Citrus-Garlic Chicken Fajitas with Peppers and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8–10 fajitas)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes (includes 30 minutes marinating)

Quick Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 2 bell peppers (red/yellow), 1 large yellow onion
• 10 flour tortillas (6-inch)
• 2 limes (juice), 1 orange (juice), zest of 1 lime
• 4 garlic cloves, 2 tbsp avocado oil, 1 tsp brown sugar
• 2 tsp chili powder, 1.5 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1.25 tsp kosher salt, 0.25 tsp black pepper
• 2 ripe avocados, 2 Roma tomatoes, 1 jalapeño, red and white onion, cilantro
• Lime wedges for serving; optional sour cream, cotija, hot sauce

Do This

• 1. Whisk marinade: citrus juices, lime zest, garlic, oil, spices, sugar, salt, pepper. Reserve 2 tbsp for later.
• 2. Toss thighs in remaining marinade; chill 30 minutes. Make guacamole and pico while you wait.
• 3. Heat a 12-inch cast-iron skillet over medium-high until hot. Add 1 tbsp oil.
• 4. Sear chicken in 2 batches: 4–5 minutes first side, 3–4 minutes second, to 165°F. Rest 5 minutes; slice.
• 5. Sauté peppers and onions 5–7 minutes in drippings; splash in reserved marinade and cook 60 seconds.
• 6. Warm tortillas; fill with chicken and veggies. Top with guacamole, pico, and lime.

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Why You’ll Love This Recipe

• Bright citrus and garlic marinade delivers juicy, deeply flavored chicken with craveable char.
• Hot skillet technique means weeknight-fast cooking and restaurant-style sizzle.
• Homemade guacamole and pico add freshness, texture, and color to every bite.
• Flexible and crowd-friendly: build-your-own fajitas at the table.

Grocery List

• Produce: 2 limes + 2 limes for serving, 1 orange, 4 garlic cloves, 2 bell peppers, 1 large yellow onion, 2 ripe avocados, 2 Roma tomatoes, 1 jalapeño, red onion, white onion, 1 bunch cilantro
• Dairy: Sour cream (optional), cotija cheese (optional)
• Pantry: Flour tortillas (10), avocado or canola oil, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, brown sugar, hot sauce (optional)

Full Ingredients

Chicken & Marinade

• 1.5 lb boneless, skinless chicken thighs
• Zest of 1 lime
• Juice of 2 limes (about 1/4 cup)
• Juice of 1 orange (about 1/3 cup)
• 4 garlic cloves, finely grated or minced
• 2 tbsp avocado or canola oil
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1.25 tsp kosher salt
• 1 tsp brown sugar
• 1/4 tsp freshly ground black pepper
• 1 tbsp avocado or canola oil, for the pan

Peppers & Onions

• 2 bell peppers (assorted colors), seeded and sliced 1/2-inch thick
• 1 large yellow onion, sliced pole-to-pole 1/3-inch thick
• 1/2 tsp kosher salt (to season vegetables)
• 1 tbsp oil, if needed

Quick Guacamole

• 2 ripe avocados
• 1 tbsp fresh lime juice
• 2 tbsp minced red onion
• 1 tbsp chopped cilantro
• 1/4 tsp kosher salt (or to taste)

Pico de Gallo

• 2 Roma tomatoes, seeded and finely diced (about 1 cup)
• 1/4 cup finely diced white onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• Pinch of kosher salt

For Serving

• 10 flour tortillas (6-inch)
• Lime wedges (2 limes cut into wedges)
• Fresh cilantro leaves, for garnish
• Optional: sour cream, crumbled cotija, hot sauce

Step-by-Step Instructions

Step 1: Make the citrus–garlic marinade

In a large bowl, whisk together the lime zest, lime juice, orange juice, garlic, 2 tbsp oil, chili powder, cumin, smoked paprika, oregano, kosher salt, brown sugar, and black pepper. Measure out 2 tbsp of this marinade into a small cup and set aside for the vegetables later. Do not mix the reserved marinade with raw chicken.

Step 2: Marinate the chicken and prep toppings

Add the chicken thighs to the bowl with the remaining marinade and toss to coat well. Cover and refrigerate for 30 minutes (or up to 2 hours). While the chicken marinates, make the quick guacamole by mashing avocados with lime juice, red onion, cilantro, and salt. For the pico de gallo, combine tomatoes, white onion, jalapeño, lime juice, cilantro, and a pinch of salt. Set both aside.

Step 3: Sear the chicken hot and fast

Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 3 minutes. Add 1 tbsp oil. Let excess marinade drip off the chicken (do not wipe it dry) and lay half the thighs in the pan without crowding. Sear 4–5 minutes until well charred, then flip and cook 3–4 minutes more, or until the thickest part reaches 165°F. Transfer to a plate and repeat with remaining chicken. Tent loosely with foil.

Step 4: Rest, then slice

Let the chicken rest 5 minutes to reabsorb juices. Slice into 1/2-inch strips against the grain. Keep warm under the foil.

Step 5: Sauté peppers and onions with a glossy finish

In the same skillet over medium-high heat, add the peppers and onions (add a splash of oil if the pan is dry). Season with 1/2 tsp kosher salt. Cook, stirring occasionally, until tender-crisp with charred edges, 5–7 minutes. Pour in the reserved 2 tbsp marinade and cook, stirring, for 60–90 seconds until it bubbles and coats the vegetables.

Step 6: Warm the tortillas

Warm tortillas directly on a gas flame or in a dry skillet for 20–30 seconds per side until pliable and lightly charred, stacking them in a towel to keep warm. Alternatively, wrap in foil and heat in a 325°F oven for 8–10 minutes.

Step 7: Assemble and serve

Layer sliced chicken and the pepper–onion mixture into warm tortillas. Top with spoonfuls of guacamole and pico de gallo. Add cilantro and a squeeze of lime. Offer sour cream, cotija, and hot sauce at the table.

Pro Tips

• Reserve marinade before adding raw chicken so you can safely use it to glaze the vegetables.
• Patting off excess marinade just before searing prevents burning and promotes better browning.
• Cast-iron holds heat for great char. If your pan runs cool, cook the chicken in two batches.
• Slice peppers a bit thicker (1/2-inch) so they stay crisp-tender and don’t go limp.
• Warm tortillas right before serving; hot tortillas make the fillings taste brighter.

Variations

• Smoky chipotle: Add 1–2 tsp minced chipotle in adobo to the marinade for a deeper heat.
• Grilled fajitas: Grill chicken over medium-high (450°F) 5–6 minutes per side; use a grill basket for peppers and onions.
• Chicken breast swap: Use 1.25 lb boneless breasts, pounded to even thickness; cook 5–6 minutes per side to 160°F, rest to 165°F.

Storage & Make-Ahead

Marinate chicken up to 12 hours in advance (refrigerated). Guacamole is best same day, but you can press plastic wrap directly onto its surface and refrigerate up to 6 hours. Pico can be made 1 day ahead. Store cooked chicken and vegetables separately in airtight containers in the refrigerator up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or oil until hot. Tortillas can be frozen up to 3 months; rewarm from thawed.

Nutrition (per serving)

Approximate values (2 tortillas with chicken, peppers/onions, guacamole, and pico): 700 kcal; 38 g protein; 63 g carbohydrates; 32 g fat; 8 g fiber; 1,120 mg sodium. Estimates only; actual values vary based on brands and portion sizes.