Best Chicken fajitas
The BEST chicken fajitas are so quick to throw together! Chicken gets marinated in the best juicy lime marinade, then seared for that unmistakeable, crisp-charred outer edge! Serve with onions and bell pepper strips!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons lime juice (fresh squeezed )
- 2 tablespoons oil
- 1 clove garlic (large, minced)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2-1 teaspoon ground chili (adjust to your desired spice preference)
- 1 tablespoon fresh cilantro (chopped, optional)
- 1 1/2 pounds chicken thighs (skinless and boneless)
- 3 large bell peppers (cut into strips, I use green, red and yellow)
- 1 red onion (thinly sliced)
- 2 avocados (peeled, seeded and sliced)
Instructions
- 1
In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- 2
Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.
- 3
Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
- 4
Slice chicken into strips.Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).