Sheet Pan Chicken Fajitas

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🥘 Ingredients

  • boneless skinless chicken thighs
    2 lbs
  • canola oil
    1/2 c
  • chili powder
    1 tbsp
  • flour or corn tortillas
    12-16
  • garlic (minced)
    3 cloves
  • green bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips)
    1 large
  • ground black pepper
    2 tsp
  • ground cumin seed
    2 tsp
  • guacamole
  • light brown sugar
    4 tbsp
  • lime juice
    1/2 c
  • onion (cut into 1/2-inch slices)
    1
  • pico de gallo
  • red bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips)
    1 large
  • reserved marinade
    1/2 c
  • salsa
  • shredded cheese
  • sour cream
  • soy sauce
    1/2 c
  • yellow bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips)
    1 large

🍳 Cookware

  • baking steel
  • baking stone
  • rimmed baking sheet
  1. 1
    Combine soy sauce , lime juice , canola oil , light brown sugar , ground cumin seed , ground black pepper , chili powder , and garlic (minced) in a medium bowl and whisk to combine.
    soy sauce: 1/2 c, lime juice: 1/2 c, canola oil: 1/2 c, light brown sugar: 4 tbsp, ground cumin seed: 2 tsp, ground black pepper: 2 tsp, chili powder: 1 tbsp, garlic (minced): 3 cloves
  2. 2
    Transfer reserved marinade to a separate vessel and set aside.
    reserved marinade: 1/2 c
  3. 3
    Place boneless skinless chicken thighs in a gallon-sized zipper-lock bag and add the remaining marinade.
    boneless skinless chicken thighs: 2 lbs
  4. 4
    Seal bag, squeezing out as much air as possible.
  5. 5
    Massage bag until meat is fully coated in marinade.
  6. 6
    Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.
  7. 7
    Preheat broiler and position over rack to highest position.
  8. 8
    If you have a baking steel or baking stone , set it on the top rack and allow to preheat.
  9. 9
    If using a baking steel/stone, set a rimmed baking sheet on it to preheat as well.
  10. 10
    Otherwise leave baking sheet at room temperature.
  11. 11
    Remove chicken from marinade and blot dry with paper towels.
  12. 12
    Arrange chicken in an even layer on the rimmed baking sheet.
  13. 13
    Broil, without flipping, until chicken is well browned on top side, about ⏱️ 5 minutes .
  14. 14
    Broiler strength and oven designs vary greatly, so cooking times will vary as well; keep a close watch.
  15. 15
    If your broiler heats unevenly, you may need to move the sheet tray around for more even browning.
  16. 16
    Flip chicken and broil until second side is also browned, about ⏱️ 4 minutes .
  17. 17
    Chicken cooked with the help of a baking steel/stone will already have browned on the bottom, so you can flip it and continue cooking to ensure it's fully cooked through.
  18. 18
    Remove from oven and transfer chicken to a platter to rest.
  19. 19
    Switch oven from broil mode to 450°F (230°C).
  20. 20
    Add red bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips) , yellow bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips) , and green bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips) , as well as onion (cut into 1/2-inch slices) to baking sheet.
    red bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips): 1 large, yellow bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips): 1 large, green bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips): 1 large, onion (cut into 1/2-inch slices): 1
  21. 21
    Pour reserved marinade all over and toss until evenly coated.
  22. 22
    Using a wooden spoon, scrape up any browned bits on the baking sheet.
  23. 23
    Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge.
  24. 24
    Cook, stirring occasionally, until vegetables are tender and browned in spots, about ⏱️ 25 minutes .
  25. 25
    If your oven heats from the top, you will want to cook the vegetables on a middle rack to avoid excessive scorching and burning.
  26. 26
    If you're using a baking steel/stone, you can cook the vegetables on it, but keep a closer eye since they run the risk of scorching on the bottom.
  27. 27
    If this begins to happen, move the sheet pan to another rack.
  28. 28
    Slice chicken into thin strips, then add back to sheet pan with any juices.
  29. 29
    Return to oven to warm through.
  30. 30
    Serve immediately with flour or corn tortillas , guacamole , pico de gallo , sour cream , shredded cheese , and salsa as desired.
    flour or corn tortillas: 12-16, guacamole, pico de gallo, sour cream, shredded cheese, salsa