Recipe Index

Ingredients

• Fajita Marinade: 1/2 cup soy sauce
• 1/2 cup fresh lime juice, from 6 to 8 limes
• 1/2 cup canola or other neutral oil
• 1/4 cup packed light brown sugar
• 2 teaspoons ground cumin seeds
• 2 teaspoons freshly ground black pepper
• 1 tablespoon chili powder
• 3 medium cloves garlic, finely minced (about 1 tablespoon)
• 2 pounds boneless, skinless chicken thighs
• Fajitas: 1 large red bell pepper, stemmed, seeded, cut into 1/2-inch-wide strips
• 1 large yellow bell pepper, stemmed, seeded, cut into 1/2-inch-wide strips
• 1 large green bell pepper, stemmed, seeded, cut into 1/2-inch-wide strips
• 1 white or yellow onion, cut into 1/2-inch slices
• 12 to 16 fresh flour or corn tortillas, hot
• 1 recipe guacamole, for serving, if desired
• 1 recipe pico de gallo, for serving, if desired
• Sour cream, shredded cheese, and salsa, for serving, if desired

Method

1. Whisk all the marinade ingredients together. Reserve 1/2 cup and pour the rest over the chicken in a zipper-lock bag. Refrigerate for at least 3 hours and up to 10 hours, turning occasionally.
2. Heat the broiler with the rack in the highest position.
3. Lift the chicken from the marinade, blot dry and arrange in an even layer on a rimmed baking sheet.
4. Broil until well browned on top, about 5 minutes. Flip and broil about 4 minutes more, until browned and cooked through. Transfer to a platter to rest.
5. Set the oven to 450°F. Put the peppers and onion on the baking sheet, pour the reserved marinade over and toss, scraping up the browned bits.
6. Roast, stirring occasionally, until tender and browned in spots, about 25 minutes.
7. Slice the chicken into thin strips and return to the pan with its juices to warm through.
8. Serve at once with hot tortillas, guacamole, pico de gallo, sour cream, shredded cheese and salsa.

Total: 3h 50m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data