Easy✓ Fast✓ Low Mess✓ Chicken Fajitas | WEEKNIGHTING

[@BrianLagerstrom]

Thanks to Curiosity Stream for sponsoring today’s video. Go to bit.ly/thld_cs_brianlagerstrom and use code BRIANLAGERSTROM to save 25% off.

[@petervansan1054]

was 'erplace' intended? I am dying to know!

[@BrianLagerstrom]

@@petervansan1054 nope. just forgot to remove that title and didn't catch it before posting 🤦🏻‍♂🤦🏻‍♂🤦🏻‍♂

[@lonestarr1490]

@@BrianLagerstrom And was the typo in the video intended? "WEEKNIGHITNG"? 0:17

[@chillfailure]

brian, they fucking devour u down here 😂

[@petervansan1054]

@@BrianLagerstrom lol it's good to see something from behind the scenes

[@andremamola810]

You should Erplace that wobbly board

[@BrianLagerstrom]

yeah, I need to

[@clemensrosenthal8683]

Ask your local carpenter to plane it. Dont need to buy new every time 😊

[@satyr1349]

Cheapest option is to place a dishcloth underneath.

[@mubarezahmad8662]

​@Brian Lagerstrom where do you get these big boards from?

[@der_noa]

@Brian Lagerstrom just put a towel, some paper tissues or whatever under one side of the board, that'll temporarily eliminate any and all wobble!

[@24kachina]

HEY BRI AND ALL LAGERSTROM FOLLOWERS - this is the single best "weeknighting" recipe I have tried. I am a good cook myself and don't normally follow recipes, but I followed this one to the letter because Brian is Brian. FANTASTIC. I ran to the store yesterday morning after seeing the video and got the ingredients, poblanos being key, and prepped the vegies and chicken and left to sit in big bowl. Come evening when my high school senior son and his buddies were coming over to the watch the Lakers game I arranged it all on a sheet tray and baked / broiled. Made some simple Mexican rice and a lime Valentina crema drizzle sauce. I lack personal experience to attest to how good it was only because my son and his friends ate it ALL and left none for me, though I did snag some charred poblanos. Do not skip the last minute broiling - that char makes it all. So easy, so simple, so damn good on ya Brian. Muchas gracias.

[@vel719]

Not any video in particular but this channel as a whole has started completely changing my attitude to and relationship with cooking. Thank you so much for these straight forward, no bs, easy to follow, well balanced and reasonably quick to make recipes!

[@NomenNescio99]

I'm so happy that you keep your mistakes in the video, it makes me so much more confident when I see a pro do the same kind of sloppy mistakes as I frequently do, thank you!

[@legendarygary2744]

Hey, Bri, I got a special request for you. I’m a single guy and often halve or even quarter recipes so that I can actually get through the leftovers before everything goes bad. However, a lot of times flavors can get a little off because making smaller portions isn’t always as simple as dividing the ingredients in half. Could you do a rundown of what ingredients often need more/less when reducing a recipe?

[@johncspine2787]

There’s really not enough “margin of error,” in recipes that aren’t baking delicate stuff, just proportion things down equally and you should be fine. I’m single too, but, strangely I don’t seem to have any difficulty polishing off an entire recipe of this (with some extra noodles and veg and beef in there too!) in less than three days! Ok, to be honest..I pork out and eat it all in two!

[@johncspine2787]

Whoops..sorry, I’m still completely mentally stuck on the Jap Chae recipe he posted before..lol..I’ve already made two huge batches of it in just the last four days!

[@legendarygary2744]

@@johncspine2787 Thanks for the advice. I forget how much of a difference there is between cooking and baking when it comes to things like that.

[@juliusebola9712]

I'm single dude as well and I've solved this issue by buying a vaccum sealer and a deep freezer. Meal prep is the way to go

[@SalVitroNY]

I’m a single guy too but I eats more than a depressed married man 😂 but really his recipes are by no means unrealistic for me to consume without much effort

[@lailakuziez7782]

Un-be-lievable. Made these after trying numerous fajita recipes and they were unreal. Gave the recipe to family members of the other side of the Atlantic and they raved about it too. Thank you Brian for a chicken oil splatter free, truly delicious fajita recipe!!

[@aaronbailey23]

Friendly tip: Use the cilantro stems in the sauce and the leaves for garnish. The stems have just as much flavor 😉. Just made this recipe tonight and it was an absolute hit! Thank you!

[@tommyallen5761]

Is there a difference in the water content of the cilantrontro stems vs leaves?

[@mattgreen753]

This looks like a good option for meal prep too. I'll have to try this out.

[@thepunksandwich8888]

This was a HUGE hit tonight. Thanks for always keeping my fiancee fed! :)

[@BreannaBetweenBooks]

My husband and I have been trying your recipes a ton recently (about 1 a week) and this was his favorite so far. We love the weeknighting series because it's the perfect thing to gravitate towards between work & gym. Thank you for all the effort you put into your videos, your fan base really appreciates it.

[@whychooseaname]

So glad you’re still doing the weeknighting series, these recipes are always bangers 🤘

[@MarieAchee]

Yay! Another weeknighting! I made decent fajitas last night, but I'm ready for this 2.0 version tonight :).

[@BrianLagerstrom]

Give it a try let me know how it goes

[@MarieAchee]

@@BrianLagerstrom The poblanos and the cilantro jalapeno crema were revelations. 2.0 is now the golden standard.

[@johncspine2787]

I’ve been making your Jap Chae nonstop..it’s fabulous! My neighbor thinks so too..I grew up in Texas and have lots of fajita experience..only improvement that immediately comes to mind is a nice squeeze of fresh lime juice to the pan after cooking, and to the filled tortillas too..yum!

[@BrianLagerstrom]

Oh nice! Thanks for trying

[@johncspine2787]

@@BrianLagerstrom I also did the trick (Jap Chae again) when I stir fried the meat and mushrooms of giving it a few passes with the kitchen torch on “Flame-O” to give the beef a little crisp, and I also did the egg whites separately as well, makes a nice double topping/garnish with the yolk, and you don’t have to either use it for something else or waste them..really, spot on recipe, I think you could sauté heavy duty cardboard strips in that sauce and it would be delicious..especially if you use a really great soy sauce, and maybe a bit extra vinegar..the vinegar is a perfect balance reminiscent of the 50/50 soy vinegar gyoza-type dipping sauce..keep up the awesome content!

[@fizzypop1858]

@@johncspine2787 said, "I think you could sauté heavy duty cardboard strips in that sauce and it would be delicious". This comment is gold! You've now tempted me to try heavy-duty cardboard. 🤣😝

[@johncspine2787]

@@fizzypop1858 you can always start with regular cardboard if you’re saving the heavy duty for a special recipe..

[@CollinHarvey]

The sheet pan technique is brilliant. I used it for chicken thighs a while back after seeing you demonstrate it in the past, and my mind is blown by how much easier it is!

[@austinsmith5159]

This recipe is perfect for me to make and stay low carb with some low carb tortillas. Thank you Bri for the amazing weeknight meal recipes. You’re really out here making cooking good food at home more accessible to time constrained home cooks like me.

[@dennarai]

WEEKNIGHITNG is my new favorite word.

[@rustincrawford3587]

This was a fantastic recipe. Super simple and fast for our weeknight meal tonight. Going into our favorites list.

[@JennieCannon-cz4dd]

My son shared this recipe and said we had to try it. We just made it for the second time this week! I love to cook and have never made the same recipe twice in one week before this! My husband said they’re the best fajitas ever. I appreciated the little messes, too. It’s an inevitable part of cooking! Thanks for this big hit!

[@Jerrywave_]

LETS GOOOOOO WEEKNIGHTING IS BACK!!! Work got real busy recently so I’m in need of more dinners that are doable during the week. Bless you Bri 🙌🏻

[@mdbbox5660]

I made these tonight and they were awesome, even without the crema and cheese. Also no poblano, no problemo, still lots of flavor. Great opportunity to blast this on a convection oven if you've got one. It'll save you 5 minutes of baking time to boot. Brian says you can only use chicken thighs, but you could probably do it with beef or even shrimp if you put them on the sheet pan later. Will make these again for sure.

[@MrJruhl1]

I'll have to try the crema! I usually add sour cream and a simple salsa (tomatillos, serrano peppers, lime, salt) but this looks great for a mid-week fix.

[@BrianLagerstrom]

I like a tomatillo salsa on this setup, but I didn't want to just open a jar of remade for the vid. Making your own in 25-30 is possible but unlikely for most home cooks. Thanks for watching!

[@richg0404]

My family and I will be the latest to give these chicken fajitas a big thumbs up. I've been doing the bulk of the cooking since I retired a few years ago and I'm always looking for flavorful and relatively easy recipes. Your videos have given me plenty of options Brian. Thank you

[@craigersanimation]

This is an absolute weeknight banger. That cilantro lime crema was amazing.

[@DTD963]

Okay, I've now made it and can report it's a banger. I had a lil too much liquid due to my small condo oven, but easy fix. The crema was excellent, i just added a kick of cayenne and smoked paprika. I also made a salsa to go with. Will be doing again. Thanks Bri-man. ❤

[@simonologue]

Thank you for this recipe. I just made it and it’s solved the issue ive had with doing it in a large pan on the gas hob. It was always too wet. This was quicker and easier! Made enough for leftovers that I have frozen and will reheat another day

[@cl5378]

This looks fabulous! Love the shortcut. My husband says he can’t handle peppers and onions unless they are spooked to mush. But I may have to try this for just me. Thanks Bri!!

[@martink9785]

Just in time! I was thinking about making fajitas soon, I’ll definitely try this method. Thanks 😊

[@BrianLagerstrom]

These are mucho easy. Best of luck with this recipe. Let me know how it goes!

[@aaronbrooks1048]

Very glad you brought the weeknighting back!

[@patriciasalem3606]

Weeknighting is why I'm here. Second that.

[@davidkropp1580]

Just made this for lunch, and it really filled my need for Mexican today! I looked at the version on your website and I want to say THANK YOU to Lorn for putting the Print and PDF buttons on there, so much easier to save this, it's a keeper for sure!

[@chelbel_]

Fajitas are already a staple in this household, but I'll definitely start making them Bri style!

[@Default78334]

The one thing that I'd add for international viewers is that "chili powder" in the US is a spice blend, it's not pure powdered chilis. I've seen too many Brits on the internet heading down to their local Indian grocery store for "chilli powder" to make an American recipe, and making something way too spicy.

[@BrianLagerstrom]

Good tip!

[@simonologue]

Thank you for this. I’m glad you posted this otherwise it would have been too spicy for me

[@zacmackey]

Bri- my wife and I don’t even LIKE fajitas, but we absolutely LOVED this. Either we haven’t given fajitas enough tries or you’re just that damn good at making great recipes!

[@jonathanspivey5842]

Just made these, and let me tell ya - you’ve figured out the homemade fajita seasoning I’ve been missing. Crushed it again, Bri Guy. Here comes 1 million!

[@RyanDudziak]

Made this last night, SO GOOD. Will definitely be entering into a bi-weekly rotation in my house. Your chicken thighs under the broiler technique has been a game changer for me. I use it all the time.

[@briannw1973]

Just wanted to say thank you. I enjoy your recipes and your style and I appreciate your commitment to publishing recipes that are weeknight friendly.

[@treyjohnson1277]

Made this for the fam a while back. It was a hit. Looking forward to making it again 🙌🏾

[@adamlradford]

Just cooked this and it was so flippin’ good!!! I was surprised how quickly it all cooks too. Thank you for this!

[@MichaelSciacca]

I just made these tonight...I'm from the southwest United States and these are some of the best fajitas I've ever had!!! Thank you for sharing this recipe with us.❤❤❤❤❤

[@jonathanmorris4618]

You sir are a scholar and a gentleman!! This recipe is fantastic, and using the oven and pre-heating with the pan is brilliant! Thanks for making phenomenal cooking attainable for us mere mortals!

[@kyodante]

Omgosh. Brian you read my mind. Was thinking about weeknight fajitas. You never let me down, you beautiful man you.

[@laurie9708]

I never use thighs, but I trust Bri ... made these tonight and they were epic! I don't think the sauce is necessary, and it's a layer of complexity for me -- just mixed some lime juice into sour cream. Such a fantastic meal -- thanks Bri! And Lorn too!

[@chrisdeangelis4616]

That lime creama is insane! Did with pork and it turned out great as well! So quick and easy 👍🏻

[@marcusmoore9043]

Another hit Brian. Thanks a million 🥂

[@dcmalmborg]

I laughed when I saw your 'Wobbly board' text during the video. I bought the same board based on watching your videos, and mine started wobbling in less than a month of using it. It turns out, after washing it, it needs to be left to dry in a vertical position rather than horizontal (which is how mine was left to dry). After letting it dry 'standing', the warping went away over a week or 2. Give that a try before you spend another $300 (or more) on a new block.

[@Stone8789]

This is a fantastic recipe, so much versatility! I love fajitas but hate how much active time it takes to do in a skillet, one sheet pan recipes rock!!

[@johncrone5465]

Incredible! I love fajitas, my family loves them, my neighbors love them cuz they smell them whenever I am making them. Gotta try these, they look a lot simpler and fewer ingredients. Another great video Bri. Keep making them, I will definitely keep watching them.

[@rachaelhoffman-dachelet2763]

Made this for dinner tonight and my husband immediately said we should put it in our regular repertoire. We were totally tired and brain dead after driving my elderly parents to see our son’s end of year college concert. I actually got these on the table in about 20 minutes because I reduced the quantity (and thus they were spread thinner) and when I went to stir them after 15 minutes of cook time they were done. I made a little tomato salad on the side, and we swapped in corn tortillas. So great. Way better than our sautéed version.

[@rachaelhoffman-dachelet2763]

Made them again, the full recipe this time since our son is home for the summer. Went exactly to recipe and were great. My son made a little tomatillo salsa, and we subbed in corn tortillas again (I have celiac,) and they were great!

[@bdallas6972]

Love the laugh when you spilled the sauce. Edibles help me laugh when I’m cooking

[@cara9648]

I made this tonight for mother's day and it is delicious! My mother loves it. 😊

[@skotski]

Tried this tonight (with a few variations due to limited ingredients) Excellent! I’m Gonna make these in the oven every time from now on.

[@danm2419]

Thanks, Bri! On the menu for next week. And I completely felt that spilled crema. I do that kind of thing all the time. Glad you could laugh at yourself. I usually swear... 🤣

[@DH-.]

you, chef john, adam Ragusea, middle eats, and others make realistic videos that are somewhat easy to follow... Thanks for giving my meal plans inspirations

[@samhill2655]

Just smashed these the other night, but was short a lime so I had to wait to make the crema. Just whipped it up. Took these to the next level. Perfect.

[@sjs9354]

I’ve made sheet pan fajitas for 3 decades. Always with chicken breast. I hate thighs. Seasoning and avocado oil. Oven 425 til chicken is around 160 on instant read thermometer. Then broil to brown at 165 degrees. Tender and juicy. I get fajitas at a particular restaurant and chicken is always cooked hard, chewy and dried out. Another restaurant serves browned tender chicken small slices. That’s my preference. Easy sauce: equal good quality salsa and sour cream. Return email notifications are not available at this time.

[@erinncoombe5039]

I just wanted to drop in and say I love your videos!! You always deliver your recipes really simply and have amazing tips to take home cooking from good to great!!

[@williamreinhard]

This may just be the best, easiest, recipe in the world. Where were you when I was in college? I would have lived off of this stuff. Please do more recipes like this!

[@rawseki]

Great video. Going to make some of these for my family. One suggestion I'd love to see implemented is having a list of ingredients on the screen. That way I can pause when I'm following along and add all the spices or whatever I need. Great content, keep it coming!

[@WiscoKnight0806]

Literally just finished cooking and eating this with my boyfriend, and my GOD was it good. Thank you for this awesome recipe, we'll definitely be making this over and over again!

[@BrianLagerstrom]

Thanks for the feedback! And for trying. Stoked it hit.

[@SamisSweetLife]

I am so making this tonight. Looks amazing!

[@ghenettehouston5614]

This is really good! I’ve made this several times and it’s a hit with everyone I’ve served it to.

[@Bankzsyy]

Just got Curiosity - I am obsessed with this stuff. All that whilst watching a KZbin favourite? Thanks Brian!

[@spaceorbust]

made these tonight with a couple of adjustments for the heat (for kids). huge hit! served w homemade tortillas. i will add to the rotation! poblano was a great touch ❤

[@brittgraham1661]

Thank you for the recipe! I just added most of these ingredients to my grocery list. Looking forward to making this 😋

[@thomasgarbaty7374]

You can run your cutting board through a planner to level it out.

[@JustinThomas-hz6tz]

I love you, Ortega Taco Tuesday. Forever and ever, amen. But this is going in the rotation now. It’s insanely good and ridiculously easy. Thanks, Bri.

[@pdigi3179]

You’ve quickly became my go-to KZbinr for recipes. Plus your hair is dope lol

[@s.m.p.731]

Made these tonight and they came out incredible! A+ for a weeknight, and extra credit for posting this after Cinco de Mayo

[@tobiasactually]

I have just cooked and eaten this. Preparing them this way really makes life easier and they tasted absolutely fantastic. I have an electric grill and first baked them for 15 minutes on top and bottom heat at 260C. But that was probably a bit too little heat. Then another 10min with convection mode also 260C, then it looked more like yours. Then again 2x3min at 280C convection with broiling element. By the way, this was the first video of yours that I saw. Subscribed directly, of course. But afterwards I had the absolute urge to cook it myself. I'm quite an experienced amateur cook, I've already cooked several recipes from Tasting History (his cookbook should arrive at some point) and Glen and Friends. Both also recommended.

[@bradyvickers00]

Made these for dinner a couple nights ago. They were fire! The avocado lime crema is perfect. I made it again today for tacos. Great stuff as always Brian!

[@mstalcup]

Great as always! I encourage you to keep the cilantro stems in the sauce; they have a lot of flavor.

[@Dehsoo]

Tremendous recipe, transforms a "restaurant" sort of dish to something convenient and delicious at home (I've made it 5+ times since the video dropped) One modification I tried was stripping down the crema to sour cream/mayo/salt/lime juice+zest/water to thin since the main flavor I get from the full recipe is fresh lime (the fajitas already have garlic and chili flavor from the seasonings) and taking out the solids means you don't need to use a food processor

[@pdonery]

This has made it into the regular rotation! So fast, easy and delicious!! We call it “Brian’s fajitas”. Thank you and keep up the good work!

[@gilwaa]

Hey just in case you missed it, you spilled a little cream on your cutting board. Jokes aside, def going to try this recipe-thanks!

[@danielplusthrash]

Spicy avocado sauce is one of my all time favorite condiments. As good as it is on fajita tacos it's even better on breakfast tacos

[@danielpreilly77]

Totally making this tonight brah. Solid content from your kitchen pal, thanks for bringing us along

[@ericrogers3186]

Hey Bri! Glad to see the return of weeknighting! I find these recipes super useful, more so than typical youtube stuff. Keep up the sick work.

[@timaldridge4236]

Made these tonight - fantastic - will never go back to using a front pan

[@perrysouza87]

I literally made fajitas yesterday and would have benefited greatly from this technique. I will definitely try this approach in the future; looks great!

[@padders1068]

Hey Bri! Great recipe & low mess, unless you miss the squeezy bottle & throw peppers everywhere! 🙂😋❤

[@heathermccomb7289]

Another amazing recipe! Just made it for the first time. Incredible! Thank you 🙏

[@78LedHead]

Bro, these look amazing. You definitely did the right thing taking those to that charred level. This channel is simply amazing.

[@kaiwilliams141]

This was super easy and incredibly good. The broiler really does bring it all together

[@DylansDishes]

Your channel is a great example of how you don’t need a gimmick to be successful on here. 1 million subs is closing in!

[@a_l_e_k_sandra]

I am a proud member of the wobbly board club so no to replacement!

[@cole8670]

I have made a few of your recipes and have several on the list to make. Thank you so much for bringing amazing dishes with specific ingredient amounts!

[@cole8670]

By specific, I mean measured out by weight. A medium onion is a general instruction. You provide gram weights. This is exactly what I have been looking for!

[@wirts_other_leg]

I cooked this up last night and it turned out amazing! Thanks so much for sharing!

[@Frameshaft]

I just cooked this and it was incredible ! If I had to change one thing it would be the salt in the spice mix, I used feta and the combo made it a tad salty. I used Kashmiri chili powder as I never know if chili powder is the mexican mixed spices, paprika or actual chili powder. Trust the cooking times, I cooked mine 2x10 min before broil and veg did get a bit soft. Crema was outstanding!

[@kencult]

Weeknighting is THE BEST.

[@thatcandont]

Imagine growing up with food like this. New kids are so lucky

[@matthewlockhart6243]

Every time I make this I have you on my kitchen speaker, coaching me. HA. Pushing it to that perfect char is the key

[@sarahd5341]

Made these tonight. ⭐️⭐️⭐️⭐️⭐️ reviews from the whole fam!

[@PorcupineTreeEOJ]

I made this the other day and I gotta say this is a keeper for sure. I had a few avocados so I made an avocado lime crema for the sauce.

[@esrevinu.]

when I finally get around to a weekly rotation of any kind, this will be on it. For sure. Also great for prepping lunches and such.

[@heymikeriley]

Brian this is such a great series! I tried the steak fajitas and they were good, I struggled a bit to get them there. This was a lot easier. I totally see what you mean about the thighs being so resilient. I only ever cook chicken breast and I do a terrible job every time. I was stunned when the thighs were still juicy. Legit stunned. Any advice for learning how to season? I followed your recipe but find myself pretty inept at trying to figure out what spices something needs more or less of. This series is a lifesaver. I’ve never been into cooking. My wife likes cooking and is good at it. But with a 2 year old and another baby about to come, she just doesn’t have the time and energy and I’ve really wanted to find a few recipes to step it up, take pride in and help out. The way you present your recipes got me watching your channel and after a month I took the plunge. My wife loved it and even our toddler loved it. 🎉🎉🎉🎉🎉

[@AmberU]

This looks sooooooo easy its almost criminal this will be a literal meal prep activity !

[@brianchristian7293]

As a Texan, I approve. This looks far easier than grilling. This will go in the rotation.

[@nicolejohnson7897]

These look very good! My current fave way to make chicken fajitas is in the air fryer using chicken breast instead of thighs and only a couple teaspoons of oil. Heading into the summer, I want chicken fajitas but do not want to heat up the house with the oven. I never have good luck achieving the tender but not mushy veggies in a skillet or oven. 100% making that jalapeno lime crema to go with them next time!

[@skol-qg9bl]

There's my guy...welcome back weeknighting! Thank you sir.

[@donyode8302]

Looks nice and fast!! Just one thing, in Mexico we keep a cloth napking (sometimes we also add foil on top) to keep the tortillas warm in the platic warmers. Otherwise heat will leave too soon. Cheers