Sheet-Pan Chicken Fajitas

seriouseats.com

subheading: For the Fajita Marinade:

½ cup (120ml) soy sauce

½ cup (120ml) fresh lime juice, from 6 to 8 limes

½ cup (120ml) canola or other neutral oil

¼ cup (55g) packed light brown sugar

2 teaspoons ground cumin seed

2 teaspoons freshly ground black pepper

1 tablespoon chili powder (see note)

3 medium cloves garlic, finely minced (about 1 tablespoon)

2 pounds (900g) boneless, skinless chicken thighs

subheading: For the Fajitas:

1 large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips

1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips

1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips

1 white or yellow onion, cut into ½-inch slices

12 to 16 fresh flour or corn tortillas, hot (see note)

1 recipe guacamole, for serving, if desired

1 recipe pico de gallo, for serving, if desired

Sour cream, shredded cheese, and salsa, for serving, if desired

Directions at seriouseats.com

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