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blackened chicken fajitas

Juicy Blackened Chicken Fajitas

Delicious Juicy Blackened Chicken Fajitas recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 3250
Ingredients Method

Ingredients
  

For the chicken and marinade
  • 1.5 lb chicken thighs (cut into 1-inch thick strips)
  • 3 tbsp lime juice (freshly squeezed for better acidity)
  • 1/2 tbsp soy sauce
  • 1 tsp liquid smoke
  • 2 1/2 tbsp cumin
  • 1 1/2 tsp salt
  • 2 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp brown sugar
  • 1/3 cup cilantro, chopped
  • 5 garlic cloves (finely minced for maximum infusion)
  • 2 tbsp vegetable oil
  • 1.5 tbsp butter (I like Kerrygold for richer browning)
For the vegetables
  • 2 tbsp vegetable oil
  • 3 bell peppers (seeded and sliced into 1/2-inch strips)
  • 1 large white onion (halved and sliced into 1/4-inch segments)
  • 1/2 tsp salt
For assembly and toppings
  • 12 flour tortillas (I use Mission street taco size)
  • 1.5 cups Monterey Jack cheese, shredded
  • sour cream
  • chipotle mayo
  • guacamole
  • lime wedges for serving
  • fresh cilantro

Method
 

  1. In a small bowl, combine cumin, chili powder, smoked paprika, onion powder, cayenne pepper, dried oregano, brown sugar, and salt to create your blackening spice blend. In a large bowl, combine the chicken strips with lime juice, soy sauce, liquid smoke, finely minced garlic, and chopped cilantro. Add the spice mixture and stir until the chicken is evenly coated. Let marinate for at least 15 minutes while you prepare the vegetables—this allows the flavors to penetrate the meat and develop that signature blackened crust.
  2. While the chicken marinates, seed the bell peppers and slice them into 1/2-inch strips—I like to keep them slightly thicker than typical fajita peppers to give them a nice char without falling apart. Halve the white onion and slice it into 1/4-inch segments. Keep the prepped vegetables separate and within reach of your cooking station, as you'll be cooking them quickly over high heat.
  3. Heat 2 tablespoons of vegetable oil and 1.5 tablespoons of butter together in a large skillet over medium-high heat for about 2 minutes until the butter is foaming—this combination creates an incredible crust and adds richness. Working in batches so you don't overcrowd the pan, sear the marinated chicken strips for about 2 minutes per side until they develop a dark, blackened crust and reach 155°F internally. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm while you cook the remaining batches.
  4. In the same skillet with the remaining browned bits, add the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the sliced peppers and onions along with 1/2 teaspoon of salt, stirring frequently for 2-3 minutes until they begin to soften and pick up color from the pan. The vegetables should still have some bite to them, not be completely soft. Return the cooked chicken to the pan and toss everything together to warm the chicken through and marry the flavors, about 1 minute.
  5. Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable, or wrap them in a damp towel and microwave for 30 seconds. Divide the chicken and vegetable mixture from Step 4 among the tortillas, sprinkle with shredded Monterey Jack cheese, and top with your desired garnishes: sour cream, chipotle mayo, guacamole, fresh cilantro, and a squeeze of lime juice. Serve immediately while everything is still warm.