epicurious4.5
Easy Chicken Fajitas
The marinade for this chicken fajitas recipe packs a citrusy punch. Wrap the cooked chicken thighs in tortillas with peppers and onions for a weeknight dinner.
👥 6 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 45 min👤 Jarrett Melendez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
- ●pan
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Peel and quarter 1 large onion and transfer to a blender. Add 1 bunch cilantro, zest and juice of 2 oranges, zest and juice of 3 limes, 6 garlic cloves, peeled, 4 Tbsp. extra-virgin olive oil, 2 Tbsp. ancho chile powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. ground cumin, 1 tsp. dried Mexican oregano, 1 tsp. freshly ground pepper, 1 tsp. ground coriander, and 1 tsp. smoked paprika and blend marinade until smooth.
bunch cilantro, plus sprigs for serving1Zest and juice of 2 orangesZest and juice of 3 limes. (or more) extra-virgin olive oil, divided6 Tbsp. ancho chile powder2 Tbsp. ground cumin2 tsp. dried Mexican oregano1 tsp. ground coriander1 tsp. smoked paprika1 tsp
2
Place 3 lb. skinless, boneless chicken thighs or breasts in a medium bowl. Pour marinade over and toss to coat. Let sit at room temperature at least ⏱️ 30 minutes or cover and chill up to ⏱️ 4 hours. If chilling, let sit at room temperature ⏱️ 30 minutes before cooking.
. (or more) extra-virgin olive oil, divided6 Tbsp. skinless, boneless chicken thighs or breasts3 lb
3
Remove chicken from marinade, letting excess drip back into bowl, and place on a large plate; discard marinade. Pat chicken dry with paper towels, then season with a big pinch of salt. Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Working in batches and adding more oil between batches if pan looks dry, cook chicken in a single layer, undisturbed, until deep golden brown, about ⏱️ 5 minutes. Turn over and cook, on other side until an instant-read thermometer inserted into the thickest part registers 165° (or 160° if using chicken breasts), 5–⏱️ 7 minutes. Transfer chicken to a cutting board and tent loosely with foil. Wipe out skillet and reserve.
4
Halve remaining 2 large onions through root end. Peel and slice ½" thick. Add more oil to reserved skillet if needed and cook onions and 4 medium red, yellow, orange, and/or green bell peppers, ribs and stems removed, cut into ½"-thick strips, undisturbed, ⏱️ 2 minutes. Sprinkle in ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ¼ tsp. freshly ground pepper and stir to combine. Continue to cook, stirring occasionally and adding 1 Tbsp. water at a time if vegetables are beginning to stick to bottom of pan to loosen brown bits (let water absorb completely before adding more), until vegetables are browned around the edges and softened, 8–⏱️ 12 minutes. Remove pan from heat. Taste onion mixture and season with more salt and pepper if needed.
large onions, divided3medium red, yellow, orange, and/or green bell peppers, ribs and stems removed, cut into ½"-thick strips4
5
Remove foil from chicken and slice into ½"-thick strips. Return to skillet; toss to combine. Serve with warm corn tortillas, sliced avocado, sour cream, coarsely grated Monterey Jack, pico de gallo, cilantro sprigs, and lime wedges for making fajitas.
Warm corn tortillas, sliced avocado, sour cream, coarsely grated Monterey Jack, pico de gallo, and lime wedges (for serving)
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