Chicken Fajitas
Sizzling skillet, peppers, onions, chicken. The sound is half the experience. There's a reason every Mexican restaurant brings fajitas to the table on a screaming hot cast iron platter with steam bill
Ingredients
- 1.5 pounds boneless skinless chicken thighs (or breasts)
- marinade (above)
- 2 bell peppers (sliced into strips — use different colors for visual appeal)
- 1 large onion (sliced into strips)
- 2 tablespoons oil for cooking
- flour tortillas
- lime wedges
Method
Step 1: Cook the chicken first
- Heat a cast iron skillet over high heat until smoking. Add 1 tablespoon oil. Place marinated chicken in a single layer — don't crowd the pan. Cook 4-5 minutes per side until charred and the internal temperature reaches 165°F (thighs can go to 175°F for more tender results). Remove and let rest 5 minutes before slicing into strips.
Step 2: Cook the vegetables
- Same skillet, still screaming hot. Add 1 tablespoon oil. Add pepper and onion strips in a single layer. Don't stir for 2-3 minutes — let them char. Then toss and cook another 2-3 minutes until tender-crisp with charred edges. The vegetables should have color but still have a bite — overcooked peppers turn limp and lose their sweetness.
Step 3: Combine and serve
- Return the sliced chicken to the skillet with the vegetables. Squeeze lime juice over everything. Serve the sizzling skillet at the table with warm tortillas, and let everyone build their own fajitas.