Nutritional values are estimates per serving
Properly charred, deeply seasoned and served sizzling. This is not a packet seasoning job — a proper chipotle and citrus marinade, cast iron heat and a chipotle crema that makes everything better. The kind of fajitas that make people stop talking.
A note from us
Chicken thighs are the right choice here — they stay juicy under the high heat and have more flavour than breast. The Dijon mustard in the marinade might seem odd but it binds everything together and stops it sliding off the chicken during cooking — a small addition that makes a real difference.
What you need 🛒
Marinating overnight makes a significant difference to the depth of flavour — the citrus and chipotle penetrate the chicken much more deeply. If you only have 30 minutes it will still be good but overnight is when it becomes great.
How to make it 👨🍳
Make the marinade: mix the lime juice, orange juice, chipotle in adobo, ancho chilli powder, smoked paprika, cumin, oregano, minced garlic, Dijon mustard, olive oil and salt together until combined. The Dijon mustard helps bind the marinade and stops it sliding off the chicken.
Reserve 3 tablespoons of the marinade in a separate bowl for the vegetables — this ensures they get the same flavour as the chicken.
Add the sliced chicken to the remaining marinade and toss until every piece is well coated. Cover and refrigerate for at least 2 hours — overnight gives the best result.
Make the chipotle crema: mix the soured cream, chipotle in adobo and lime juice together until smooth. Taste and adjust — more chipotle for heat, more lime for brightness. Refrigerate until needed.
When ready to cook take the chicken out of the fridge 15 minutes before cooking to come up to room temperature.
Heat a large cast iron skillet over the highest heat possible until smoking. This intense heat is what gives fajitas their characteristic char — do not use a non-stick pan.
Cook the chicken in batches — do not overcrowd the pan or it will steam instead of char. Cook for 3-4 minutes each side until deeply golden with visible char marks. Set aside to rest for 5 minutes then slice into strips.
In the same hot pan add the peppers and onions with the reserved marinade. Cook over high heat for 5-6 minutes tossing occasionally until softened and charred at the edges.
Warm the tortillas in a dry pan for 30 seconds each side until soft and slightly charred.
Serve the chicken and vegetables sizzling straight from the pan with the warm tortillas, chipotle crema, fresh coriander and lime wedges alongside. Build your own at the table.
