Caramelized Chipotle Chicken Fajitas
These chipotle chicken fajitas are smoky, slightly sweet, citrusy, and deeply savory with caramelized peppers and onions. The chicken gets seared until golden with crispy edges, then finished with fresh lime juice and a drizzle of honey for that glossy, flavor-packed finish.
Confession: I think most fajitas are boring.
The protein is underseasoned. The veggies are overcooked. There’s usually no sauce. It’s kinda just meh.
But, the other evening we had some friends over for dinner and my friend follows a strict dairy-free diet. I don’t love cooking with dairy-free substitutes (like DF cheese, DF sour cream, etc.), so I was challenged to think of a meal that is 1) dairy-free and 2) kid-friendly (because we all have little kids). The first thing that came to mind was fajitas! It’s naturally dairy-free, as you can serve sauce and cheese on the side, and it’s easily deconstructible, making it a versatile thing to serve to little eaters.
So then came the challenge of making fajitas that are actually GOOD. And company-worthy. Enter: a humble can of Chipotle peppers in adobo sauce. These can be found in any grocery store in the international foods aisle and seriously, the depth of flavor, subtle spice and richness they add to Mexican recipes is unmatched. Paired with some simple spices, tons of fresh lime and a hefty glug of honey, this chicken was something all of the kids were GOBBLING up.
Here are our pillars: Aggressively (but perfectly) seasoned chicken, crisp-tender veggies, smashed avocado and warmed tortillas. Then you can serve cheese (I like queso fresco, my kids like cheddar) and some type of sauce! For my dairy-free friend, I whipped up this jalapeño crema but I also love these fajitas with cilantro yogurt sauce (pictured). Whip up some margaritas, grab a bag of tortilla chips and it’s a partaaaaay. Enjoy!
What You’ll Need to Make Epic Chicken Fajitas
- boneless skinless chicken thighs: juicy, flavorful, and perfect for high-heat searing
- marinade/seasonings: avocado oil (or other high-heat cooking oil), chipotle peppers in adobo sauce, honey, smoked paprika, garlic powder, chili powder, kosher salt, black pepper, lime zest and lime juice
- veggies: bell peppers or mini sweet peppers and onions (I like a combo of sweet onion and red onion)
- assembly: fajita-size flour tortillas, smashed avocado, greens onions and cilantro, jalapeño crema or cilantro yogurt sauce
How to Make Chipotle Chicken Fajitas
Trim any large pieces of visible fat from the chicken thighs and pat very dry. Slice into thin strips and place raw chicken in a large bowl.
Add 1 tablespoon avocado oil, adobo sauce, honey, smoked paprika, garlic powder, chili powder, salt, pepper, and lime zest.
Use tongs or your hands to coat every piece evenly. Let chicken rest while you cook the vegetables.
Heat 1 tablespoon avocado oil in a large pan over medium heat. Add sliced peppers and onions. Cook for 4 to 5 minutes until caramelized around the edges and just crisp-tender. Season with salt and pepper, then transfer to a bowl.
Add another swish of oil if needed. Cook the chicken in a single layer, working in batches, so it sears instead of steams. Let it develop color before flipping. Once fully cooked and golden brown, return all the chicken to the pan.
Add fresh lime juice and a small drizzle of honey. Scrape up the browned bits so a light sauce coats the chicken. Warm tortillas in the oven or directly over a gas flame until soft and slightly charred.
Spread guacamole or smashed avocado on a warm tortilla. Add a generous scoop of chipotle chicken, top with sautéed peppers and onions, and finish with green onions, cilantro, and a drizzle of cilantro yogurt sauce or jalapeño crema.
Oh and BTW, this is a fabulous protein to prep, marinate and freezer for an easy weeknight dinner some time in your future!
FAQs
The recipe itself is gluten-free, just ensure you use 100% corn tortillas or gluten-free flour tortillas.
I don’t think the chicken was spicy at all, and I had four kids under five gobble it up. If you are concerned, stick with a little less than a tablespoon of adobo sauce, as that is the main spicy element in this recipe.
Store the components separately in an airtight container in the fridge for up to 4 days. Assemble fajitas right before serving.
Chicken breast is an easy swap here, even though I personally think chicken thighs are tastier and more forgiving to high-heat cooking. You could also use shrimp or thinly sliced steak, but will need to adjust the cooking time.
Thinly slice and marinate the chicken thighs per the recipe, place in a vacuum-sealed or gallon freezer bag, lay flat and freeze for up to three months. When you’re ready to eat, thaw the chicken and cook it per the recipe, along with the remaining fajita elements.
What I served with these chipotle chicken fajitas:
- smashed avocado with lime and salt (aka – very basic and delicious guacamole)
- cilantro lime yogurt sauce and/or jalapeño crema
- tortilla chips
- pineapple margaritas and unsweetened iced tea
- Mexican rice + refried beans
Time to invite your friends over for a fajita party!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Caramelized Chipotle Chicken Fajitas
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 10 fajitas 1x
- Category: Chicken, Dinner
- Method: Stovetop
- Cuisine: Mexican
Description
Smoky chipotle chicken fajitas made with juicy chicken thighs, caramelized peppers and onions, fresh lime, and a drizzle of honey. A bold, easy weeknight fajita recipe perfect for tacos or bowls.
Ingredients
Chicken
- 1 1/2 lb boneless, skinless chicken thighs
- 2 tablespoons avocado oil, divided
- 1–2 tablespoons adobo sauce, from a can of chipotles in adobo
- 1 tablespoon honey + an extra drizzle at the end
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lime, zest and juice
Fajita veggies
- 1 tablespoon avocado oil
- 3 bell peppers or about 15 mini peppers, sliced
- 2 onions, sliced (I like one sweet onion + one red onion)
- salt and pepper
For serving
- fajita-size tortillas (6-inch)
- guacamole
- green onions and cilantro
- cilantro yogurt sauce or jalapeño crema
Instructions
- Trim away any large visible pieces of fat from the chicken thighs and pat them very dry with a paper towel. Use a sharp chef’s knife to cut the thighs into thin strips and place in a large dish or bowl.
- To the chicken thighs, add 1 tablespoon avocado oil, 1-2 tablespoons adobo sauce (depending on your heat preference, 1 = mild, 2 = medium), 1 tablespoon honey, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 1 teaspoon chili powder, ¾ teaspoon salt, ¾ teaspoon pepper and the zest of an entire lime. Use your hands to get the chicken really well seasoned and evenly coated. Set aside while you cook the fajita veggies.
- In a large, heavy-bottomed stainless steel or cast-iron skillet, add 1 tablespoon avocado oil over medium-high heat. Sauté the peppers and onions for 4-5 minutes, until caramelized around the edges and just crisp tender – don’t overcook! Season with pinches of salt and pepper. Remove to a serving bowl.
- Add another swish of avocado oil to the pan and add the fajita chicken in a single layer, so each piece has a little space to get a nice sear. You will probably need to work in two batches, so you don’t overcrowd the pan. Cook for several minutes per side, until chicken is cooked through and golden brown, about 8 minutes. Once all the chicken is nicely seared, add the juice of an entire lime + another drizzle of honey, scraping up the bits on the bottom of the pan, so that a nice lil sauce coats the chicken.
- Warm the tortillas in the oven or ‘grilled’ over the flame if you have a gas stovetop. Assemble your fajitas with smashed avocado/guacamole on the bottom, lots of chipotle chicken, fajita veggies and a big drizzle of jalapeño crema or cilantro yogurt sauce.
Notes
Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 fajita (nutrition info calculated without sauce)
- Calories: 242
- Sugar: 4.2 g
- Sodium: 396 mg
- Fat: 8 g
- Carbohydrates: 24.5 g
- Fiber: 1.4 g
- Protein: 17.3 g
- Cholesterol: 63.9 mg
