230 minutes
A festive and flavorful chicken fajita dish broiled to perfection and served with warm tortillas and a variety of toppings.
cups
Fresh Lime Juice, from 6 to 8 limes
cups
cups
Light brown sugar, packed
cups
Ground Cumin Seed
teaspoons
teaspoons
tablespoons
Garlic, finely minced
tablespoons
Bell Pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
each
Yellow Bell Pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
each
Bell Pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
each
Yellow Onion, cut into 1/2-inch slices
each
Corn Tortillas, hot
each
Guacamole
to taste
Pico De Gallo
to taste
to taste
Shredded Cheese
to taste
Salsa
to taste
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.
Use skirt or flank steak in place of chicken. Adjust cooking times as steak may cook quicker or slower depending on the desired doneness.
Use the fajita filling between layers of cheese and tortillas, then pan-fry until crispy.
Substitute chicken with portobello mushrooms, tofu, or a medley of additional vegetables like zucchini and squash.
Marinate and broil shrimp just until opaque and pink. This will take significantly less time than chicken or beef.
Blend in a chipotle pepper in adobo sauce with a bit of the adobo sauce into your marinade for a smoky, spicy kick.
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