve with the cooked peppers and onions, warm tortillas, and sliced avocado.
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