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Sizzling chicken fajitas with charred peppers and onions in a cast iron skillet on a wooden board

Easy Chicken Fajitas That Stay Juicy Every Time

Lime and spice marinated chicken strips sear in a hot cast iron skillet with charred peppers and onion. The whole dinner uses one pan and cooks in 25 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 About 2 filled tortillas
Course: Main Course
Cuisine: Asian-inspired, tex-mex
Calories: 557
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Marinade:
  • 2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2 inch strips
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lime juice from about 2 limes
  • 3 garlic cloves minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon packed brown sugar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper skip for mild
For the Vegetables:
  • 2 large bell peppers 1 red and 1 green, cut into 1/2 inch strips
  • 1 large yellow onion about 7 ounces, cut into 1/2 inch slices
  • 2 tablespoons avocado oil divided
  • 1/4 teaspoon fine sea salt
For Serving:
  • 12 flour tortillas 8 inch
  • Lime wedges sour cream, salsa, fresh cilantro, and shredded cheddar

Equipment

  • 12 inch cast iron skillet
  • Sharp chef's knife
  • Large mixing bowl
  • Tongs
  • Baking sheet and foil

Method
 

  1. Preheat the oven to 250°F. Slice the chicken across the grain into strips about 1/2 inch thick and 3 inches long. Cut the peppers and onion into 1/2 inch strips. Wrap the tortillas tightly in foil.
  2. Whisk the olive oil, lime juice, garlic, chili powder, cumin, paprika, oregano, brown sugar, 1 teaspoon salt, black pepper, and cayenne in a large bowl until it forms a thick red paste.
  3. Add the chicken and toss until every strip looks glossy and red. Cover and refrigerate for 30 minutes (4 hours at most), until the surface turns a deeper brick red.
  4. Place the foil packet of tortillas on the middle oven rack for 15 minutes, until the stack feels hot through the foil.
  5. Heat the skillet over medium high heat for 3 minutes. Add 1 1/2 teaspoons avocado oil and swirl until it shimmers and a thin wisp of smoke rises.
  6. Lay half the chicken in one layer, shaking off extra marinade first. Cook 3 minutes, until the bottoms are deep golden. Flip and cook 2 to 3 more minutes, until the thickest strip reads 165°F and shows no pink. Move to a clean plate and repeat with 1 1/2 teaspoons oil and the remaining chicken.
  7. Add 1 tablespoon avocado oil to the same skillet, then the onion and peppers, and sprinkle with 1/4 teaspoon salt. Cook 6 to 8 minutes, stirring every minute, until the edges blacken in spots and the peppers bend but still snap.
  8. Return the chicken and its juices to the skillet and toss for 1 minute, until everything sizzles and the juices coat the vegetables. Squeeze a lime wedge over the top.
  9. Serve right away in the warm tortillas while the filling is still sizzling.

Notes

Do not marinate longer than 4 hours. The lime juice turns the outside of the chicken mealy.
Boneless skinless thighs work too. Add 1 to 2 minutes per side.
Storage: Refrigerate leftover filling up to 4 days or freeze up to 3 months.