My Favorite Easy Chicken Fajitas
Ingredients
Seasoning/Marinade:
- 1 ½ teaspoons table salt
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- ¾ teaspoon ground cumin
- ¾ teaspoon sweet or smoked paprika
- ¾ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon liquid smoke (optional, but tasty)
Chicken + Veggies:
- 1 ½ to 2 pounds boneless, skinless chicken breasts or chicken thighs
- 3 medium bell pepper (any color) cored, seeded, and sliced into strips
- 1 large white or yellow onion, cut into half moon slices
- 1 tablespoon olive oil
For Serving:
- Corn or flour tortillas
- Shredded cheese
- Sour cream
- Guacamole
- Salsa
Instructions
- For the seasoning mixture and marinade, in a small bowl, whisk together the salt, chili powder, garlic powder, cumin, paprika, oregano, onion powder, black pepper and cayenne pepper until well-combined.
- Remove 1 1/2 teaspoons of the seasoning mixture and set aside for later.
- Mix the remaining seasoning mixture with the 2 tablespoon olive oil, 2 tablespoons lime juice, and 1 teaspoon liquid smoke.
- For the chicken, if the chicken pieces are thick, pound to an even thickness for better flavor (see note). Place the chicken in a dish or gallon-size bag. Pour the marinade over the chicken and toss until the chicken is evenly coated. Cover and refrigerate for at least two hours or up to 12 hours.
- Cook the chicken. Grill: Set a grill to medium-high heat (I set my pellet grill to 375 degrees F) and cook chicken breasts for 4 to 6 minutes per side or chicken thighs for 7 to 8 minutes per side for chicken thighs. Air Fryer: Preheat an air fryer to 375/380 degrees F. Cook chicken breasts for 12 to 15 minutes or chicken thighs for 18 to 20 minutes. Oven: Preheat oven to 400 degrees F. Line a sheet pan with foil and lightly grease with cooking spray. Cook chicken breasts for 4 to 6 minutes per side or chicken thighs for 7 to 8 minutes. Skillet: Heat 2 tablespoons olive oil in cast iron or nonstick skillet until hot and rippling. Cook chicken breasts for 4 to 6 minutes per side or chicken thighs for 7 to 8 minutes per side for chicken thighs.
- Tent the chicken with foil and let rest for 5 to 10 minutes.
- For the veggies, in a 12-inch skillet, heat 1 tablespoon olive oil until rippling and hot. Add the onions and peppers. Sprinkle with the 1 1/2 teaspoons reserved seasoning and cook, stirring occasionally, until the onions and peppers are tender and cooked to your liking.
- Slice the chicken into thin strips and add to the skillet with the veggies. Toss.
- Season to taste with additional salt and pepper, if needed.
- Serve the chicken and veggies in tortillas with desired toppings.
Notes
Pound Chicken: My method for pounding chicken is to place chicken breasts one at a time in a freezer gallon size bag (since it is thicker than regular ziploc-style bags) and pound the chicken with the flat side of a meat mallet. Pound the chicken to an even thickness is optional, but it does allow for better-flavored chicken and more consistent-sized chicken slices in the fajitas.
Veggies: Mushrooms can be sautéed in addition to the veggies. If using mushrooms, sauté them in the skillet before the onions and peppers. Remove to a plate and proceed with the onions and peppers. Add the cooked mushrooms into the skillet with the chicken and heat through.