Ingredients
Chicken Marinade
- 1 ½ lb boneless, skinless chicken thighs
- 2 tablespoons avocado oil, divided
- 1-2 tablespoons adobo sauce, from a can of chipotles in adobo
- 1 tablespoon honey, plus an extra drizzle at the end
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lime, zest and juice
Veggies
- 3 bell peppers or about 15 mini peppers, sliced
- 2 onions (preferably one sweet onion and one red onion), sliced
- Salt and pepper, to taste
To Serve
- Fajita-size tortillas (6-inch)
- Guacamole or smashed avocado
- Green onions and cilantro for garnish
- Cilantro yogurt sauce or jalapeño crema
Instructions
- Prepare the chicken: Trim any large visible fat from the chicken thighs and pat dry with paper towels. Using a sharp chef’s knife, cut the chicken into thin strips and transfer to a large bowl.
- Marinate the chicken: Add 1 tablespoon of avocado oil, 1-2 tablespoons of adobo sauce (adjust depending on your desired heat level: 1 for mild, 2 for medium), 1 tablespoon honey, smoked paprika, garlic powder, chili powder, kosher salt (¾ tsp), black pepper (¾ tsp), and the zest of the lime. Use your hands to thoroughly coat the chicken evenly with the marinade. Set aside while you cook the vegetables.
- Cook the vegetables: Heat 1 tablespoon avocado oil in a large heavy-bottomed stainless steel or cast-iron skillet over medium-high heat. Sauté the sliced peppers and onions for 4-5 minutes until they develop caramelized edges but remain crisp-tender. Season with salt and pepper, then remove from the pan and set aside in a serving bowl.
- Sear the chicken: Add another splash of avocado oil to the same skillet. Add the marinated chicken strips in a single layer, ensuring pieces aren’t overcrowded (work in batches if needed). Cook for about 8 minutes total, flipping to brown both sides until the chicken is cooked through and golden.
- Finish the chicken: Once all chicken batches are cooked, return the chicken to the pan. Squeeze in the juice of the lime and drizzle extra honey. Scrape the pan’s browned bits to create a flavorful sauce that coats the chicken.
- Warm the tortillas: Warm tortillas in an oven or briefly ‘grill’ them over a gas stovetop flame for added flavor and pliability.
- Assemble the fajitas: On each warm tortilla, layer smashed avocado or guacamole, plenty of the chipotle chicken, sautéed fajita vegetables, and top with jalapeño crema or cilantro yogurt sauce. Garnish with green onions and fresh cilantro as desired. Serve immediately.
Notes
- Adjust adobo sauce quantity according to preferred spice level—start with 1 tablespoon for mild and up to 2 tablespoons for medium heat.
- Use cast iron or heavy-bottomed skillet for best caramelization and searing results.
- Cook chicken in batches to avoid overcrowding and ensure a good sear.
- Don’t overcook the peppers and onions; keep them crisp-tender for best texture.
- Warming tortillas over a flame adds smoky flavor and softness.
- Fajitas can be served with a variety of toppings like sour cream or extra lime wedges.
- For a lower fat option, use skinless chicken breasts but expect slightly less juiciness.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
