Skillet Chicken Fajitas
When the weather starts to warm up a bit, that means one thing - we’re ready to fire up the grill and spend more time outside! Whether you’re hosting or just making a weeknight meal, this recipe is sure to please. Better yet, it only requires one pan and a bit of prep.
Takes: 40 minutes, with prep
Serves 4, 2 fajitas each
2 lbs boneless, skinless chicken thighs, cut into thin strips
1 lime, divided
Sweet yellow onion, sliced
3 sweet peppers - green, red, yellow (or your favorite combo), all sliced
2 tbsp vegetable or canola oil, divided
Fajitas seasoning mix
2 tsp cumin
2 tbsp dried onion
1 tsp cayenne pepper
1 tsp garlic powder
8 corn or flour tortillas
Sour cream (optional)
Toss chicken in fajitas seasoning mix along with juice from half a lime. Let chicken sit for 15-30 minutes. (Prep your veggies while you let the chicken marinate.) Heat grill and cast iron skillet (on the grill) to medium high, (around 400 degrees). Add 1 tbsp oil to coat the pan. Saute onion and peppers until softened and slightly blackened. Using tongs, set aside veggies for later leaving the cast iron pan on the grill. Add 1 tbsp thinly sliced chicken to pan. Cook until done about 6-7 minutes (times will vary depending on grill heat level, elevation, etc.). Once chicken is fully cooked, add in veggies and toss to combine.
Warm tortillas directly on the grill, wrap in kitchen towel or tortilla warmer to keep warm. Plate and add a dollop of sour cream and a pinch of seasoning (optional). Serve immediately.
Cook's notes: Make this in your own backyard or at your campsite. For an easy and tasty dinner in the woods, prep all the ingredients in advance and store in airtight containers. Once you’re ready to cook, follow the above instructions to create a meal above a fire ring or on a burner stove. If you have folks that don’t eat meat, simply plate the veggies and chicken separately and allow guests to build their own fajitas fireside…and don’t forget to get creative with the toppings. We like cilantro, sour cream or our green chile yogurt crema, and shredded cabbage.
