Save This
Grilled chicken fajitas make any weeknight feel festive with juicy marinated chicken, sweet and smoky peppers, and warm tortillas all coming together over the grill. I love how this recipe brings everyone to the table with color and flavor and allows plenty of room for topping fun.
The first time I tried grilling all the vegetables alongside the marinated chicken I was amazed how much more flavor everything picked up. Now my family asks for this whenever we have company and it always gets rave reviews.
Ingredients
- Olive oil: helps the marinade stick and keeps the chicken moist on the grill
- Limes juiced: brings acidity and brightness to the marinade fresh limes deliver the best flavor
- Fajita seasoning: gives that classic Tex Mex taste homemade or store bought both work but choose one with smoked paprika and cumin
- Boneless skinless chicken breasts: about half an inch thick so they cook evenly and stay juicy
- Red yellow and green bell peppers: add crunch sweetness and lots of color aim for firm and glossy peppers
- Large onion: quartered for perfect grill marks yellow or sweet onion works best for a mellow bite
- Flour tortillas: low carb or regular go with soft and pliable ones so they fold easily around the fillings
Step-by-Step Instructions
- Prepare the Marinade:
- Combine olive oil lime juice and fajita seasoning in a mixing bowl. Whisk until smooth and pour into a large zip top bag.
- Marinate the Chicken:
- Add the chicken breasts to the bag with marinade seal it tightly and refrigerate for at least twenty minutes or up to one hour for maximum flavor.
- Prep the Vegetables:
- While the chicken marinates slice the peppers in half and remove stems seeds and membranes. Cut the onion into quarters to create large grillable pieces.
- Preheat and Prep the Grill:
- Heat your outdoor grill to medium. Give the grates a good clean and brush lightly with oil to prevent sticking.
- Grill Chicken and Veggies:
- Shake off extra marinade from the chicken. Place chicken peppers and onions directly on the grill. Cook turning every few minutes until the chicken is cooked through and vegetables are charred and tender. Aim for about fifteen to twenty minutes and check the chicken reaches one sixty five degrees inside.
- Rest and Warm Tortillas:
- Set the cooked chicken and veggies aside to rest for five minutes. Place tortillas on the grill for about a minute per side to get them warm and just a bit smoky.
- Slice and Serve:
- Cut chicken peppers and onions into thin strips. Serve everything together for easy fajita assembly at the table.
Save This
Bell peppers are my favorite part of this dish. I still remember grilling them for the very first time on a summer evening and loving how their edges caramelized and turned almost candy sweet. Now I always throw a few extras on the grill for snacking.
Storage Tips
Leftover fajita filling keeps in an airtight container in the fridge for up to three days. Make sure everything is fully cooled before sealing to protect those crunchy veggies. I like wrapping tortillas separately so they do not get soggy from the fillings. For quick lunches I reheat the chicken and veggies in a nonstick skillet for just a few minutes to keep texture and flavor.
Ingredient Substitutions
Boneless skinless chicken thighs can be swapped in for juicier results especially if you like a richer flavor. For an extra smoky taste add a pinch of chipotle powder to the marinade. Red onion can sub for yellow for a sharper bite. Gluten free tortillas or corn tortillas are an easy swap if you need a gluten free meal.
Serving Suggestions
Lay everything out buffet style with small bowls of guacamole salsa sour cream or shredded cheese. I like serving these with a side of black beans or cilantro rice. If you want a lighter meal skip the tortilla and enjoy the grilled chicken and veggies in a big salad with fresh greens.
Cultural Context
Chicken fajitas have their roots in Tex Mex cuisine. The word fajita refers to the little strips or belts of grilled meat often cooked over an open flame and shared at festive gatherings. This grilled version keeps that spirit alive and brings everyone together to eat with their hands and savor smoky summer flavors.
Common Queries
- → How do I marinate the chicken for maximum flavor?
Combine olive oil, fresh lime juice, and fajita seasoning, then coat the chicken and marinate for at least 20 minutes in the refrigerator.
- → What is the best way to grill the vegetables?
Grill the sliced peppers and onions alongside the chicken over medium heat, turning occasionally until they are tender and lightly charred.
- → How can I tell the chicken is cooked through?
Check that the internal temperature of the thickest part of the chicken reaches 165°F. The juices should run clear, and the meat should no longer be pink inside.
- → What toppings work well with this dish?
Try adding sliced avocado, fresh cilantro, sour cream, salsa, or a squeeze of extra lime for added brightness and texture.
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas are a great alternative and add their own unique flavor to the dish. Warm them gently before serving.