Oven Grilled Chicken Fajitas

If Tuesdays are for tacos, can Fridays be all about fajitas?

We loved hopping on our bikes and riding along the beltline to our favorite Mexican restaurant, Superica, when we lived in Atlanta. Superica had the best fajitas!

Whenever I am craving fajitas, I love to make these Oven Grilled Chicken Fajitas. They are so flavorful, tender, and moist. You’ll feel like you are eating at your favorite Mexican restaurant!

By placing a baking rack on a baking sheet and placing the meat on top, you get tender, juicy meat that seems like it has been grilled. I have used this technique to make chicken fajitas, carne asada, and burgers; use it whenever you want to grill meats or veggies in the oven.

Oven Grilled Chicken Fajitas 

• 60 grams (1/4 cup) avocado oil (or you can use melted butter)
• Juice of 3 limes
• 3 garlic cloves, minced
• 1 1/2 tsp sea salt
• 1 tsp chili powder (or, 1/4 tsp smoked chipotle powder)
• 1 tsp smoked paprika powder
• 1/2 tsp onion powder 
• 1/2 tsp garlic powder 
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes or cayenne pepper, optional
• 1 1/2 lbs. boneless, skinless chicken thighs 
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 red onion

Avocado Crema

• 2 medium avocados
• 115 grams (1/2 cup) full-fat coconut milk
• 1/4 cup cilantro, roughly chopped 
• Juice of 2 limes
• 2 cloves of garlic
• 1/2 tsp sea salt (or, more to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Directions:

1. Preheat the oven to 450F. Line a baking sheet with aluminum foil. Place a baking rack on the baking sheet. 
2. Mix the avocado oil, lime juice, minced garlic, and spices in a large bowl. 
3. Cut the chicken thighs, peppers, and onions into 1/2 inch strips. (I like to use kitchen shears to cut the chicken thighs into strips; I find it easier and quicker than cutting them with a knife. But, I like to cut the peppers and onions using a sharp, chef’s knife.)
4. Add the strips of chicken thighs, bell peppers, and onions to the bowl of marinade and toss with a pair of tongs or your hands. 
5. Put the chicken and veggies on the baking rack and spread them out in an even layer. Bake at 450F for 10 minutes. 
6. Take the fajitas out of the oven and toss them with a pair of tongs in order to brown both sides. 
7. Turn the oven up to broil and cook for an additional 5-10 minutes, until the chicken is ready and the veggies are browned. (The chicken is fully cooked when it reads an internal temperature of 165F.)
8. While the fajitas are cooking, make the avocado crema by putting all the ingredients in a high powered blender and blending until smooth. Thin with a little water as desired. 
9. Serve fajitas over a salad or on tortillas and top with avocado crema. 

I like Siete Grain-Free tortillas. Whole Foods brand also has a grain-free, almond flour tortilla.