Enjoy a dinner fiesta with delicious grilled chicken fajitas featuring juicy grilled chicken, onions, and bell peppers, served in warm tortillas with your favorite toppings.

For even more delicious options, add my taco pinwheels and salsa verde chicken enchiladas to the mix. They’re always a hit!

Easy Grilled Chicken Fajitas

Okay, I’m not sure why this isn’t a thing already, but I’m just gonna put it out there: Fajita Friday. I mean, what’s holding us back? We’ve already seen how amazing life can be with Taco Tuesday, so Fajita Friday should be a no-brainer and can include a chicken fajitas casserole every other week.

Because, honestly, these fajitas are so good that you’ll want to make them all the time! Tender and juicy chicken breast, perfectly savory onions, and beautiful tri-colored peppers all mixing and mingling in an easy, Mexican-inspired marinade—what’s not to love?

The prep for this grilled chicken fajitas recipe is minimal, which is great on a busy weeknight. You just marinate the chicken, cut the peppers into large pieces, quarter the onion, and then put everything straight onto the hot grill. You’ll get the best flavor (and those groovy grill marks!) with ease!

What You’ll Need

You can use any taco seasoning blend you like for these chicken fajitas, but I love the one linked below. With its simple ingredients, I always keep it on hand because it makes creating flavorful dishes like this one a breeze.

• Olive Oil: 2 tablespoons of olive oil forms the base of the marinade.
• Lime Juice: You’ll need 2 limes, juiced, for acidity and fruity flavor.
• Fajita Seasoning: 2 tablespoons of my fajita seasoning adds a ton of flavor. You can also use a pre-mixed commercial seasoning packet.
• Chicken: I use breast meat for this recipe; just 1 pound of boneless skinless chicken breasts, about ½-inch thick, is perfect. Of course, boneless skinless chicken thighs would be just as delicious and juicy.
• Bell Peppers: I used 2 red bell peppers, 1 yellow pepper, and 1 green. You can also substitute and use all of one particular color, swap an orange one for the yellow, etc.
• Onion: Quarter one large white or yellow onion (smaller pieces won’t grill up properly).
• Flour Tortillas: This recipe makes enough to fill 8 to 10 fajita-sized flour or corn tortillas.

How to Make Grilled Chicken Fajitas

This recipe is great for a quick weeknight or weekend dinner or whenever you feel like firing up the grill. If you don’t have a grill, you can make this just as easily indoors, in a preheated cast-iron skillet or grill pan.

1. Marinate the chicken. In a mixing bowl, combine the olive oil, lime juice, and fajita seasoning to make the marinade, and add it to a large zip-top bag, and add chicken breasts. Seal the bag and refrigerate for at least 20 minutes and up to one hour. 
2. Prep the peppers. In the meantime, cut the peppers in half; discard the tops, seeds, and membranes. 
3. Prepare the grill. Meanwhile, preheat your grill to medium heat, clean the grill grates, and lightly oil them.
4. Grill. Remove the chicken from the bag and discard the marinade. Place the chicken, peppers, and onions on the grill. Cook, turning chicken, peppers, and onions occasionally, until chicken is no longer pink and veggies are tender; about 15 to 20 minutes. Chicken is done when the internal temperature registers at 165˚F.
5. Arrange the ingredients for serving. Remove everything from the grill, and let it all rest for 5 minutes. In the meantime, warm the tortillas on the grill for about a minute per side. Cut the chicken, peppers, and onions into strips and serve on tortillas. 

Serving Suggestions

I like to serve my grilled chicken fajitas with other Southwestern dishes for a festive-themed meal. Everyone loves the potluck classic, seven layer Mexican dip, which pairs perfectly with crispy tortilla chips or fresh veggies.

For an unbeatable side or a fantastic vegetarian main course, try the black bean and corn stuffed portabella mushrooms and a side of Mexican rice. Also, don’t forget my fresh and flavorful avocado salsa—it’s simply amazing! I like to set out fresh salsa and sour cream so everyone can help themselves, and finish up the meal with a slice of tres leches cake!

How to Store and Reheat Leftovers

To store leftover fajitas, place them in airtight containers and refrigerate for 2 to 3 days or freeze them for 2 months. Thaw overnight in the refrigerator before reheating.

Reheat leftovers in a covered skillet over low heat until just heated through. Do not overcook or the chicken will be dry.

More Chicken Dinner Ideas

• Creamy Chicken Casserole
• Chicken Fried Steak
• Grilled Chicken Shawarma Skewers
• Air Fryer Chicken Parmesan