Chicken Fajitas

About This Recipe

Chicken fajitas are one of the most satisfying DIY meals at the table: the sizzle of hot cast iron, the waft of charred peppers and spiced chicken, the ritual of building your own wrap exactly the way you like it. The word 'fajita' comes from the Spanish faja, meaning 'strip' or 'belt', describing the cut of meat — originally skirt steak — cooked over mesquite wood fires by Mexican ranch workers (vaqueros) in the Rio Grande Valley of Texas. The technique that elevates fajitas is cooking in batches over maximum heat without overcrowding the pan. Crowding the chicken causes it to steam in its own juices rather than char, producing wet, grey meat instead of caramelised, flavourful strips. A screaming-hot cast-iron pan, cooking in a single layer, and pressing the chicken against the surface creates the smoky, charred edges that define real fajitas. The marinade does the heavy lifting: lime juice tenderizes, cumin and chilli add the characteristic earthy warmth, garlic provides depth. Overnight marination produces noticeably better results. The peppers and onions are cooked separately and added at the end — they should retain some crunch and not turn soft. Serve with warm flour tortillas, sour cream, guacamole, salsa and shredded cheese for the full Tex-Mex experience.

Ingredients

Serves 4

• 700 gboneless chicken thighs or breasts(sliced into strips)
• 3 tbspolive oil(divided)
• 3 tbsplime juice(freshly squeezed)
• 4 clovesgarlic(minced)
• 2 tspground cumin
• 2 tspsmoked paprika
• 1 tspchilli powder
• 1 tspdried oregano
• 1 tspsalt
• ½ tspblack pepper
• 3 mixedbell peppers(red, yellow, green — sliced into strips)
• 2 mediumonions(sliced into half-moons)
• 8 smallflour tortillas(warmed)
• 1 cupsour cream, guacamole and salsa(to serve)
• 1 cupgrated cheese(cheddar or Monterey Jack, to serve)

Instructions

1. 1

   Marinate the chicken

   Whisk together 2 tablespoons olive oil, lime juice, garlic, cumin, paprika, chilli powder, oregano, salt and pepper. Add chicken strips and toss to coat. Marinate for at least 30 minutes, ideally overnight in the refrigerator.

   Overnight marination produces much more flavourful chicken. The lime juice tenderizes the meat slightly.

2. 2

   Heat the pan

   Heat a large cast-iron skillet or heavy pan over high heat until smoking hot. Add 1 tablespoon olive oil.

3. 3

   Cook the chicken

   Working in batches to avoid crowding, add chicken in a single layer. Cook undisturbed for 3–4 minutes until charred underneath. Flip and cook 2–3 minutes more until cooked through. Transfer to a plate and keep warm.

   Never crowd the pan. Crowded chicken steams rather than sears. Use two pans or cook in multiple batches.

4. 4

   Cook the vegetables

   In the same pan, add the peppers and onions. Season with salt. Cook over high heat, stirring occasionally, for 5–6 minutes until charred at the edges but still slightly crunchy.

5. 5

   Combine and serve

   Return chicken to the pan with the vegetables, toss briefly and serve immediately on a sizzling hot cast-iron skillet (heat the skillet in the oven if serving at the table). Serve with warm tortillas and all the trimmings.

Variations

• •

  Beef fajitas: use 700g skirt steak or flank steak sliced thin — the original version. Cook for 2–3 minutes per side (medium-rare to medium).

• •

  Prawn fajitas: use large prawns — cook for only 1–2 minutes per side.

• •

  Vegetarian fajitas: replace chicken with portobello mushrooms and extra peppers, or sliced halloumi.

Storage

Cooked fajita filling keeps refrigerated for 3 days. Reheat in a hot pan for 2–3 minutes. Tortillas should be stored separately and warmed fresh. Marinated raw chicken can be frozen for up to 3 months.

Frequently Asked Questions