Our quick and easy Grilled Chicken Fajitas are packed with flavor and perfect for a summer cookout! Made with tender chicken, fresh bell peppers, and a homemade fajita seasoning that is all piled on to your favorite tortilla. The whole family is going to love this easy weeknight dinner!
For years we have been making our favorite chicken fajitas on the stovetop in our trusty cast iron skillet and our slow cooker chicken fajitas for an even easier dinner. But this recipe for chicken fajitas on the grill but be our favorite way to cook them yet! So, on this Cinco de Mayo we highly recommend you stay in and make some homemade fajitas instead of going out to your local Mexican restaurant. Just serve them up with our mango margarita recipe and, trust us, that you won’t regret it!
Looking for another way to enjoy the best chicken fajitas? You have to try a Chicken Fajita Bowl!
What You Will Need
- chicken breasts – we cut boneless skinless chicken breasts into chicken tenders, but you could also use chicken thighs.
- chili powder, kosher salt, paprika, onion powder, garlic powder, cayenne pepper, cumin, dried oregano, & black pepper – a combination of spices that bring all the best flavor to the grilled chicken breast.
- lime juice – a little bit of acidity to really lighten and brighten all the best flavors.
- olive oil – the base used to bring all the flavors together and marinate chicken before grilling.
- bell peppers – a traditional fajita ingredient, we used red bell peppers, green bell peppers, and an orange bell pepper.
- red onion & yellow onion – this combination of onions brings a great depth of flavor.
- garlic – everything is always better with a little garlic in the mix!
- fajita seasoning – we love using our homemade fajitas seasoning, but feel free to pick-up a store-bought version at your local grocery store.
- tortillas – any variety of tortilla will work, gluten-free, corn tortillas, or flour tortillas.
How To Make Grilled Chicken Fajitas
The first steps to making this easy recipe are to prep all of the chicken and veggies. Then gather the rest of the fajita ingredients.
Now whisk together the chicken seasoning with the olive oil, lime juice, and cilantro (if using). Pour the fajita marinade over the strips of chicken in a large bowl or plastic bag.
Give it a toss and then store in the fridge for at least 30 minutes.
While the chicken marinates, place the prepped veggies, onions, garlic, fajita seasoning, and olive oil in a medium bowl and toss to coat everything.
Now preheat the gas grill to a medium high heat. We highly recommend using a grill basket or grill pan to cook the fajita veggies and then place the seasoned chicken directly on the hot grill grates. Occasionally toss the veggies and let them cook for about 4-6 minutes cook time. Use tongs to flip the chicken and cook until they reach an internal temperature of 162 degrees F (use a meat thermometer).
Carefully remove everything from the grill and let rest for 5-10 minutes. Then serve with all your favorite toppings on a tortilla.
Best Ways To Serve Grilled Chicken Fajitas
There are so many different ways to enjoy this delicious dinner! We love to make a fajita bar with a variety of topping options for everyone to make their fajita any way they want to. Some of our favorite toppings are cilantro lime crema, fresh guacamole, sour cream, corn salsa, cotija cheese, cilantro, and lime wedges for a squeeze of lime juice.
Recipe FAQ
Simply move from one end of the chicken breast to the other and cut into 1/2 inch wide strips, moving against the grain. Continue this process until all of the chicken is cut into tenders.
We highly recommend that you cut the chicken into strips first and let them soak in the fajita marinade for at least 30 minutes or longer, if possible. This way you have more of the chicken surface coated in seasoning for the maximum amount of flavor! Then place everything on the grill.
Other Chicken Recipes You Might Like
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Grilled Chicken Fajitas Recipe + Marinade
- Prep Time: 20 minutes
- Marinate Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dinner/Entree
- Method: Grill
- Cuisine: American
Description
Learn how to make the BEST recipe for Grilled Chicken Fajitas! The perfect dinner idea for any summer night!
Ingredients
Grilled Fajita Chicken:
- 4 boneless, skinless chicken breasts, cut into chicken tenders
- 3 teaspoons chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika (smoked paprika, if you can find it)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder (smoked garlic powder, if you can find it)
- 1/8 teaspoon ground cayenne pepper
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground black pepper
- 1–2 tablespoons lime juice
- 3–4 tablespoons extra virgin olive oil
- (optional) 1-2 tablespoons fresh cilantro, chopped
Grilled Fajita Veggies:
- 3 bell peppers (red, green, orange), sliced
- 1/2 red onion, sliced
- 1/2 yellow onion, sliced
- 1 tablespoon garlic, minced
- 2 tablespoons fajita seasoning
- additional kosher salt and ground black pepper, to taste
- 1 tablespoon olive oil
Other Fajita Toppings and Serving Suggestions:
- tortillas of your choice, warmed
- cilantro lime sauce
- guacamole or avocado chunks
- corn salsa
- sour cream
- lime wedges
- cotija cheese, crumbled
- fresh cilantro leaves
Instructions
- Prepare Chicken: Season chicken lightly with salt and pepper – pressing the salt and pepper into the meat. Place chicken in a large reusable silicone bag or glass baking dish and set aside.
- Marinate Chicken: Add chili powder, kosher salt, paprika, onion powder, garlic powder, cayenne, oregano, pepper, lime juice, olive oil, and fresh cilantro (if using) to a small mixing bowl. Whisk until combined. Pour the marinade over the chicken, ensuring it is fully coated. Seal and place in the refrigerator for 30 minutes or more.
- Prepare Veggies: Place bell peppers, onions, garlic, fajita seasoning, and olive oil in a medium bowl. Toss to coat.
- Grill Chicken + Veggies: Ensure grill grates are clean and heat grill to medium-high heat. Place a grill pan on one side of the grill for the veggies (a piece of heavy duty aluminum foil works too). Place chicken directly on the grill grates (see notes) and cook 3-4 minutes per side or until they reach an internal temperature of 162 degrees F. (they will continue to cook while they rest and reach 165 degrees F.). Place veggies in the grill basket and let cook 4-6 minutes or until firm but tender; toss occasionally. Depending upon the size of your grill you may need to do the chicken in batches, which is fine.
- Rest Chicken: Remove chicken and veggies from grill and let chicken rest 5-10 minutes.
- Serve: Serve the chicken and veggies on warm tortillas with some cilantro lime sauce, corn salsa, and any other toppings you desire!
Notes
- Chicken directly on grill grates: we tested grilling the chicken both directly on the grill grates and on a grill pan – while it may be easier to cook them on a grill pan because you don’t have to worry about them falling through the grill grates, they tasted SO much better directly on the grill! Works either way, but that is our recommendation.
- Grill Pan vs. Foil: You will definitely need to use a grill pan for the veggies – if you don’t have one, use some heavy duty foil to create a homemade “basket” by folding up the sides a bit.
- Storage: place in an airtight container in the fridge for 3-4 days. We recommend storing the meat, veggies, sauce, salsa, etc., each in a separate container to make reheating easier the next day and to prevent sogginess.
- Next Level: we HAVE to give a shout out to this Cilantro Lime Sauce – it is just what you need to take this recipe to the next level. We use it on our Flank Steak Fajitas and everyone LOVES it!
- Nutrition Info: does not include the toppings and serving suggestions because that will be different for everyone.
Nutrition
- Serving Size: 6 oz
- Calories: 173
- Sugar: 3.6 g
- Sodium: 447.2 mg
- Fat: 9.1 g
- Carbohydrates: 8.9 g
- Protein: 14.2 g
- Cholesterol: 41.4 mg
Mark McGowan says
Great recipe! Had friends over for a late summer evening and this recipe is a full-on KEEPER! Have a lot of green, yellow and red bell peppers in my garden and this was the perfect use for them! So glad I have leftovers for lunch today!
Erin says
So glad you enjoyed this one, Mark (and love that you used peppers from your garden)! Thanks for coming back to leave a rating and review – I really appreciate it!