Broiled Chicken Fajita Fiesta

1. Prepare the Marinade

In a medium bowl, combine the soy sauce, fresh lime juice, canola oil, brown sugar, ground cumin seed, freshly ground black pepper, chili powder, and finely minced garlic. Whisk together until smooth and evenly blended.

2. Marinate the Chicken

Place the chicken thighs in a gallon-sized zipper-lock bag and pour the marinade over them. Seal the bag and gently massage it to ensure the chicken is fully coated. Refrigerate for at least 3 hours, but no more than 10 hours.

3. Preheat the Broiler

Preheat your broiler and position the rack about 6 inches from the heat source. If you have a baking steel or stone, place it on the rack to preheat as well.

4. Broil the Chicken

Remove the chicken from the marinade, blot it dry with paper towels, and arrange the thighs on a rimmed baking sheet. Broil the chicken for about 5 minutes on each side, until well browned on both sides. Remove from the oven.

5. Roast the Vegetables

Switch the oven to 450°F (230°C). On another rimmed baking sheet, combine the red bell pepper, yellow bell pepper, green bell pepper, and onion slices. Pour the reserved marinade over the vegetables and toss to coat evenly. Arrange in a single layer and roast for about 25 minutes, until tender and browned in spots.

6. Slice and Warm the Chicken

While the vegetables are cooking, slice the broiled chicken into strips. Once the vegetables are done, add the sliced chicken back to the sheet pan with the vegetables and return to the oven for a few minutes to ensure everything is evenly warmed through.

7. Serve the Fajitas

Serve the fajitas immediately with hot tortillas, guacamole, pico de gallo, sour cream, shredded cheese, and salsa, if desired.