Chicken Fajitas

Ingredients

• 680 gtrimmed chicken thighs (or chicken breasts*)
• 75 ml, dividedlight olive oil
• 60 ml, dividedfresh lime juice
• 3½ tsp, dividedminced garlic
• 2½ tsp, dividedchilli powder
• 2 tsp, dividedground cumin
• 1jalapeño, minced and seeded first for less heat if desired
• 1¼ tsp, plus more to tastesalt
• 1 tspfreshly ground black pepper
• 3 mediumbell peppers, preferably one red, one yellow and one green, deseeded and sliced
• 1 mediumred or yellow onion, sliced
• 3 tbspfresh coriander, chopped
• 8 (18 cm)flour tortillas
• Optional, to tastetoppings (see notes)

Instructions

1. 1

   Mix the marinade

   In a medium non-reactive bowl, such as glass or stainless steel, whisk together 45 ml olive oil, 45 ml lime juice, 2 tsp garlic, 2 tsp chilli powder, 1½ tsp cumin, the jalapeño, salt and pepper.

2. 2

   Marinate the chicken

   Add the chicken and turn to coat, then press it down into the marinade. Cover and refrigerate for at least 1 hour and up to 6 hours.

3. 3

   Sear the chicken

   Preheat a 30 cm cast-iron pan over medium-high heat. Add 15 ml olive oil, then arrange the chicken with space between the pieces. Cook until well browned on the first side, about 4–6 minutes; thighs may need the longer end of the range.

4. 4

   Cook it through

   Turn the chicken and cook for another 4–6 minutes, until the centre reaches 71–74°C on an instant-read thermometer; thighs may take longer. If the outside is browning too quickly before the chicken is cooked, lower the heat slightly.

5. 5

   Rest and slice

   Transfer the chicken to a chopping board, loosely cover it with foil and leave it to rest for 5 minutes before slicing.

6. 6

   Prepare the pan

   If needed, scrape excess burnt pieces from the pan with a metal spatula, keeping some browned bits but removing heavily blackened ones. Set the same pan over medium-high heat and add the remaining 15 ml olive oil.

7. 7

   Cook the vegetables

   Add the peppers and onion, seasoning with salt and pepper to taste. Sauté for about 4 minutes, tossing only occasionally and scraping up browned bits from the bottom of the pan.

8. 8

   Finish the vegetables

   Stir in the remaining ½ tsp chilli powder, ½ tsp cumin and 1½ tsp garlic. Sauté for about 2 minutes more, until just tender-crisp, then pour in the remaining 15 ml lime juice and toss.

9. 9

   Combine and serve

   Return the sliced chicken to the pan and toss with the coriander. Serve warm with the tortillas and any optional toppings.

What are chicken fajitas?

Fajitas are a Tex-Mex dish of seasoned, grilled or seared fillings served with tortillas so everyone can assemble their own. This version combines marinated chicken with peppers and onion, bringing the familiar fajita flavours together in one pan.

The lime and spices season the chicken before cooking, while the vegetables finish in the same pan and pick up its browned flavour. Keeping them in the pan briefly preserves a little bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 39g protein, 42g carbs, 21g fat.

The tortillas and vegetables provide most of the carbohydrates, while the chicken contributes protein and the olive oil supplies much of the fat. Balance the plate by filling a tortilla generously with chicken and peppers, and adding a simple side of salad or extra vegetables.

Why the marinade works

The marinade brings together olive oil, lime, garlic, chilli powder, cumin and jalapeño. Give the chicken at least 1 hour to take on the seasoning, but keep the marinating time to no more than 6 hours as directed.

Non-reactive bowl: Glass or stainless steel is a good choice for the lime-based mixture. Turn the chicken so the marinade coats all sides.

Getting a good sear

Hot cast iron helps the chicken brown rather than stew in its own juices. Leave space between pieces; if the pan is crowded, cook in batches rather than packing them in.

Browned bits: After cooking the chicken, scrape away only the heavily burnt pieces. The remaining browned residue adds flavour to the peppers and onion.

How to judge doneness

Temperature: Check the thickest part of the chicken with an instant-read thermometer and cook until it registers 71–74°C. If the surface is getting dark too quickly, turn the heat down slightly so the centre has time to cook.

Vegetables: Cook the peppers and onion for about 4 minutes, then add the remaining spices and garlic for about 2 minutes. They should be tender but still have a little crispness.

Timing and resting

The stated total time is 155 minutes, including time for the chicken to marinate. The marinating window is flexible within the recipe’s 1-to-6-hour range, so plan the rest of the cooking around when you want to eat.

Resting: Leave the cooked chicken under foil for 5 minutes before slicing. This also gives you time to cook the vegetables in the pan.

Serving the fajitas

Serve the chicken and vegetables warm with flour tortillas, letting everyone fill their own. Optional toppings can be added at the table; the recipe does not specify particular ones.

Warm tortillas just before serving if you like them soft and pliable, and bring the filling straight from the pan to the table.

Recipe notes & tips

• Use a glass or stainless-steel bowl for the lime-based marinade.
• Keep space between the chicken pieces so they brown properly.
• Check the thickest part of the chicken with an instant-read thermometer.
• Remove heavily burnt residue from the pan but leave some browned bits for flavour.
• Toss the vegetables only occasionally so they have time to sear.
• Slice the chicken after its 5-minute rest.

Variations

• Use chicken breast: Swap in chicken breasts as suggested, and check their centres for doneness as they cook.
• Adjust the heat: Remove the jalapeño seeds for less heat, or leave them in if you prefer more.
• Change the peppers: Use any mix of red, yellow and green bell peppers.
• Choose your onion: Use either red or yellow onion, as listed.
• Serve with toppings: Add optional toppings at the table to suit individual tastes.

Common mistakes to avoid

• Crowding the pan: The chicken may not brown well; leave space between pieces.
• Over-marinating: Keep the chicken in the marinade for no longer than 6 hours.
• Cooking on excessive heat: If the outside browns too quickly, lower the burner slightly.
• Removing every browned bit: Scrape away the burnt black pieces but leave some browned residue.
• Overcooking the vegetables: Stop when they are tender-crisp rather than soft.
• Slicing straight away: Rest the chicken for 5 minutes before cutting.

How to store

Refrigerate leftover chicken and vegetables in a covered container for up to 3 days. Reheat in a pan until hot throughout, and store tortillas separately so they do not become soggy.

Frequently asked questions