Sheet-Pan Chicken Fajitas Recipe
Enjoy a vibrant and flavorful sheet-pan chicken fajitas dish that's perfect for any weeknight dinner.
Ingredients
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 seed
- 2 teaspoons freshly ground black pepper
- 1 tablespoon chili powder (see note)
- 3 medium cloves garlic, finely minced (about 1 tablespoon)
- 2 pounds boneless, skinless chicken thighs
Vegetables
- 1 large red bell pepper (cut into 1/2-inch-wide strips)
- 1 large yellow bell pepper (cut into 1/2-inch-wide strips)
- 1 large green bell pepper (cut into 1/2-inch-wide strips)
- 1 white or yellow onion cut into 1/2-inch slices
- 12 to 16 pieces fresh flour or corn tortillas (hot)
Condiments
- guacamole
- pico de gallo
- Sour cream, shredded cheese, and salsa
Instructions
- Combine marinade ingredients in a bowl and whisk. Reserve 1/2 cup marinade.
- Marinate chicken in a bag with remaining marinade for 3 to 10 hours.
- Preheat broiler and prepare baking sheet.
- Broil chicken until browned, then flip and broil again. Rest chicken.
- Cook peppers and onions with reserved marinade until tender.
- Slice chicken, return to pan, and serve with tortillas and condiments.
Notes
For best flavor, marinate chicken overnight.