Best for: A weeknight sizzle that tastes like a restaurant platter.
Chicken fajitas with a lime-chile marinade, cooked on the grill and finished in a screaming-hot cast-iron skillet with peppers and onions. Everything lands on the table sizzling, ready for warm tortillas.
Grill: Direct medium-high heat; 425°F, with a cast-iron skillet. Equipment: Grill, 12-inch cast-iron skillet, tongs, thermometer.
Ingredients
Marinate: 30 minutes. Rest: 5 minutes. Total: 1 hour 15 minutes.
Chicken and marinade
- 1 1/2 lb boneless, skinless chicken breasts or thighs
- 3 tablespoons fresh lime juice
- 2 tablespoons neutral oil
- 2 garlic cloves, minced
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon fine table salt
Vegetables and serving
- 2 bell peppers, sliced
- 1 large white onion, sliced
- 1 tablespoon neutral oil
- 1/2 teaspoon fine table salt
- 12 flour tortillas
- 1/2 cup sour cream
- 1 avocado, sliced
Directions
Whisk the lime juice, oil, garlic, ancho powder, cumin, and salt. Coat the chicken and let it marinate for 30 minutes.
Heat the grill to 425°F and set the cast-iron skillet on the grate to preheat.
Grill the chicken for 6–7 minutes per side, until it reaches 165°F. Rest for 5 minutes.
In the hot skillet, cook the peppers and onion with the oil and salt for 6–8 minutes, until charred at the edges and just tender.
Warm the tortillas on the grill for about 30 seconds per side and keep them wrapped in a clean towel.
Slice the chicken against the grain into strips and toss it over the vegetables in the skillet. Serve with the tortillas, sour cream, and avocado.
Grilling tip: Slice the chicken after grilling, not before — whole pieces stay juicier than strips cooked from raw.
