Fajita Chicken Thighs

Fajita Chicken Thighs


This quick and fuss-free recipe is the perfect mid week treat. The Bacofoil® All Purpose Zipper® Bag provides a handy way to mix, marinate and chill the chicken so that you can enjoy all the flavour with half the fuss of chopping and frying. For the ultimate fajita flavour and juicy meat, marinate the chicken for several hours or overnight in the fridge. The secure zip closure will ensure that your chicken stays fresh and nothing leaks out. Serve with warm tortillas and fresh salsa for the ultimate Mexican experience that is guaranteed to please the whole family.

Makes: 4
Preparation Time: Approx. 15 minutes plus marinating
Cooking Time: Approx. 45 minutes
Nutrition: Gluten-Free
Cost per head: £1.83


  • Bacofoil® All Purpose Zipper® Bags (medium)
  • Bacofoil® The Non-Stick Kitchen Foil
  • 1 kg chicken thighs, or mix of thighs and drumsticks (skin-on and bone in)
  • 1 lime, squeezed
  • 1-2 tsp ground cumin
  • 1-2 tsp paprika
  • 1-2 tsp dried oregano
  • 1 tsp ground coriander
  • ½ tsp dried chilli flakes (optional)
  • 1 small red pepper, sliced
  • 1 small yellow pepper, sliced
  • 1 red onion, sliced


  • 3-4 tbsp frozen sweetcorn, defrosted
  • 2 large vine tomatoes, de-seeded and finely diced
  • 1 fresh red or green chilli, finely sliced
  • good pinch salt and pepper
  • 1 tsp olive oil
  • 1/2 lime, squeezed
  • 1 clove garlic, unpeeled and smashed
  • few sprigs chopped coriander, chopped
  • 1 spring onion, finely sliced


  1. Place the chicken into a medium Bacofoil® All Purpose Zipper® Bag and squeeze over the lime. Add the ground spices, zip the bag closed to seal and give it a good shake until the pieces are all evenly coated. Leave in the fridge to marinate for several hours
  2. When you’re ready to cook, preheat the oven to 170ºC fan/190ºC/Gas 5. Line a large shallow baking tray with Bacofoil® The Non-Stick Kitchen Foil (this ensures that the chicken won’t stick). Arrange the chicken on the tray and add the sliced peppers and onion. Cook in the oven for 20 minutes then turn and cook for a further 15-25 minutes (depending on the size of the chicken pieces) until the skin is crispy and the meat is cooked all the way through
  3. Meanwhile make the salsa. Place all the salsa ingredients into a medium sized bowl and mix well. Chill in the fridge until required. Remove the garlic clove before serving
  4. When the chicken is ready, serve with rice of your choice, the salsa and extra lime wedges on the side

Tip: Shred the meat from the bones then use in wraps as an alternative




Prep Time

15 mins plus marinating

Cook Time

45 mins