Chicken Fajitas Cast Iron Marinade (Print-Friendly Format)
Juicy chicken, vibrant peppers, and onions sizzle together for a flavorful hand-held Tex-Mex classic.
# Required Ingredients:
→ Marinated Chicken
01 -
680 grams chicken thighs, sliced into 2.5 cm strips (or substitute chicken breast)
02 -
2 tablespoons (30 ml) freshly squeezed lime juice
03 -
1 tablespoon (15 ml) soy sauce
04 -
1 teaspoon (5 ml) liquid smoke
05 -
2 tablespoons (16 g) ground cumin
06 -
2 teaspoons (11 g) kosher salt
07 -
2 teaspoons (5.2 g) chili powder
08 -
1 teaspoon (2.3 g) smoked paprika
09 -
1 teaspoon (2.4 g) onion powder
10 -
0.25 teaspoon (0.6 g) cayenne pepper, or more to taste
11 -
33 grams fresh cilantro, chopped (plus extra for garnish)
12 -
4 garlic cloves, smashed and minced
→ For Searing
13 -
2 tablespoons (30 ml) vegetable oil
14 -
2 tablespoons (28 g) unsalted butter
→ Vegetables
15 -
3 small red, yellow, or orange bell peppers, sliced into 0.6 cm strips
16 -
1 medium onion, sliced
17 -
1 teaspoon (5.5 g) kosher salt, for vegetables
→ To Serve
18 -
12 flour tortillas, 15 cm diameter, warmed
19 -
1 cup (110 g) shredded Monterey Jack cheese, optional
20 -
Sour cream, for garnish
21 -
Chipotle mayo, for garnish
22 -
Guacamole, for garnish
23 -
Lime wedges, for garnish
24 -
Chopped fresh cilantro, for garnish
# How to Make It:
01 -
Slice chicken thighs or breasts against the grain into 2.5 cm wide strips. In a bowl, combine chicken with lime juice, soy sauce, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne pepper, chopped cilantro, and minced garlic. Mix thoroughly to evenly coat the chicken and marinate for 15 minutes, or up to 24 hours refrigerated.
02 -
Slice bell peppers into 0.6 cm strips, and cut in half for bite-sized pieces. Slice the onion into 0.6 cm half-moons. Combine with peppers and set aside.
03 -
Preheat a 30 cm cast iron skillet over medium-high heat for at least 2 minutes. Add 2 tablespoons vegetable oil and swirl to coat. Using tongs, add chicken strips one at a time, allowing excess marinade to drip off, ensuring space between each strip. Sear for 2 minutes until the underside is blackened. Add 1 tablespoon butter and flip each piece, searing the second side for 1–2 minutes until cooked through (internal temperature of 68°C or juices run clear). Repeat in batches as needed and reserve the marinade.
04 -
Transfer seared chicken to a plate or cutting board. Tent loosely with foil to keep warm.
05 -
Return skillet to medium-high heat. Add remaining 2 tablespoons oil. Add sliced bell peppers and onions followed by 1 teaspoon kosher salt and the reserved chicken marinade. Stir to deglaze and sauté for 2–3 minutes, or until vegetables reach desired tenderness.
06 -
Cut any large chicken pieces into bite-size portions as needed. Return all chicken and collected juices to the skillet with vegetables. Toss to combine, then remove from heat.
07 -
Heat tortillas individually in a clean skillet over medium heat. Optionally, add a sprinkle of shredded cheese to each, heating until melted. Fold and keep warm covered with a towel or in a tortilla warmer.
08 -
Fill warm tortillas with the chicken and vegetable mixture. Garnish with desired toppings such as sour cream, chipotle mayo, guacamole, lime wedges, and additional chopped cilantro. Serve immediately.
# Additional Information:
01 -
For best flavor and texture, marinate the chicken for at least 15 minutes or up to 24 hours if time permits.
02 -
Cook chicken and vegetables in batches to avoid overcrowding. Proper searing develops essential flavor.
03 -
Traditional fajitas do not include cheese, but adding melty cheese in the tortilla enhances richness.
04 -
Chicken may be prepared as strips or as cutlets, adjusting cooking time as necessary for whole pieces.