Easy One Pan Chicken Fajitas for Busy Nights

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

taco shells

🥗Healthier: whole grain tortillas

💰Cheaper: corn tortillas

Whole grain tortillas are healthier, while corn tortillas are usually less expensive.

Get 1 pound of boneless skinless chicken thighs and place them in a bowl for marinating.

Mix marinade: combine 1/2 cup lime jalapeno marinade, 1/4 cup water, 2 tablespoons soy sauce, 1 tablespoon Cattleman's Grill Mexicano seasoning, and 1 tablespoon chili oil in a bowl.

Pour the marinade over the chicken, ensuring it's mostly covered, and let it marinate for about 1 hour.

Slice 2 cups of mixed onions (red and yellow) and 2 cups of mixed bell peppers into 1/4 to 1/2 inch thick pieces.

After marinating, combine the chicken and sliced veggies in a bowl and toss to mix evenly.

Preheat a cast iron skillet on the grill for 3 to 5 minutes at 500 degrees using hickory pellets.

Add 1 tablespoon of mangalista pork fat to the preheated skillet to help with flavor and prevent sticking.

Add the chicken and veggies to the skillet and let them cook without stirring for 10 minutes.

After 10 minutes, stir the mixture to expose more surface area for browning and add a little more seasoning if desired.

Warm 12 small flour tortillas inside the grill, using a wet paper towel and wax paper to create steam and prevent sticking.

Check the largest piece of chicken for doneness, ensuring it reaches an internal temperature of 185 degrees.

Once cooked, remove the skillet from the grill and let the tortillas steam for 2 to 3 minutes.

Prepare to build fajitas by laying out the tortillas and filling them with the chicken and veggie mixture.

Top the fajitas with Cotija cheese, fresh cilantro, and lime wedges for serving, along with optional hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary