Ingredients

For the Fajita Marinade:

• 1/2 cup (120ml) soy sauce

• 1/2 cup (120ml) fresh lime juice, from 6 to 8 limes

• 1/2 cup (120ml) canola or other neutral oil

• 1/4 cup (55g) packed light brown sugar

• 2 teaspoons ground cumin seeds

• 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

For the Fajitas:

• 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

• 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

• 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

• 1 white or yellow onion, cut into 1/2-inch slices

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

• 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

Description

1. For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a separate vessel and set aside.

2. For the Chicken: Place chicken in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.

3. For the Fajitas: When ready to cook, preheat broiler and position over rack to highest position. If you have a baking steel or stone, set it on the top rack and allow to preheat. If using a baking steel/stone, set a rimmed baking sheet on it to preheat as well; otherwise leave baking sheet at room temperature.