Cast Iron Fajita Marinade (Printable Version)
Chicken that’s juicy plus crisp peppers sizzle together in a pan for a tasty Tex-Mex handheld favorite.
# What You'll Need:
→ Marinated Chicken
01 -
4 smashed garlic cloves, chopped up
02 -
A handful (33 grams) fresh cilantro, minced, with extra for sprinkling on top
03 -
0.25 teaspoon (0.6 g) cayenne pepper, or more if you want more zing
04 -
1 teaspoon (2.4 g) onion powder
05 -
1 teaspoon (2.3 g) smoked paprika
06 -
2 teaspoons (5.2 g) chili powder
07 -
2 teaspoons (11 g) kosher salt
08 -
2 tablespoons (16 g) ground cumin
09 -
1 teaspoon (5 ml) liquid smoke
10 -
1 tablespoon (15 ml) soy sauce
11 -
2 tablespoons (30 ml) fresh lime juice
12 -
680 grams skinless chicken thighs (or breasts), cut into 2.5 cm strips
→ For Searing
13 -
2 tablespoons (28 g) unsalted butter
14 -
2 tablespoons (30 ml) neutral oil for frying
→ Vegetables
15 -
1 teaspoon (5.5 g) kosher salt, to season the veggies
16 -
1 average onion, sliced up
17 -
3 small bell peppers (red, yellow, or orange), sliced into 0.6 cm strips
→ To Serve
18 -
Chopped fresh cilantro for topping
19 -
Lime wedges for squirting
20 -
Guacamole for spreading
21 -
Chipotle mayo for drizzling
22 -
Sour cream for spooning on top
23 -
1 cup (110 g) shredded Monterey Jack, optional
24 -
12 soft flour tortillas, 15 cm across, warmed up
# Steps to Follow:
01 -
Grab your tortillas and toss each in a clean skillet one at a time, warming on medium. Sprinkle cheese if you like, let it melt, then keep them warm in a towel or tortilla pouch.
02 -
Chop any big chicken pieces into smaller bites as needed. Move the chicken and any tasty juices back into the skillet with the peppers and onions. Mix it all up gently, then take off the heat.
03 -
Put your skillet on medium-high. Pour in the rest of the oil. Toss in your peppers and onions, add a sprinkle of salt, plus that leftover marinade from the chicken. Scrape up the good bits and cook for a few minutes until the veggies are as soft as you like.
04 -
Once browned, lay the hot chicken strips on a plate or a cutting board. Cover it loosely with foil to keep it warm.
05 -
Heat up your cast-iron pan on medium-high for a couple of minutes. Add oil, swirl to cover the bottom. Using tongs, shake off extra marinade from chicken pieces and drop them in with space in between. Sear two minutes ’til one side is nice and dark. Add half the butter, flip them, and cook the second side for about a minute or two until no longer pink inside (68°C or until juices look clear). Work in rounds if your pan's crowded and hang onto the marinade.
06 -
Slice up the bell peppers into thin strips, then cut those in half. Cut the onion into thin half-moon shapes. Mix them together and leave them to the side for now.
07 -
Drop the chicken pieces into a bowl. Pour in lime juice, soy, liquid smoke, cumin, salt, chili powder, smoked paprika, onion powder, cayenne, chopped cilantro, and minced garlic. Stir until each strip’s coated all over. Pop it in the fridge for at least 15 minutes, or leave it overnight if you've got time.
08 -
Scoop the hot chicken-pepper mix into your warm tortillas. Top with whatever you’re craving—guac, lime, sour cream, chipotle mayo, or extra cilantro. Eat right away.
# Additional Notes:
01 -
If you can, let the chicken hang out in marinade overnight for maximum flavor. If not, at least 15 minutes helps.
02 -
Crowd the pan and you'll steam, not sear. Do things in batches to get that char.
03 -
Classic fajitas go cheese-free, but gooey cheese in warm tortillas is pretty irresistible.
04 -
Big chicken cutlets work too. Just slice them after cooking, and adjust your cook time so they're done in the middle.