Paco’s Shiner Thigh Fajitas

Forget everything you know about dry, bland chicken fajitas. This recipe is built on the foundation of Texas tradition and "Scratch Kitchen" quality. We start with a 12-hour overnight soak in Shiner Bock, using the malt and carbonation of the legendary dark lager to tenderize boneless chicken thighs to perfection. By utilizing the high-velocity heat of the air fryer in smaller batches, we achieve a "plancha-style" char on the white onions and bell peppers that mimics a screaming-hot cast-iron skillet. The result is a juicy, smoky, and deeply flavorful Tex-Mex feast that satisfies the appetites of a busy household. Finished with a zesty, hand-whisked lime crema, these fajitas aren't just a meal—they’re the new Tuesday tradition for the family.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl or gallon-sized freezer bags, combine the sliced chicken thighs, Shiner Bock, lime juice, oil, and garlic. Seal and refrigerate for 8–12 hours.

Step 2

Drain: Pour the chicken into a colander and drain the marinade thoroughly. Pat the meat lightly with paper towels.

Step 3

Toss: In a large mixing bowl, combine the drained chicken, peppers, and white onions. Drizzle with a splash of oil and toss with the Dry Rub until everything is evenly coated.

Step 4

Set Temp: 380°F.

Step 5

Batch Cook: Divide the mixture into 3 batches. Fill the basket no more than half full to ensure the air can circulate.

Step 6

Timing: Cook each batch for 12–15 minutes, shaking the basket vigorously every 5 minutes.

Step 7

The Finish: Squeeze a fresh lime wedge over each batch as it comes out of the fryer.

Step 8

While the batches are running, whisk the Spicy Crema ingredients together.

Step 9

Warm the tortillas in a stack wrapped in foil (in the oven) or for 30 seconds per side in a dry skillet.

Step 10

Pile the charred chicken and veggies high on a platter. Serve family-style with the crema and warm tortillas.