These One Pan Chicken Fajitas are an any day of the week recipe that will also satisfy the family for your Cinco de Mayo menu. Made with chicken thighs and fresh veggies this flavor-packed meal hack is a quick and easy way to feed your crew.
WHAT YOU'LL LOVE
- The chicken marinates in a fajita bath, not just a rub. Soaking the sliced thighs in a mix of fajita brine concentrate, soy sauce, chile oil, and seasoning for an hour builds flavor all the way through the meat, not just on the surface.
- Everything cooks together in one preheated pan. Dumping the marinated chicken and sliced vegetables onto a screaming-hot cast iron pan means both get seared and charred at the same time, no separate steps required.
- A flip halfway through gets even color on both sides. Turning the pan and tossing everything at the 10-minute mark keeps the chicken and vegetables from burning on one side while staying pale on the other.
- Tortillas steam in their own little sauna. Wrapping the tortillas with wet paper towels and parchment before warming them on the grill keeps them soft and pliable instead of drying out or cracking when you fold them.
One Pan Chicken Fajitas
Tom Jackson
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Mexican
Servings
6
Prep Time
30 minutes
Cook Time
30 minutes
Calories
192
Gather the family around the table for an easy and delicious meal! Our One Pan Chicken Fajitas are packed with flavor and feature a delicious mix of chicken thighs and fresh veggies - perfect for any day of the week or for your Cinco de Mayo celebration. Delight your crew with a quick and delicious dinner that's sure to be a hit. Ready to get cooking?
Ingredients
- 1 lb chicken thighs, boneless, skinless, sliced 1/4”-1/2” strips
-
1/2 cup Sweetwater Spice Lime Jalapeno Fajita Bath
- 1/4 cup water
- 2 tbsp soy sauce
-
1 tbsp Colonial Chile Infused Oil
-
1 tbsp Cattleman’s Grill Mexicano Seasoning
- 2 cups onions (red, yellow and/or white), sliced 1/4”
- 2 cups peppers (poblano, anaheim and/or bell), sliced 1/4”
-
Cattleman’s Grill Mexicano Seasoning
-
1 tbsp Pork Lard
- 12 Street Taco Flour Tortillas
- 12 lime wedges
- Cilantro
- Cotija or Queso Fresco crumbled cheese
For the chicken
For the veggies
For the tacos
Directions
- Mix together the Sweetwater Spice Lime Jalapeno Fajita Bath, water, soy sauce, Colonial Chile Infused Oil and Cattleman’s Grill Mexicano Seasoning. Whisk well to combine. Place the sliced chicken in a Mini Briner Bucket and pour the marinade over the top. Marinate for about one hour, then remove the chicken from the marinade.
- Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF with the Yoder smokers Wood Fired Oven attachment installed.
- In a large bowl, combine the marinated chicken, sliced onions and peppers. Season modestly with Cattleman’s Grill Mexicano Seasoning and toss to coat.
- Place a Lodge 10.5” x 15.5” Cast Iron Bakeware pan inside the Wood Fired Oven for 5 minutes to preheat.
- Carefully pull the pan out of the oven. Place the tablespoon of lard on the griddle and more it around to coat the whole surface as it melts. Dump the fajita mixture onto the hot cast iron and spread out evenly to the edges of the pan.
- Cook for 10 minutes, then turn the pan and toss the chicken and veggies. Return to the grill and cook until the chicken and veggies are browned at the edges and the chicken temperature has surpassed 175ºF, about 5 minutes more.
- Lay wet paper towels in a half sized foil pan. Place parchment paper on top. Lay out the dozen tortillas on the parchment. Wrap the parchment and wet paper towels over the top of the tortillas, the place the pan on top of the wood fired oven to steam for about 3-5 minutes, with the grill door closed. This will soften and warm the tortillas. Remove from the grill.
- Divide the filling among the dozen small tortillas. Top each fajita with the crumbled cheese, cilantro and a wedge of lime.
Recipe Note
Recipe FAQ
Why marinate the chicken for a full hour?
An hour gives the fajita bath brine, soy sauce, and chile oil time to actually penetrate the sliced chicken rather than just coating the surface, so the flavor carries through every bite.
Why cook the chicken and vegetables together in one pan?
Combining them on the same preheated cast iron means both pick up char and color from direct contact with the hot surface at the same time, which is faster and gives more consistent flavor than cooking them separately.
Why flip and toss everything halfway through cooking?
Turning the pan and tossing the mixture at the 10-minute mark exposes the parts that were facing up to the hot surface, so everything browns evenly instead of just the bottom layer.
Why steam the tortillas with wet paper towels instead of just warming them dry?
The steam from the damp paper towels keeps the tortillas soft and pliable. Warming them dry risks drying out the edges, which makes them crack when you try to fold them around the filling.
What internal temperature should the chicken reach?
This recipe correctly targets above 175°F internal, which is well past USDA's 165°F minimum for poultry.
How indoor-friendly is this recipe?
4 out of 5 — a screaming-hot cast iron skillet on a stovetop burner will get you the same sear; the wood-fired oven mainly adds a bit of extra char and smoke you'd otherwise be missing.
Recipe Highlights
The one-hour fajita bath marinade: Letting the sliced chicken soak in the brine, soy sauce, and chile oil mixture for a full hour builds flavor into the meat itself, not just on the surface.
Cooking everything on one preheated pan: Dumping the marinated chicken and vegetables straight onto hot cast iron sears both at once, saving a step and building char faster than cooking them in stages.
The mid-cook flip: Turning the pan and tossing the filling at the halfway mark is what gets even browning on all sides instead of a one-sided char.
Steaming the tortillas before serving: Wrapping them with wet paper towels traps steam that keeps them soft and foldable, rather than letting them dry out and crack.
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Nutrition
Nutrition
- Nutrition Serving Size
- 2 tacos
- per serving
- Calories
- 192
- Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 58 milligrams
- Sodium
- 318 milligrams
- Carbs
- 14 grams
- Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 24 grams
