Sizzling Skillet Chicken Fajitas (w/ BEST Marinade)
Sizzling Skillet Chicken Fajitas are truly restaurant-worthy! Soak the chicken in a super flavorful marinade, then cook in a cast iron skillet to create that signature seared chicken that’s still perfectly tender and juicy. Mix with charred bell peppers and onions, then pile it high on a soft tortilla for the ultimate Mexican dinner. After marinating, it can all be done in under 20 minutes!
Servings: 6
Calories: 249kcal
Ingredients
Marinade
- 2 tablespoon canola oil
- 3 tablespoon brown sugar
- 2 tablespoon orange juice
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon chili powder
- 1½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika or regular
- ½ teaspoon chipotle powder
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon pepper
- 2 teaspoon liquid smoke
Chicken Fajitas
- 4 boneless skinless chicken breasts (about 2 lbs) cut in ½ horizontally, then cut in ½ inch slices
- 3 bell peppers various colors, cut into ½ inch slices
- 1 yellow onion or purple or white, cut into ½ inch slices
- 2½ tablespoon olive oil
- ½ teaspoon salt
- ¼ tsp pepper
- 2 tablespoon canola oil
- corn or flour tortillas
Toppings (optional)
- shredded cheese
- avocado
- salsa or pico de gallo
- fresh cilantro chopped
- fresh lime juice
- sour cream
- shredded lettuce
Instructions
- Whisking all the marinade ingredients together. Place sliced chicken in a bag, then pour the marinade on top. Seal the bag and agitate to coat chicken in marinade. Marinate for at least 6 hours - overnight, or freeze it.2 tablespoon canola oil, 3 tablespoon brown sugar, 2 tablespoon orange juice, 2 tablespoon lime juice, 2 tablespoon soy sauce, 1 tablespoon dijon mustard, 1 tablespoon chili powder, 1½ teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon chipotle powder, ½ teaspoon dried Mexican oregano, ¼ teaspoon pepper, 2 teaspoon liquid smoke, 4 boneless skinless chicken breasts (about 2 lbs)
- Once marinated, drain chicken in a strainer, allowing to drain thoroughly.
- While chicken is draining, add ½ tablespoon of oil to a cast iron skillet and heat over high heat until very hot. Add the onions, bell peppers, salt, and pepper to the skillet and cook for 5-7 minutes. Once tender and charred, remove from skillet.3 bell peppers, 1 yellow onion, ½ teaspoon salt, ¼ teaspoon pepper, 2½ tablespoon olive oil
- Add 1 tablespoon of oil to the hot skillet and allow to get hot. Still over high heat, add half of the drained chicken and sear, stirring occasionally, until cooked through, about 5 minutes. Remove the meat from the skillet and repeat with second half of chicken.2 tablespoon canola oil
- Add the veggies back into the skillet with the chicken and toss with tongs. Then serve with warm tortillas and toppings.corn or flour tortillas, shredded cheese, avocado, salsa or pico de gallo, fresh cilantro, fresh lime juice, sour cream, shredded lettuce
Notes
Tips & Tricks
- Don’t skimp on the marinade. I know it’s a lot of ingredients and you might be tempted to skip a few…. But don’t. It’s worth it, I promise.
- Drain the meat very well before cooking. To get that signature sear, you want to eliminate as much liquid as possible.
- Use a well-seasoned cast iron skillet for best results. It gives you the best char while maintaining the juiciness of the meat.
- If liquid accumulates while cooking the chicken, remove the chicken and drain off the extra liquid. This extra step helps keep the outside crispy instead of soggy.
- Cook the meat in batches for best results. Overcrowding the pan causes the chicken to steam instead of sear.
Nutrition
Calories: 249kcal | Carbohydrates: 15g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 1068mg | Potassium: 517mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2439IU | Vitamin C: 83mg | Calcium: 33mg | Iron: 2mg
