How could I make these gluten-free?

The recipe itself is gluten-free, just ensure you use 100% corn tortillas or gluten-free flour tortillas.

Is this recipe spicy?

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.

How should I store leftovers?

Store the components separately in an airtight container in the fridge for up to 4 days. Assemble fajitas right before serving.

Could I use a different protein?

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.

How would I prep these for the freezer?

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.

Caramelized Chipotle Chicken Fajitas (Best Marinade Ever!)

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

Scale

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

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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