These simple Grilled Chicken Fajitas are a fiesta of a dinner idea! You’re going to love this juicy Southwest-style chicken fajitas with onions and a trio of colorful bell peppers.
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, right? Fajita Friday. It’s a no brainer.
Because, honestly, these fajitas are so good, 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?
And the prep is so minimal, which is great on a busy weeknight. It’s just marinating the chicken, cutting the peppers into large pieces, quartering the onion, and then putting everything straight onto the hot grill. You’ll get the best flavor (and those groovy grill marks!) with ease!
So let’s dig in and get started on this fun and easy recipe. Grilled chicken fajitas, here we come!
What You’ll Need
You can use any fajita seasoning blend that you like, but I love using the one linked below. It’s healthy and easy to make. 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.
- 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 onion (smaller pieces won’t grill up properly).
- Tortillas: This recipe makes enough to fill 8 to 10 fajita-sized tortillas.
How to Make Grilled Chicken Fajitas
This is a great recipe for a quick weeknight or weekend dinner—anytime you feel like firing up the grill. No grill? No problem! You can make this just as easily in a preheated cast-iron skillet or grill pan.
- Marinate the Chicken. In a mixing bowl combine the olive oil, lime juice, and fajita seasoning to make the marinade, whisking to combine thoroughly. Pour the marinade into a large zip top bag, and add chicken breasts. Seal the bag and refrigerate for at least 20 minutes, and up to one hour.
- Prep the Peppers. In the meantime, cut the peppers in half; discard the tops, seeds, and membranes.
- Prep the Grill. Preheat your grill to Medium Heat, clean the grill grates, and lightly oil them.
- Grill Everything! Remove the chicken from the zip top bag, shaking off excess liquid and discarding 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.
- Arrange Ingredients for Serving. Remove the chicken, peppers, and onions from the grill, and let stand 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.
Tips for Success
Still with me? Great! Because these helpful tips are essential reading when it comes to grilling up the best fajitas.
- Use a Thermometer: To get your chicken just right and avoid drying it out, test for doneness using an instant read thermometer. They’re fast, accurate, and easy.
- Double Up: This is a perfect recipe for doubling! Save the extras for easy lunches.
- Make It Your Way: These easy fajitas don’t just go on warm tortillas! The chicken and peppers also work perfectly over rice or salad, making this a truly versatile recipe.
I like to serve fajitas with other Southwestern dishes, for a festive themed meal. Here are some great ones!
- Seven Layer Dip: Everyone loves this potluck classic, served with crispy tortilla chips or fresh veggies. Seven Layer Mexican Dip for the win!
- Grilled Stuffed Mushrooms: These Black Bean and Corn Stuffed Portabella Mushrooms make an unbeatable side, or a fantastic vegetarian main course!
- Fresh Salsa: Can you say ah-mazing? Because this fresh and flavorful Avocado Salsa is just that. I like to set out this salsa and sour cream so everyone can help themselves.
How to Store and Reheat Leftover Fajitas
- To store leftover fajitas, place in airtight containers and refrigerate for up to three days.
- To reheat, place in a covered skillet over low heat until just heated through. Do not overcook or the chicken will be dry.
Can I Freeze Fajitas?
- You can definitely freeze the chicken! The veggies will become soggy if frozen, but you can still freeze them to use in soups or stews.
- To freeze, place leftovers in a freezer bag, pressing out as much air as possible before sealing. They will keep frozen for up to three months. Thaw overnight in the refrigerator before reheating.
Grilled Chicken Fajitas
- In a mixing bowl combine olive oil, lime juice, and fajita seasoning; whisk to combine.
- Pour the marinade in a large ziploc bag.
- Add chicken breasts to the marinade; seal the bag and refrigerate for at least 20 minutes, and up to an hour.
- In the meantime, cut the peppers in half; discard the tops, seeds, and membranes.
- Preheat outdoor grill to Medium Heat.
- Clean the grill grates, then lightly oil the grill grates.
- Remove chicken from marinade and shake off excess. Discard marinade.
- Place 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.
- Remove chicken, peppers, and onions from the grill; let chicken and veggies stand 5 minutes.
- In the meantime, warm the tortillas on the grill for about a minute per side.
- Cut chicken, peppers, and onions into strips; serve on tortillas.