Grilled Chicken Fajitas
32 min
|
easy
|
low-fat
Recipe by Eunice
Introduction
Zesty, smoky grilled chicken fajitas that actually taste like something, thanks to a lime, garlic, cumin, and smoked paprika marinade that hits the hot grates and gives you juicy strips with a proper char.
Perfect for weeknights or backyard hangs, these sizzling peppers and tender chicken tuck into warm tortillas with sour cream, cilantro, and a squeeze of lime for a fast crowd-pleaser with bold flavor and no fuss.
Ingredients (4 servings)
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Ingredients for the Chicken Marinade:
- 1½ lb boneless, skinless chicken breast, sliced into strips boneless, skinless chicken breast 1.5 lb
- 2 Tbsp olive oil olive oil
- 2 Tbsp fresh lime juice, freshly squeezed lime 1 ct (for fresh lime juice)
- 1 tsp ground cumin ground cumin 0.08 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- ½ tsp chili powder chili powder 0.04 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
Ingredients for the Vegetables:
- 1 red bell pepper, sliced red bell pepper 1 ct
- 1 yellow bell pepper, sliced yellow bell pepper 1 ct
- 1 green bell pepper, sliced green bell pepper 1 ct
- 1 Tbsp olive oil olive oil
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp garlic powder garlic powder 0.05 oz
Ingredients for Serving:
- 4 large flour tortillas, warmed large flour tortillas 4 ct
- ½ cup sour cream sour cream 4 oz
- fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
- 1 lime, wedges lime 1 ct
How to Make Grilled Chicken Fajitas
-
Marinate the chicken
In a bowl, combine olive oil, lime juice, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper until smooth.
Add the chicken strips and toss to coat every surface evenly.
Marinate in the fridge for 30 minutes to 8 hours, or do a quick 15 minute counter marinade if you are sprinting to dinner.
-
Prep the peppers
Slice the red, yellow, and green bell peppers into 1/2 inch strips so they do not slip through the grates.
Toss with olive oil, salt, black pepper, and garlic powder until glossy and evenly seasoned.
-
Preheat and set up the grill
Heat your grill to medium high, about 425 to 450 F, and clean the grates well.
Oil the grates lightly and set a two zone fire so you have a hot side for searing and a cooler side for control.
-
Grill the peppers
Lay pepper strips perpendicular to the grates or use a grill basket so they do not fall through.
Grill 5 to 7 minutes, tossing once, until tender crisp with deep char marks, then move to the cooler side to keep warm.
-
Grill the chicken
Shake off excess marinade and pat the chicken lightly so it does not drip and flare.
Grill 5 to 7 minutes total, flipping once, until the strips are lightly charred and read 165 F in the thickest piece.
Move to the cool side and rest 3 minutes so the juices calm down.
-
Warm the tortillas
Warm tortillas on the grill for 15 to 30 seconds per side until pliable and lightly spotted, then stack and wrap in a clean towel to keep steamy.
-
Assemble and finish
Slice any thicker chicken pieces against the grain if needed and toss everything with a squeeze of fresh lime and a pinch of salt.
Load tortillas with chicken and peppers, add sour cream and cilantro, and serve with lime wedges for extra pop.
Substitutions
- Flour tortillas -> corn tortillas
- Corn tortillas keep things gluten free, bring a nutty sweetness, and char beautifully, giving each bite a little snap and smoke.
- Sour cream -> Greek yogurt or cashew crema
- Thick Greek yogurt adds tang and protein with a lighter feel, while a quick cashew crema gives a lush dairy free silkiness without losing that cooling counterpoint.
- Chicken breasts -> portobello mushrooms or shrimp
- Portobellos soak up the marinade and deliver meaty chew for a satisfying vegetarian fajita, while shrimp turn sweet and snappy in 2 to 3 minutes per side if you want a faster cook.
Tips
- Uniform strips mean even searing
- Cut chicken into consistent 1/2 inch wide strips so everything hits 165 F at the same time instead of overcooking the thinner pieces.
- Use the two zone safety net
- If flames kick up or pieces cook too fast, slide them to the cool side so you keep char without drying out the meat.
- Skewers or a basket keep you sane
- Thread chicken strips onto metal skewers or use a grill basket so you are not chasing runaway pieces through the grates.
- Pat off excess marinade
- A quick blot prevents flare ups and helps the surface sear instead of steam, which builds that smoky crust you want.
- Salt and lime at the finish
- A final pinch of salt and a fresh squeeze of lime wake up the spices and make the peppers taste sweeter and brighter.
- Warm tortillas are non negotiable
- Heat and steam them so they bend without cracking, then keep wrapped in a towel so every bite is soft and steamy.
Nutrition Facts *
| Energy | 696 | kcal |
|---|---|---|
| Protein | 57 | g |
| Total Fat | 27 | g |
| Carbohydrates | 60 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken turns out dry, what am I doing wrong?
- Either your grill is too hot or you are overcooking thin pieces, so aim for medium high, flip once, and pull at 165 F after resting 3 minutes.
- How do I stop the chicken from sticking to the grill?
- Start with clean oiled grates, pat off excess marinade, and do not move the chicken until it releases naturally after the first sear.
- Can I make this without a grill?
- Yes, use a ripping hot cast iron skillet to sear peppers and chicken in batches so you get color without steaming.
- Can I marinate overnight?
- Yes, up to 8 hours is great for flavor, but keep it refrigerated and pat dry before grilling to avoid flare ups.
- How do I dial the heat level up or down?
- For milder fajitas cut the chili powder to 1/4 teaspoon, and for more fire add a pinch of cayenne or a chopped jalapeno to the pepper mix.
- Can I use chicken thighs instead of breasts?
- Yes, boneless skinless thighs stay juicy and forgiving, and they usually need 1 to 2 extra minutes to reach 175 F for best tenderness.
Serving Suggestions
This begs for some quick pickled red onions and a few charred jalapeno rings to bring crunch, heat, and that tangy snap against the smoky chicken.
Pair with grilled corn dusted in cotija and a cold lager or a limey margarita, and if you want a sultry twist whisk chipotle in adobo into the sour cream for a smoky, creamy finish.
More pairings:
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