Broil your way to better fajitas with this sheet-pan meal.
Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer 1/2 cup marinade to a separate vessel and set aside.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.
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. Remove chicken from marinade and blot dry with paper towels. Arrange chicken in an even layer on rimmed baking sheet. Broil, without flipping, until chicken is well browned on top side, about 5 minutes. Broiler strength and oven designs vary greatly, so cooking times will vary as well; keep a close watch. If your broiler heats unevenly, you may need to move the sheet tray around for more even browning. Flip chicken and broil until second side is also browned, about 4 minutes longer .
Switch oven from broil mode to 450°F . Add red, yellow, and green bell peppers as well as onions to baking sheet. Pour reserved 1/2 cup of marinade all over and toss until evenly coated; using a wooden spoon, scrape up any browned bits on the baking sheet. Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables are tender and browned in spots, about 25 minutes .
Slice chicken into thin strips, then add back to sheet pan with any juices. Return to oven to warm through.Special equipment
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