What’s the best method for cooking chicken fajitas?
I decided to use Kenji’s marinade recipe on some chicken tenders I had on hand. I let them marinate overnight, and while I originally planned to go the “sheet pan” route, I’m wondering if cooking them in a cast iron skillet would be a better option.
Any thoughts? Thanks!
Cooking chicken fajitas on a cast iron skillet can definitely enhance the flavor and texture! The cast iron pan will give you a nice sear and help develop those delicious, caramelized bits that are characteristic of fajitas. Here’s a quick guide on how to go about it:
Preheat your skillet: Get your cast iron skillet really hot over medium-high heat. This will help with the searing process.
Oil the pan: Add a little oil to the pan (high smoke point oils like vegetable or canola work great).
Sear the chicken: Add your marinated chicken tenders to the hot skillet in a single layer. Cook them without moving them for about 3-4 minutes, until you get a nice sear, then flip and cook for another 3-4 minutes or until cooked through.
Remove and rest: Once done, remove the chicken and let it rest for a few minutes before slicing.
Cook the veggies: In the same skillet, add sliced bell peppers and onions. You can add a bit more oil if needed and sauté until they’re tender and slightly charred.
Combine everything: Add the sliced chicken back to the skillet to combine with the veggies, and let them sit together for a minute to meld the flavors.
Serve: Serve with warm tortillas and your favorite toppings!
This method allows for better control over cooking and gives that nice char that everyone loves in fajitas. Enjoy your meal!
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