These cast iron chicken fajitas are everything I want in a weeknight dinner. Smoky chipotle marinated chicken sizzling in a hot skillet, sweet peppers and onions getting just a little char, and warm tortillas ready to catch all that flavor. If you’ve been craving restaurant-style fajitas at home, this easy cast iron fajitas recipe delivers big flavor with simple ingredients.
We eat a lot of chicken, and when I want something that feels a little fun that I know my kids will love, I reach for my cast iron skillet fajitas.
When I tested these cast iron chicken fajitas, I kept coming back to one thing: the marinade. Soy sauce, honey, smoky chipotle, and spices soak right into the chicken.
We love my Blackstone Chicken Fajitas, and some people say they are the best fajitas they’ve ever had.
But I’ve got to say… this marinade is just as good, if not better. It’s got a smoky, sweet heat that I keep coming back to.
Serve this recipe with a side of slow cooker black beans, Mexican slaw, and Mexican cornbread. Easy weeknight dinners don’t get any better.
A Few Ingredient Notes
Chipotle Peppers in Adobo
These add a smoky kick to the marinade and turn these easy chicken fajitas into something special. You’ll find them in small cans in the ethnic section of your grocery store. I recommend freezing the leftovers in a single layer in a zip-top bag. They will break off easily for future recipes.
Tortillas
Flour tortillas are what I use most often, but corn tortillas work just fine, too.
Step-by-Step
Tips & Tricks
- Heat the pan fully before you start cooking. A properly preheated fajita cast-iron skillet creates the browned edges that makes them taste like restaurant fajitas instead of steamed chicken.
- Pat the chicken dry after marinating. Excess marinade will prevent the chicken from searing properly.
- Cook the chicken in batches. Overcrowding a cast iron skillet traps moisture and keeps skillet fajitas from getting that lightly charred exterior.
- Let the chicken rest briefly before serving. A short rest keeps the meat juicy and makes the finished chicken more tender when tucked into tortillas.
Cast Iron Chicken Fajitas
Equipment
Ingredients
Chicken Marinade
- ½ cup avocado oil divided
- ¼ cup soy sauce
- 2 tablespoons honey
- 3 chipotle chili peppers diced
- 2 teaspoons chili powder
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 ½ pounds boneless skinless chicken breast cut into thin strips (chicken thighs may also be used)
Fajitas
- 2 tablespoons avocado oil divided; more as needed
- 2 onions yellow, red or a combination
- 2 bell peppers any color
- 12 tortillas
- For serving: shredded cheese avocados, guacamole, tomatoes, sour cream, cilantro, salsa, pico de gallo, hot sauce
Instructions
- In a jar or blender, combine all but a tablespoon of the oil, soy sauce, honey, chipotle peppers, chili powder, salt, garlic powder, cumin, and smoked paprika. Shake or blend until combined.
- Place the sliced chicken in a shallow dish or bowl, then pour the marinade over it. Refrigerate for at least 4 hours, or up to 24 hours.
- Drain the marinade and pat the chicken dry.
- Heat your cast iron skillet to medium-high heat.
- Add the remaining tablespoon of the oil.
- Add the peppers and the onions and cook for 6 to 9 minutes, until cooked through.
- Remove from the heat. Add the remaining oil to the skillet and add the chicken, cooking in batches if necessary. Cook for 7 to 10 minutes, until golden and cooked through. I like to return all of the chicken to the pan at the end for about 2 minutes so that it is evenly warm.
- Heat the tortillas in the microwave under a damp cloth for 30 seconds.
- Serve the chicken and vegetables on the tortillas with desired fixings and a lime wedge on the side.
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