This is a crowd-pleasing, slightly healthier alternative to pan-friend fajitas. The soy sauce is what really makes the marinade pop. Adapted from Serious Eats.

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 large red bell pepper, seeded and cut into 1/2″ strips
• 1 large yellow bell pepper, seeded and cut into 1/2″ strips
• 1 large green bell pepper, seeded and cut into 1/2″ strips
• 1 white or yellow onion, cut into 1/2″ slices
• 1/2 c soy sauce
• 1/2 c fresh lime juice (6–8 limes)
• 1/2 c canola or other neutral oil
• 1/4 c packed light brown sugar
• 1 T chili powder
• 3 medium garlic cloves, finely minced
• 2 t ground cumin
• 2 t freshly ground black pepper
• Tortillas, guacamole, pico de gallo, sour cream, shredded cheese, and salsa, to serve

Instructions

1. Whisk together soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl.
2. Transfer 1/2 c of the marinade to a separate container and set aside.
3. Place chicken in a gallon zip-lock bag and add the remaining marinade. Seal the bag, squeezing out as much air as possible, and massage until the chicken is fully coated.
4. Lay flat in the refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.
5. When ready to cook, preheat broiler and position rack at the highest position. If using a baking steel or stone, place it on the top rack to preheat, and set the rimmed baking sheet on top of it to preheat as well.
6. Remove chicken from marinade and blot dry with paper towels.
7. Arrange chicken in an even layer on a rimmed baking sheet. Broil without flipping until well browned on top, about 5 minutes.
8. Flip chicken and broil until the second side is browned, about 4 more minutes. Then transfer chicken to a platter to rest.
9. Switch oven to 450°F (230°C).
10. Add bell peppers and onion to the baking sheet and pour reserved 1/2 c marinade over top. Toss to coat, scraping up any browned bits from the baking sheet.
11. Arrange vegetables in an even layer and cook, stirring occasionally, until tender and browned in spots, about 25 minutes.
12. Slice chicken into thin strips and add back to the baking sheet with any juices. Return to oven to warm through.
13. Serve with hot tortillas and condiments.