Chipotle Chicken Fajitas Recipe

This smoky, charred Chipotle Chicken Fajitas Recipe is made with tender chicken thighs, chipotle peppers in adobo, and crisp bell peppers, and is ready in just 45 minutes. The hero moment happens when the marinated chicken hits the hot skillet, creating that signature caramelized crust without drying out the meat. I love making this at home because I can customize the spice level while getting that authentic restaurant flavor.

Better Than Takeaway

I used to think the distinct flavor of Chipotle chicken came from a complicated industrial process, but I learned it is actually just a specific blend of dried ancho chiles and adobo sauce. Making this at home taught me that high heat is non-negotiable; you need a screaming hot pan to get that blackened char while keeping the inside juicy. If you cook it on low heat, you just end up with boiled chicken.

The biggest surprise for me was the simple seasoning on the fajita veggies. I always assumed they were tossed in a complex spice blend, but the secret is actually just dried oregano and salt. This version allows you to prep a huge batch for a fraction of the price of a burrito bowl, and the leftovers honestly taste even better the next day.

Jump to Recipe

Chipotle Chicken Fajitas Recipe Ingredients

• For the Chicken:
• 2 lbs boneless skinless chicken thighs
• 3 tbsp chipotle peppers in adobo sauce, minced
• 1 tbsp ancho chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 cloves garlic, minced
• 2 tbsp vegetable oil (or rice bran oil)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp water (to thin the marinade)
• For the Fajita Veggies:
• 2 large bell peppers (one green, one red), sliced into strips
• 1 large red onion, sliced into strips
• 1 tbsp vegetable oil
• 1 tsp dried oregano
• 1/2 tsp salt

How To Make Chipotle Chicken Fajitas Recipe

1. Make the Marinade: In a small bowl, whisk together the minced chipotle peppers, ancho chili powder, cumin, dried oregano, minced garlic, vegetable oil, salt, black pepper, and water until smooth.
2. Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat every piece thoroughly. Let it sit for at least 30 minutes at room temperature, or up to 24 hours in the fridge for deeper flavor.
3. Sear the Chicken: Heat a large cast-iron skillet over medium-high heat. Once hot, add the chicken thighs (do not overcrowd the pan). Cook for 5-6 minutes per side until a dark char develops and the internal temperature reaches 165°F. Remove and let rest on a cutting board.
4. Char the Veggies: In the same hot skillet, add the sliced peppers and onions. Sprinkle with the dried oregano and salt. Sauté on high heat for 3-5 minutes, tossing occasionally, until the veggies are tender but still have a crisp bite and charred edges.
5. Slice and Serve: Slice the rested chicken into strips against the grain. Serve immediately with the charred veggies and warm tortillas.

Recipe Tips

• Use Chicken Thighs: Thigh meat has a higher fat content than breasts, which allows it to withstand the high heat required for charring without drying out.
• Don’t Overcrowd the Pan: If you put too much chicken in the skillet at once, the temperature drops and the meat steams instead of searing. Cook in two batches if necessary.
• The Veggie Secret: Do not use taco seasoning on the peppers and onions. The authentic Chipotle flavor comes strictly from dried oregano and salt.
• Rest the Meat: Letting the chicken rest for 5 minutes before slicing ensures the juices redistribute, keeping every bite tender.

What To Serve With Chipotle Chicken Fajitas

I highly recommend serving this with cilantro lime rice and black beans to mimic the full burrito bowl experience. A fresh corn salsa or a scoop of guacamole adds a necessary creamy, cooling element to balance the spicy adobo marinade.

How To Store

Store the cooked chicken and veggies in separate airtight containers in the refrigerator for up to 4 days. This recipe is excellent for meal prep; simply reheat in a skillet or microwave until warm. You can also freeze the cooked chicken for up to 3 months.

FAQs

• Can I use chicken breasts instead? Yes, but be careful not to overcook them. Pound the breasts to an even thickness before marinating to ensure they cook quickly and evenly.
• Is this recipe spicy? It has a medium kick due to the chipotle peppers. To make it milder, use less adobo sauce and scrape the seeds out of the chipotle peppers before mincing.
• Can I grill this instead? Absolutely. Grill the chicken thighs over medium-high heat for about 5 minutes per side for an even smokier flavor.

Nutrition

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 145mg
• Sodium: 850mg
• Total Carbohydrate: 12g
• Protein: 35g