Tasty Chicken Thigh Fajitas Recipe

Here’s my go-to chicken thigh fajita recipe, with juicy, well-seasoned chicken thighs, colorful bell peppers, and onions, all wrapped up in warm tortillas with your favorite toppings.

These fajitas have become our Friday night dinner tradition. I usually make a big batch because everyone loves building their own fajitas, and the leftovers make fantastic lunch wraps the next day. Nothing better than having ready-to-go lunch options in the fridge, right?

What Kind of Chicken Thighs Should I Use?

Boneless, skinless chicken thighs are the way to go for fajitas, and you’ll find them readily available at most grocery stores. While you could use bone-in thighs, they’re harder to slice and take longer to cook, so stick with boneless for the best fajita experience. Fresh chicken thighs are ideal, but if you’re using frozen ones, just make sure they’re completely thawed and patted dry before cooking – this helps them brown better and prevents them from steaming. For the juiciest results, try to choose thighs that are similar in size so they cook evenly, and trim off any excess fat if you notice large fatty pieces.

Options for Substitutions

This fajita recipe is pretty flexible and you can make several swaps if needed:

• Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breast instead. Just be careful not to overcook it as it can dry out more easily.
• Bell peppers: Any color bell peppers work great here – use what you have! You can even mix in some poblano peppers for a mild kick, or add mushrooms for extra texture.
• Lime juice: If you’re out of fresh limes, lemon juice works in a pinch. You can also use bottled lime juice, though fresh is better.
• Vegetable oil: Feel free to swap with any neutral cooking oil like canola, grapeseed, or even olive oil.
• Cumin powder: If you’re out of cumin, try using taco seasoning (reduce the salt if you do) or a mix of chili powder and oregano.
• Avocados: While avocados add nice creaminess, you can skip them or replace with guacamole. Some people prefer sour cream instead.
• Fresh cilantro: Since it’s optional anyway, you can leave it out if you’re not a fan, or use fresh parsley for a different herb note.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fajitas is overcrowding the pan with chicken and vegetables, which leads to steaming instead of the desired caramelization – work in batches if needed to get that perfect sear on both the chicken and veggies. A common error is slicing the chicken before it has rested for at least 5 minutes, causing all those flavorful juices to run out onto your cutting board instead of staying in the meat. To get the most flavor from your peppers and onions, avoid stirring them too frequently; let them sit in the hot pan for 2-3 minutes at a time to develop those tasty charred spots. For the juiciest results, cook your chicken thighs to 165°F (check with a meat thermometer), and remember to slice them against the grain before serving.

What to Serve With Chicken Fajitas?

When it comes to serving chicken fajitas, warm tortillas are just the beginning of the fun! I always put out a spread of toppings like shredded lettuce, diced tomatoes, sour cream, and extra lime wedges so everyone can build their perfect fajita. A side of Mexican rice or cilantro-lime rice makes the meal more filling, while refried or black beans add that authentic restaurant feel. For a complete fiesta, I like to serve some chips and fresh salsa or guacamole (though you’ve already got those yummy avocados in the recipe!). Keep in mind that fajitas are pretty filling on their own, so you don’t need too many extras to make a satisfying meal.

Storage Instructions

Keep Fresh: Got leftover fajitas? Place the cooked chicken, peppers, and onions in separate airtight containers in the fridge for up to 3 days. Keep the sliced avocados separate and squeeze some extra lime juice over them to prevent browning – though it’s best to slice avocados fresh when you’re ready to eat.

Meal Prep: You can prep these fajitas ahead of time! Slice all your veggies and store them in containers in the fridge. Mix the marinade and store it separately. Combine with the chicken up to 24 hours before cooking for the best flavor. This makes dinner assembly super quick on busy weeknights.

Reheat: To warm up your fajitas, heat a skillet over medium heat and give everything a quick stir-fry for 3-4 minutes until hot. You can also pop them in the microwave for 1-2 minutes, though the skillet method keeps the veggies more crisp. Add fresh toppings like avocado after reheating.

Preparation Time	15-30 minutes
Cooking Time	20-30 minutes
Total Time	35-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-110 g
• Fat: 70-80 g
• Carbohydrates: 60-70 g

Ingredients

• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons vegetable oil
• 1 large minced garlic clove
• 1 1/2 teaspoons cumin powder
• 1 teaspoon salt
• 1/2-1 teaspoon ground chili pepper (adjust to your taste)
• 1 tablespoon chopped fresh cilantro (optional)
• 1 1/2 pounds boneless, skinless chicken thighs
• 3 large bell peppers (sliced into strips, using green, red, and yellow)
• 1 red onion (sliced thinly)
• 2 avocados (peeled, pitted, and sliced)

Step 1: Prepare and Marinate the Chicken

In a large shallow bowl, mix together lime juice, oil, garlic, cumin, salt, chili, and cilantro.

Add the chicken thighs to the marinade.

If time allows, cover and let them marinate for 30 minutes to deepen the flavor.

Step 2: Sear the Chicken

Heat a large skillet or pan (12-inch | 30cm) over medium-high heat until it starts to smoke slightly.

Add a drizzle of olive oil to lightly coat the bottom.

Place the marinated chicken thighs in the pan, searing them on both sides until golden, charred, and cooked through.

This should take about 8 minutes per side, but may vary based on the thickness of your fillets.

Flip them a few times during cooking to ensure they get an even char.

Step 3: Rest the Chicken

Once the chicken is cooked, remove it from the skillet and transfer it to a warm plate.

Loosely tent the plate with foil to keep the chicken warm and let it rest.

Step 4: Cook the Vegetables

In the same skillet, add the peppers and onions.

Drizzle with a little extra oil if necessary.

Cook the vegetables until the onions are soft and the peppers are slightly charred, adjusting to your preference.

Season them with salt and pepper to taste.

Step 5: Slice and Serve

Slice the rested chicken into strips.

Serve with warmed tortillas, chopped cilantro, and sliced avocado, customizing with any additional desired fillings.

Enjoy your flavorful meal!