Grilled Chicken Fajitas
35 min
|
easy
|
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 15 min | 35 min |
Introduction
These grilled chicken fajitas are smoky, zesty, and packed with tender strips of marinated chicken and colorful bell peppers.
They are perfect for an easy weeknight dinner, a summer cookout, or a fun build-your-own taco night with friends.
Everything grills up quickly, so you get that great charred flavor without a lot of fuss or cleanup.
Ingredients (4 servings)
Ingredients for the Chicken Marinade:
Ingredients for the Vegetables:
Ingredients for Serving:
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How to Make Grilled Chicken Fajitas
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Marinate the chicken
In a large bowl, combine olive oil, lime juice, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper.
Add the sliced chicken and toss until every piece is well coated with the marinade.
Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
-
Season the vegetables
Place the sliced red, yellow, and green bell peppers in a medium bowl.
Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder.
Toss until the peppers are evenly coated and glossy.
-
Preheat the grill
Preheat a gas or charcoal grill to medium-high heat, about 400°F.
Lightly oil the grill grates to help prevent sticking.
-
Grill the chicken
Remove the chicken from the marinade, letting excess drip off so it does not flare on the grill.
Grill the chicken strips for 3 to 4 minutes per side, until lightly charred and cooked through.
Check that the thickest pieces reach an internal temperature of 165°F.
-
Grill the vegetables
Place the seasoned peppers in a grill basket or on a large piece of heavy-duty foil.
Grill for 6 to 8 minutes, stirring occasionally, until tender and lightly charred at the edges.
-
Warm the tortillas
Wrap the tortillas in foil and place on the upper rack of the grill for 2 to 3 minutes.
Alternatively, warm them in a dry skillet over medium heat until soft and pliable.
-
Assemble and serve
Fill warm tortillas with grilled chicken and peppers, then top with sour cream, cilantro, and a squeeze of lime.
Serve immediately so everything stays hot and the tortillas remain soft.
Substitutions
- Chicken breasts -> boneless skinless chicken thighs
- Boneless skinless thighs stay juicier on the grill and handle a bit of overcooking without drying out. They bring a richer, slightly more savory flavor that still works beautifully with the lime and spices.
- Flour tortillas -> corn tortillas
- Corn tortillas add a toasty, slightly sweet flavor and make the fajitas naturally gluten-free. Warm them gently so they stay flexible and do not crack when folded.
- Sour cream -> plain Greek yogurt
- Plain Greek yogurt gives the same cool creaminess with extra protein and a bit more tang. Use whole-milk yogurt for the best texture and body.
Tips
- Slice chicken evenly
- Cut the chicken into uniform thin strips so they cook at the same speed and stay tender.
- Avoid over-marinating
- Keep the marinating time under 2 hours so the lime does not make the chicken mushy.
- Use a hot, clean grill
- Preheat well and scrub the grates so you get nice grill marks and minimal sticking.
- Let the chicken rest
- Rest the grilled chicken for 5 minutes before serving so the juices redistribute and the meat stays moist.
- Prep toppings ahead
- Chop cilantro, slice limes, and set out toppings before grilling so you can serve everything hot from the grill.
Nutrition Facts *
| Energy | 590 | kcal |
|---|---|---|
| Protein | 44 | g |
| Total Fat | 24 | g |
| Carbohydrates | 52 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the grilled chicken from drying out?
- Start with even strips and grill over medium-high heat instead of very high heat. Pull the chicken off the grill as soon as it reaches 165°F, then let it rest before serving.
- Can I cook these fajitas without an outdoor grill?
- Yes, a stovetop grill pan or large cast-iron skillet works very well. Cook the chicken and peppers over medium-high heat in batches so they sear instead of steaming.
- Can I marinate the chicken overnight?
- I do not recommend marinating this particular recipe overnight because the lime can break down the texture. If you need to prep ahead, mix the marinade and chicken in the morning for the evening.
- How spicy are these fajitas, and how can I adjust the heat?
- These fajitas are mild, since they use only a small amount of chili powder. For more heat, add cayenne or extra chili powder; for less, simply reduce or skip the chili powder.
- Can I make this recipe ahead for meal prep?
- Yes, you can cook the chicken and peppers, then refrigerate them in separate airtight containers for up to four days. Reheat gently in a skillet so the chicken stays juicy and the peppers do not overcook.
Serving Suggestions
This grilled chicken fajita spread makes a fun centerpiece for taco night or a casual backyard get-together.
Offer extras like pickled jalapenos, shredded cheese, or grilled corn for more color, crunch, and smoky flavor.
Serve with a simple side of black beans or cilantro-lime rice to round out the meal.
Reviews
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Stephanie Hoffman, Barrie, Canada: Turned out amazing for date night, the limey smoky chicken was so juicy and the peppers had perfect char, we’ll be making these again! 😋🔥
: Happy these fajitas made a great date-night dinner, Stephanie! 😋🔥 That lime, cumin, and smoked paprika combo really shines with a good char.
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