Grilled Chicken Fajitas

5 from 7 votes
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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!

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grilled chicken fajitas with chicken strips, colorful bell pepper strips, and onions on a serving plate garnished with cilantro leaves

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!

close up photo of grilled chicken and bell peppers for grilled chicken fajitas

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. 
grilled chicken strips, colorful bell pepper strips, and onions on a serving plate garnished with cilantro leaves

Recipe Tips for Success

  • 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.
  • Make more: This is the best fajitas 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.

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.

grilled chicken strips, colorful bell pepper strips, and onions on a serving plate garnished with cilantro leaves

More Chicken Dinner Ideas

5 from 7 votes

Grilled Chicken Fajitas

Grilled chicken fajitas are prepared with tender and juicy marinated chicken, colorful bell peppers, and onions grilled to a delicious perfection and served on warm tortillas with your favorite toppings.
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 45 minutes
Servings: 6

Ingredients 

  • 2 tablespoons olive oil
  • 2 limes, juiced
  • 2 tablespoons fajita seasoning
  • 1 pound boneless skinless chicken breasts, about ½-inch thick
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 large onion, quartered
  • 8 to 10 flour tortillas, I use low carb tortillas
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Instructions 

  • In a mixing bowl, combine olive oil, lime juice, and fajita seasoning; whisk to combine. Pour the marinade into a large Ziploc bag.
  • Add the 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 and discard the tops, seeds, and membranes.
  • Preheat an outdoor grill to medium heat.
  • Clean the grill grates, then lightly oil the grill grates.
  • Remove the chicken from the marinade and shake off any excess. Discard the marinade.
  • Place the chicken, peppers, and onions on the grill.
  • Cook, turning the chicken, peppers, and onions occasionally, until the chicken is no longer pink and the veggies are tender; about 15 to 20 minutes. The chicken is done when its internal temperature registers at 165˚F.
  • Remove the chicken, peppers, and onions from the grill, and let them rest for about 5 minutes.
  • In the meantime, warm the tortillas on the grill for a minute per side.
  • Cut the chicken, peppers, and onions into strips and serve.

Nutrition

Calories: 168kcal | Carbohydrates: 10g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 168mg | Potassium: 490mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1467IU | Vitamin C: 112mg | Calcium: 24mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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14 Comments

  1. Amanda says:

    5 stars
    Fantastic recipe. Easy to follow. Fun to make. So delicious! Everyone loved it!

    1. Katerina Petrovska says:

      That’s great to hear! I am very glad everyone loved it! Thank YOU! ๐Ÿ™‚

  2. Catalina says:

    5 stars
    This chicken looks so inviting! This will be our new favorite dinner!

    1. Katerina Petrovska says:

      Thank you so much! I hope you enjoy it! ๐Ÿ™‚

  3. Tisha says:

    5 stars
    Making these for dinner this week! So good!

    1. Katerina Petrovska says:

      I hope you’ll enjoy them! Thank YOU! ๐Ÿ™‚

  4. Krystle says:

    5 stars
    So juicy and flavorful, it tastes just like my favorite Mexican resturant.

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! ๐Ÿ™‚

  5. Sandra says:

    5 stars
    This was a really huge hit at my house yesterday! Thanks for the recipe!

  6. Beth says:

    5 stars
    This was sooo delicious and flavorful! The family and I loved it, and we are so excited to have this for dinner again soon!

    1. Katerina Petrovska says:

      I am so happy everyone loved it! Thank YOU! ๐Ÿ™‚

  7. Christy says:

    Can you marinate the chicken overnight?

    1. Katerina says:

      Hi!
      Yes you can.

  8. Miss says:

    5 stars
    The best Chicken Fajita recipe out there! Amazing!