Description
Learn how to make the BEST recipe for Grilled Chicken Fajitas! The perfect dinner idea for any summer night!
Ingredients
Scale
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 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