Chicken Fajitas

A very hot home skillet gives lime-garlic chicken, peppers, and onions the browned, lightly charred edges that define a great fajita night.

60 min

4 servings

Ingredients

1 1/2 lb boneless skinless chicken thighs, sliced 1/2 inch thick

3 tbsp neutral oil, divided

2 limes for lime zest and lime juice

3 garlic cloves, finely grated

2 tsp ground cumin

1 tsp chili powder

1 tsp kosher salt, divided

1 red bell pepper

1 yellow bell pepper, sliced

1 large yellow onion, sliced

1 cup diced tomato

1/4 cup diced white onion

1/4 cup chopped cilantro

3/4 cup sour cream

1 jalapeno (optional)

lime wedges

Large cast-iron or heavy skillet · Mixing bowl · Small bowls · Tongs · Clean kitchen towel

Use high heat in batches

A wide, preheated skillet and two chicken batches are the simplest way to build browning without a restaurant griddle.

Set out components

Serve the skillet alongside warm tortillas, pico, lime cream, optional jalapeno, and lime wedges so everyone can build their own.

01. Coat the chicken with oil, lime, garlic, cumin, chile, and salt, then rest it 15 minutes so the flavor reaches the surface.

02. Mix the pico and let its juices season the onion and cilantro while the skillet heats.

03. Make the tangy sour cream with lime and optional jalapeno; keep it cool while you cook.

04. Preheat the dry heavy skillet until water skitters, which gives the chicken enough heat to brown quickly.

05. Cook chicken in two roomy batches, about 3 minutes per side; crowding would trap moisture and turn it gray.

06. Cook peppers and onion in a loose layer, stirring only occasionally so their edges can color while their centers stay crisp-tender.

07. Return the chicken and any juices for one minute, then add lime off heat to keep its flavor bright.

08. Warm tortillas just until flexible and hold them in a towel so they do not dry out while you fill them.

09. Divide the sizzling filling among tortillas and add pico plus lime cream at the table for a cool, fresh contrast.

10. Serve immediately with optional jalapeno and lime wedges while the vegetables retain their charred edges.