Our Favorite Chicken Fajitas
These have become one of our go-to dinners when we’re feeding a crowd.
The marinade is what makes them, and cooking everything together on the flat top gives the chicken and veggies the most incredible caramelization.
Ingredients
Chicken
2–3 lbs chicken, using a mix of boneless, skinless chicken breasts and boneless, skinless chicken thighs, diced into bite-sized pieces
Marinade
2–3 Tbsp Spanglish Asadero All-Purpose Seasoning
About 1 Tbsp Spanglish Asadero Al Pastor Seasoning (adjust to your preference)
¼ cup soy sauce
3–5 cloves fresh garlic, minced
1–2 tsp smoked paprika
A tiny splash of liquid smoke (a little goes a long way!)
A generous handful of fresh cilantro, chopped
A drizzle of olive oil to help coat the chicken and extend the marinade
Juice of 2–3 fresh limes
Veggies
3–4 sweet onions, sliced
3–4 bell peppers, sliced (any color works!)
Favorite Toppings
Warm flour tortillas
Chopped romaine
Fresh cilantro
Guacamole
Pico de gallo
Shredded Mexican cheese
Mexican crema mixed with your favorite chipotle sauce (I keep mine in a squeeze bottle for easy drizzling!)
Directions
Prep the chicken. Dice the chicken into bite-sized pieces. I love using a combination of boneless, skinless chicken breasts and thighs—the breasts keep things lean while the thighs add incredible flavor and stay extra juicy.
Make the marinade. In a large bowl, combine the Spanglish Asadero All-Purpose Seasoning, Al Pastor Seasoning, ¼ cup soy sauce, garlic, smoked paprika, liquid smoke, chopped cilantro, olive oil, and fresh lime juice.
Add everything together. Toss the diced chicken, sliced onions, and bell peppers into the marinade until everything is evenly coated. Let it sit for about 30 minutes if you have the time.
Cook. Heat your flat top or griddle over medium-high heat. Add the marinated chicken, onions, and peppers all at once, spreading everything out so it gets plenty of contact with the hot surface. Let it cook until the chicken is cooked through and everything develops those delicious caramelized edges, stirring occasionally.
Assemble. Warm your tortillas and load them up with the chicken, peppers, onions, chopped romaine, guacamole, pico de gallo, shredded Mexican cheese, fresh cilantro, and a generous drizzle of the chipotle crema.
My Favorite Tip 🤍
Mix Mexican crema with your favorite refrigerated chipotle sauce and keep it in a squeeze bottle. It makes topping the fajitas so easy, and that smoky, creamy finish absolutely takes them over the top.
One last thing: This is one of those recipes that doesn’t require exact measurements. Taste as you go, adjust the seasoning to your liking, and make it your own. Happy cooking!