This recipe popped up on my Feedly feed from Smitten Kitchen last week and I immediately added it to our meal plan for the week. We love fajitas and not only had it been quite a while since I made them, but the recipe also called for chicken thighs, which I happened to have hanging around in the freezer. Perfect! M stole a bite of chicken off the stove before we started assembling the fajitas and his immediate response was, “Wow, that’s good chicken.” I agree. This will be my new go-to marinate for fajitas in the future, without a doubt. I might even make them for my family when they are in town in a few weeks. Keep in mind if you are making these with fish or steak, you do not want to add citrus to the marinade as it will “cook” the fish and toughen the meat. Use some olive oil in its place and squeeze the citrus over the protein once its cooked through.
For the marinade, combine the juice of one lime, one minced garlic clove, salt, oregano, cumin, chili powder and paprika in a gallon bag. Shake to combine.
Slice boneless, skinless chicken thighs into 1″ wide strips (mine were still a little frozen which makes them easier to cut). Add those to the bag and shake to combine. Place in the fridge up to two days. At this point, I also made fresh pico de gallo and I followed Smitten Kitchen’s directions for pickled red onions (a very nice addition to these fajitas). I made my pico in the food processor: rough chop 1/2 red onion, three gloves of garlic, two tomatoes, one jalapeno (seeds removed), a handful of cilantro. Pulse to desired texture and then add the juice of one lime, salt and pepper to taste and finish with olive oil. Let it sit for a few hours so the flavors develop.
When you are ready to make the fajitas, thinly slice one onion, and three peppers (two red and one green in my case).
Remove the chicken from the fridge and heat a cast iron skillet over high heat. Add in a little olive oil and add the chicken. Cook through.
While the chicken cooks, heat a large skillet or a griddle over high heat. Add olive oil and allow it to get hot. Add the peppers and allow them to begin to char. Once they have a light char on them, add the onions and cook until they sizzle and are charred all over.
Serve with your choice of toppings and sides. We did cheese (obviously), pico, pickled red onions and sour cream. For the sides, I served a Mexican corn (corn kernels with red and green peppers) as well as a black bean salad — which, my husband, who HATES beans ATE! Yay! The black bean salad was a can of black beans, drained and rinsed, a few slices of the pickled red onions minced, a handful of chopped cilantro, salt and pepper, a tablespoon of the pickling liquid from the onions, and olive oil and red wine vinegar.
I can’t wait for leftovers for lunch today!