Ingredients:

  • 2 Tbsp Freshly Squeezed Lime Juice
  • 2 Tbsp Olive Oil (for marinade)
  • 1 Tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Chipotle Powder
  • 1/2 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 cloves Garlic, minced finely
  • 5 lbs Boneless, Skinless Chicken Breasts or Thighs, cut into thin strips
  • 1 large Red Onion, sliced thinly
  • 1 large Red Bell Pepper, sliced thinly
  • 1 large Green Bell Pepper, sliced thinly
  • 1 Tbsp Olive Oil (for cooking vegetables)
  • 8–10 Fajita-sized Flour Tortillas (or Corn for gluten-free)

Instructions:

  1. Prep the Chicken: Slice the chicken against the grain into uniform, thin strips (around 1/4 inch). Uniformity ensures even cooking.
  2. Mix the Marinade: In a large bowl, whisk together all the marinade ingredients (lime juice, oil, chili powder, smoked paprika, cumin, chipotle powder, oregano, salt, pepper, and garlic).
  3. Marinate: Add the sliced chicken to the marinade bowl, tossing thoroughly until every strip is coated. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  4. Slice Vegetables: While the chicken marinates, slice the red onion and both bell peppers into thin strips, matching the width of the chicken pieces.
  5. Heat the Pan: Place the cast iron skillet (or heavy-bottomed frying pan) over high heat until smoking hot. This is critical for getting that proper restaurant-style char.
  6. Sauté the Vegetables: Add 1 Tbsp of cooking oil to the hot pan. Add the sliced onions and peppers. Cook, stirring infrequently, for 3–4 minutes until tender-crisp and slightly blackened. Remove the vegetables immediately and set them aside.
  7. Cook the Chicken (In Batches): Return the empty skillet to high heat. Using tongs, remove about half of the marinated chicken (letting excess marinade drip off) and place it in a single layer in the hot pan. Do not crowd the pan.
  8. Sear the Chicken: Sear the first batch for 3–4 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and place it with the resting vegetables.
  9. Repeat: Add the remaining chicken to the hot skillet and repeat the searing process.
  10. Combine and Finish: Return all the cooked chicken and vegetables to the skillet. Give it one final quick toss—about 30 seconds—to reheat and combine the flavours.
  11. Warm the Tortillas: Warm your tortillas quickly in a dry pan, over a gas hob flame, or wrapped in foil.
  12. Serve Sizzling: Transfer the chicken and vegetable mixture to a serving platter (or serve directly from the cast iron skillet) along with the warm tortillas and your chosen toppings (like cilantro, lime wedges, avocado, sour cream, or salsa).