Grilled Chicken Fajitas
These grilled chicken fajitas are loaded with juicy, smoky chicken, charred peppers and onions, and bold Tex-Mex flavor in every bite. Pile everything into warm tortillas and you’ve got an easy dinner that’s perfect for summer nights.
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A Note from Kim
A Summer Dinner on Repeat
Grilled chicken fajitas are a full team effort in our house, my husband takes charge at the grill while I’m inside caramelizing the peppers and onions and whipping up a batch of guacamole. Sometimes I also throw together cilantro lime rice to round out the meal.
We’re big fajita people, it’s almost always our order when we go out for Mexican food, so the bar was set pretty high. But these never disappoint. In fact, we’d argue they’re just as good, if not better, than anything we’ve had at a restaurant! If you’d rather skip the grill, my crockpot chicken fajitas are super easy and really delicious too.
With love (and lots of good eats), 
We’ve made these fajitas a few times lately and love them! I don’t always remember to marinate the chicken ahead of time, but even 30 minutes adds great flavor. This has become one of our favorite easy meals!
— Kate
Ingredients for Grilled Chicken Fajitas
This dish combines juicy chicken, smoky spices, and the natural sweetness of sautéed vegetables for a weeknight dinner everyone will love.
The full list of ingredients with measurements can be found in the recipe card below.
- Chicken tenderloins or chicken breasts: I prefer tenderloins because they cook quickly and stay juicy, but chicken breasts work great too. If using breasts, pound them to an even thickness for more even cooking.
- Avocado oil or olive oil: Used in both the marinade and for cooking the peppers and onions. Avocado oil is great for high-heat grilling, but olive oil works just as well.
- Fajita seasoning: A mix of garlic, lime zest, cumin, oregano, chili powder, smoked paprika, and salt create a flavorful marinade with smoky, zesty Tex-Mex flavor.
- Flour tortillas: Small flour tortillas are my favorite for fajitas because they’re soft and easy to fill. Warm them on the grill for extra flavor.
- Red onion and bell peppers: The classic fajita vegetable combination. I like using a mix of red, orange, or yellow peppers for the best flavor and color.
- Salt and sugar: The salt seasons the vegetables while the small amount of sugar helps them caramelize and develop rich flavor.
- Optional toppings: I like to set out sour cream, guacamole, salsa, shredded cheese, and fresh cilantro so everyone can build their fajitas exactly how they like them. And around here, guacamole is always a must!
Variations and Substitutions
- Protein options: Swap chicken for steak, shrimp, or even pork for a different take on fajitas.
- Low-carb option: Serve in lettuce wraps or over a fajita salad instead of tortillas.
- Veggie add-ins: Add mushrooms, zucchini, or sliced jalapeños for extra flavor and heat.
- Tortilla swap: Use corn tortillas instead of flour if preferred.
- Make it a bowl: Serve over rice, quinoa, or cauliflower rice for easy fajita bowls.
Kim’s Recipe Tips
- Use lime zest: I skip lime juice in the marinade because acidic ingredients can change the texture of boneless, skinless chicken breasts, making them tough or leathery. Lime zest adds plenty of bright citrus flavor without affecting the texture of the chicken.
- Marinating time: Even 30 minutes will add great flavor, I know because I sometimes forget to plan ahead! But if you have the time, a few hours of marinating will give the chicken even more flavor.
- Don’t overcook the chicken: Grill just until the chicken reaches an internal temperature of 162°F (it will continue to cook while resting and reach 165℉). Overcooking is the fastest way to dry it out. Depending on thickness, tenders may cook quicker than breasts.
- Let the chicken rest: A 5-minute rest after removing the chicken from the grill helps the juices redistribute so the chicken stays tender and flavorful.
- Warm the tortillas: I love warming tortillas on the grill for a little extra flavor, but you can also heat them in a dry skillet, wrap them in foil and warm them in the oven, or microwave them wrapped in a damp paper towel until soft and pliable.
- Cook the vegetables to your liking: Some people prefer crisp-tender peppers and onions, while others like them softer and more caramelized. Adjust the cooking time to suit your taste.
How to Make Chicken Fajitas on the Grill
For full printable instructions, reference the recipe card at the bottom of the post.
Step 1: Mix spices. Add oil, minced garlic, lime zest, cumin, oregano, chili powder, smoked paprika, and salt to a 1-gallon zip-top bag. Press and mix the ingredients together from the outside of the bag until the marinade is well combined.
Step 2: Marinate chicken. Add the chicken, remove any excess air, and seal the bag. Massage the marinade into the chicken until evenly coated, then refrigerate for at least 2 hours or up to 24 hours.
Step 3: Sauté fresh veggies. Just before heating the grill, prep the onions and peppers. Heat oil in a large skillet over medium-high heat, then toss in onions, peppers, salt, and sugar. Cook, stirring occasionally, until softened and lightly browned, about 8–10 minutes.
Step 4: Cook until caramelized. Add ¼ cup water and scrape up browned bits from the pan. Cook 3–4 minutes until evaporated and vegetables begin to brown again, then repeat with another ¼ cup water. Cook to desired texture, longer for soft, caramelized vegetables or shorter for crisp-tender.
Step 5: Grill chicken. While the onions and peppers are cooking, clean and preheat the grill to high heat. Lightly oil the grill grates. Grill the chicken with the lid closed for 2–3 minutes per side, or until cooked through. Avoid overcooking.
Step 6: Cook tortillas. During the last minute or two, place the tortillas directly on the grill and cook for about 15–30 seconds per side, just until warmed and lightly charred.
Step 7: Slice chicken. Let the chicken rest for a few minutes, then on a cutting board slice into ½-inch strips.
Step 8: Serve. Arrange the sliced chicken and peppers on a serving platter. Serve with warm tortillas and your favorite toppings.
Frequently Asked Questions
Chicken thighs are a delicious alternative to chicken breasts. Grill them whole to keep them juicy, then slice before serving. They often need a little extra time on the grill, so monitor the internal temperature as they cook.
Absolutely! Cook the chicken in a grill pan, cast iron skillet, or on an indoor grill.
The exact time will depend on the thickness of your chicken, but most chicken tenderloins and thin chicken breasts take about 2 to 3 minutes per side over medium-high heat (400°F to 450°F).
Make Ahead and Storage
- Marinate ahead: The chicken can be marinated up to 24 hours in advance for maximum flavor. You can also cook the vegetables a day ahead to make dinner even easier.
- Leftovers: Store leftover chicken and vegetables in an airtight container in the fridge for up to 4 days.
- Freeze for later: Cooked chicken and peppers can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently: Warm leftovers in a skillet over medium heat until heated through. You can also microwave them, but the vegetables may become softer.
What to Serve With Chicken Fajitas
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Grilled Chicken Fajitas
Ingredients
For the chicken
- 1½ to 1¾ pounds chicken tenderloins or boneless, skinless chicken breasts, I prefer to use chicken tenderloins for this recipe
- ¼ cup avocado oil or olive oil
- 3 cloves minced garlic
- 1 tablespoon lime zest from 2 limes,
- 1 teaspoon cumin
- ¾ teaspoon oregano
- ¾ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 8 to 12 tortillas, I like using flour, but corn work too
For the onion and peppers
- 2 tablespoons avocado or olive oil
- 1 large thinly sliced red onion
- 2 thinly sliced bell peppers, I like using one red and one orange or yellow
- ¼ teaspoon salt
- ½ teaspoon sugar
Optional for serving
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
- Chopped cilantro
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Instructions
- If using chicken tenderloins, you can skip this step. Place each chicken breast in a large resealable bag and gently pound with a meat mallet until evenly flattened to about ½-inch thick. This helps the chicken cook evenly.
- Add the ¼ cup avocado oil or olive oil, 3 cloves minced garlic, 1 tablespoon lime zest from 2 limes, 1 teaspoon cumin, ¾ teaspoon oregano, ¾ teaspoon chili powder, ½ teaspoon smoked paprika, and 1 teaspoon salt to a 1-gallon zip-top bag. Press and mix the ingredients together from the outside of the bag until the marinade is combined. Add the chicken, remove any excess air, and seal the bag. Massage the marinade into the chicken until evenly coated, then refrigerate for at least 2 hours or up to 24 hours.
- Just before heating the grill, begin to prep the onion and peppers. Heat oil in a large skillet over medium-high heat. Add the sliced onions, peppers, ¼ teaspoon salt, and ½ teaspoon sugar. Cook, stirring occasionally, until the vegetables begin to soften and develop browned bits on the bottom of the pan, about 8–10 minutes.
- Pour in ¼ cup water and use a wooden spoon or silicone spatula to scrape up any browned bits from the pan. Continue cooking for 3–4 minutes until the water cooks off and the vegetables begin browning again. Add another ¼ cup water and cook a few more minutes, until the peppers and onions reach your preferred texture. For softer, deeply caramelized vegetables with extra char, cook them a little longer. If you prefer the peppers and onions more crisp-tender, remove them from the heat sooner.
- While the onions and peppers are cooking, clean and preheat the grill to high heat.
- Lightly oil the grill grates. Grill the chicken with the lid closed for 2–3 minutes per side, or until cooked through. Avoid overcooking. During the last minute or two, place the tortillas directly on the grill and cook for about 15–30 seconds per side, just until warmed and lightly charred. Let the chicken rest for a few minutes, then slice into ½-inch strips.
- Arrange the sliced chicken and peppers on a serving platter. Serve with warm tortillas and your favorite toppings.
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We’ve made these fajitas a few times lately and love them! I don’t always remember to marinate the chicken ahead of time, but even 30 minutes adds great flavor. This has become one of our favorite easy meals!