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๐Ÿ Home ยป Recipes ยป Mexican Recipes

Grilled Chicken Fajitas

Updated: Oct 30, 2023 ยท Published: Aug 20, 2019 by Dan Mikesell AKA DrDan ยท 14 Comments

Jump to Recipe
Time: 25 minutes mins

Grilled Chicken Fajitas with charred chicken, caramelized onion, and bell peppers. The fajita marinade brings this easy recipe restaurant-quality flavor.

๐Ÿ“Ingredients

  • Chicken โ€”Skinless boneless chicken breast or thighs cut cross grain about ยฝ inch thick
  • Aromaticsโ€”garlic and onion
  • Limeโ€”fresh or lime juice
  • Vegetablesโ€”bell peppers
  • Pantry ingredientsโ€”chili powder, black pepper, salt, vegetable oil, olive oil, vinegar (red wine preferred)
  • Optional spicesโ€”cumin, cayenne pepper, fajita seasoning
  • For servingโ€”corn or flour tortillas, salsa, guacamole, cheese, and more
chicken fajitas on tortilla.
Jump To (scroll for more)
  • ๐Ÿ“Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to make Grilled Chicken Fajitas
  • When are chicken fajitas done and ready to serve?
  • Chicken Fajita Recipes
  • ๐Ÿฝ๏ธServing suggestions
  • How to store and reheat leftover fajitas
  • โ“FAQs
  • Step-by-Step Photo Instructions
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

Featured comment from Charlene:
"Love this recipe!"

Grilled fajitas have a special flavor from the char by cooking on the grill. Using a flat top surface like a griddle, this chicken fajitas on the grill is easy to make at home with these step-by-step photo instructions for better than restaurant results in 30 minutes.

With a great-tasting chicken fajitas marinade that works in only a few minutes, serve them hot off the griddle with the toppings of your choice.

These fajitas can fit a healthy diet, like a low-calorie and low-fat diet. It can also work in a low-carb or keto diet.

๐Ÿ‘จโ€๐ŸณHow to make Grilled Chicken Fajitas

  1. Trim and cut chicken breasts or thighs into strips across the grain.
  2. Mix the marinade and add the chicken for 10 to 30 minutes.
  3. Cut onion and peppers and coat with olive oil and salt.
  4. Grill the vegetables first on a preheated griddle with vegetable oil.
  5. Push the vegetables to the side, place the chicken on the griddle, and cook for about 6-8 minutes to an internal temperature of 165ยฐ.
  6. Mix the vegetables and chicken and serve.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for full instructions.

When are chicken fajitas done and ready to serve?

To be safe, the internal temperature of the chicken needs to reach 165ยฐ internal temperature when measured with an instant-read thermometer, and the vegetables should be tender with some char.

Chicken Fajita Recipes

Check out other options for excellent chicken fajitas, like Stovetop Chicken Fajitas, Sheet Pan Chicken Fajitas, and Chicken Fajita Quesadillas. Or try some easy Marinated Steak Fajitas or Pork Tenderloin Fajitas.

๐Ÿฝ๏ธServing suggestions

Serve with flour or corn tortillas with traditional toppings: cheddar or Mexican cheeses, diced tomatoes, slices of jalapeno or green onions, cilantro, sour cream, and many more.

Side dishes: Corn chips with Pineapple Mango Salsa, refried beans, Easy Guacamole, or Mexican Rice.

How to store and reheat leftover fajitas

Store leftovers airtight in the refrigerator for 3 days. Freezing is not recommended due to texture issues with the cooked vegetables.

Reheat leftover fajitas on the stovetop with a covered skillet over medium heat. Add a bit of vegetable oil and stir occasionally. It will take about 5 minutes or a bit more.

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โ“FAQs

What can I use for the red wine vinegar?

Red wine vinegar may not be in your pantry. It has a pleasant, not-in-your-face taste for things like salads.

If you don't have red wine vinegar, you can substitute some apple cider or rice vinegar, but not at the same volume. Do about a third to half the volume and taste test it. Vinegar can overwhelm a dish quickly.

Can I use rotisserie chicken?

No, not a good idea. It will dry out during cooking, and we want the marinade with the raw chicken.

Can I cook grilled chicken fajitas on the stovetop?

Yes, use a large skillet or griddle over medium-high or high heat.

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โ†‘Jump to Table of Contents

This recipe is listed in these categories. See them for more similar recipes.

30-Minute Dinner Recipes, Grill Recipes, Mexican Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

Step-by-Step Photo Instructions

preheat the grill on high with griddle in place.

Preheat the grill with a griddle or large grill pan in place on high. Add vegetable oil just before cooking. The grill lid should be open for this entire recipe.

mix seasoning in white bowl.

In a medium bowl, whisk all marinade ingredients together.

trim chicken breasts into strips,

Clean and cut the chicken into strips across the grain.

mix chicken into marinade,

Add chicken to the marinade for 10 to 30 minutes. Mix well and let sit at room temp while dealing with veggies.

sliced peppers and onion on wood board.

Cut onion and peppers and coat with 1 tablespoon olive oil and ยผ teaspoon salt.

add veggies to the hot griddle,

After the grill is preheated for at least 10 minutes, add oil and place vegetables on the griddle. Stir occasionally and cook for about 6 minutes until it starts to brown and soften. If browning too fast, turn down the heat or move to a cooler part of the grill.

adding raw chicken to griddle.

Push the veggies to the side and place the chicken on the griddle, stirring both the chicken and vegetables occasionally. Cook for about 6-8 minutes until you can cut the chicken with a wooden spoon and an internal temperature of 165ยฐ. The exact time will vary with the grill, the griddle, and the thickness of the chicken.

chicken fajitas hot off the grill.

Mix in vegetables back into the chicken and stir well.

chicken fajitas on tortilla.

Serve with tortillas and traditional toppings.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

chicken fajitas on tortilla

Grilled Chicken Fajitasโ€”Quick & Easy

5 from 4 votes
From Dan Mikesell AKA DrDan
Grilled Chicken Fajitas with charred chicken and caramelized onion,ย and bell peppers. The fajita marinade brings this easy recipe restaurant-quality flavor.
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings #/Adjustable :4
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 2 Skinless boneless chicken breast - cut cross grain about ยฝ inch thick

Marinade

  • 2 tablespoons oil
  • 1 cloves garlic - minced
  • ยฝ tablespoon red wine vinegar - see notes for substitute
  • 1 lime - or 2 tablespoons juice - Optional
  • ยฝ teaspoon chili powder
  • ยฝ teaspoon black pepper
  • ยฝ teaspoon salt

Vegetables

  • 1 onion sliced - large yellow ยฝ inch thick
  • 2 peppers - seeded and sliced about ยฝ inch thick
  • 1-2 tablespoons olive oil - enough to coat the peppers and onion
  • ยฝ teaspoon salt

For serving:

  • tortillas and toppings

Step-by-Step Instructions
 

  • Preheat the grill with a griddle or large grill pan in place on high. Add vegetable oil just before cooking. The grill lid should be open for this entire recipe.
    pouring oil on griddle
  • In a medium bowl, whisk all marinade ingredients together.
    mix seasoning in white bowl
  • Clean and cut chicken into strips across the grain.
    trim chicken breasts into strips
  • Add chicken to the marinade for 10 to 30 minutes. Mix well and let sit at room temp while dealing with veggies.
    mix chicken into marinade
  • Cut onion and peppers and coat with 1 tablespoon olive oil and ยผ teaspoon salt.
    sliced peppers and onion on wood board
  • After the grill is preheated for at least 10 minutes, add oil to the griddle and place vegetables on the griddle. Stir occasionally and cook for about 6 minutes until starting to brown and soften. If browning too fast, turn down the heat or move to a cooler part of the grill.
    add veggies to the hot griddle
  • Push the veggies to the side and place the chicken on the griddle, stir both the chicken and vegetables occasionally. Cook for about 6-8 minutes until you are able to cut the chicken with a wooden spoon and an internal temperature of 165ยฐ. The exact time will vary with the grill, the griddle, and the thickness of the chicken.
    adding raw chicken to griddle
  • Mix in vegetables back into the chicken and stir well.
    chicken fajitas hot off the grill
  • Serve with tortillas and traditional toppings.
    chicken carnitas on a tortilla with toppings

Recipe Notes

Pro Tips:

  1. This recipe is unusual in that the grill lid is left open.
  2. This needs about 1 ยฝ pounds of chicken, I chose skinless boneless chicken breasts, but thighs would work great.
  3. Cut across the grain of the meat as much as possible.
  4. If you don't have red wine vinegar, you can substitute some apple cider or rice vinegar but not at the same volume. Do about a third to half the volume and taste test it. Vinegar can overwhelm the taste quickly.
  5. I buy limes frequently for recipes, but I do not normally keep them around. So I do usually keep some lime juice in the refrigerator. Or you can just slip it.
  6. Add a little heat with ยฝ teaspoon of cumin.
  7. Good refrigerated for 3-4 days.
  8. Nutrition does not include serving ingredients.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 202 kcal (10%)Carbohydrates : 6 g (2%)Protein : 24 g (48%)Fat : 10 g (15%)Saturated Fat : 2 g (10%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 6 gCholesterol : 65 mg (22%)Sodium : 670 mg (28%)Potassium : 157 mg (4%)Fiber : 2 g (8%)Sugar : 3 g (3%)Vitamin A : 300 IU (6%)Vitamin C : 70.1 mg (85%)Calcium : 20 mg (2%)Iron : 1.1 mg (6%)

Editor's Note: Originally Published June 14, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

dogs int the yard with their favorite trees.

Originally Published June 14, 2010.

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  1. Susan Bostaph says

    August 29, 2019 at 8:02 am

    5 stars
    Thanks, Made this the other night but tripled the amount of onions since I didn't
    have any peppers and my husband doesn't like them anyway. You know this is
    a keeper when he eats the leftovers for breakfast!!

    Reply
    • Dan Mikesell AKA DrDan says

      September 02, 2019 at 6:17 pm

      Hi Susan,
      Welcome to the blog. Sorry for the delayed response.
      Glad it worked well for you.
      Thanks for the note and rating.
      Dan

  2. Charlene says

    August 22, 2019 at 3:03 am

    5 stars
    Love this recipe! Dr. Dan - where did you get that griddle for the grill? I have never seen something like that - totally awesome!

    Reply
    • Dan Mikesell AKA DrDan says

      August 22, 2019 at 7:55 am

      Hi Charlene,

      The griddle is just one of those toys I had to have it is cast iron (very heavy), enamel paint and non-stick surface.It takes a bit to preheat but once it is hot, it stays very hot. Easy to clean.

      William Sonoma was the only place that sold them in 2011 then they disappeared a few years later. I think eBay is your only hope. There is one there now for $30 (mine was $100) but $32 shipping. I doubt you will see many of them. Search for "La Plancha Cast-Iron Griddle"

      Dan

  3. Susan Bostaph says

    August 21, 2019 at 10:39 am

    This looks wonderful !
    How much oil do you put in the heated pan? Will be making this in a cast iron frying pan on the stove. (I'm assuming the oil is in addition to the 2T in the marinade - Vegetable oil ?)
    Thanks.

    Reply
    • Dan Mikesell AKA DrDan says

      August 21, 2019 at 10:51 am

      Hi Susan,
      Welcome to the blog.

      You're right. I didn't specify. Just enough to lightly cover the surface of the pan or griddle. About a tablespoon usually is enough. A stovetop cast iron is a great choice.

      In the middle of this recipe is a list of other fajita recipes. There is a slightly different stovetop recipe there that is a bit more complicated with more ingredients. I tend more to this simpler recipe.

      Dan

  4. Barbara says

    May 28, 2017 at 10:58 pm

    Love this recipe. I didn't have red wine vinegar so I used lemon juice instead. It was great.

    Reply
    • DrDan says

      May 29, 2017 at 10:41 pm

      Hi Barbara,
      I haven't done this on the grill for a while. I'm scheduling for next week.
      Thanks for the note.
      Dan

  5. Cathy says

    May 05, 2014 at 7:15 pm

    This is an excellent marinade. I marinaded the chicken for a bit over an over and put thighs on the grill and sliced them after they were cooked. It was delicious! We will definitely have this again.

    Reply
    • DrDan says

      May 08, 2014 at 8:17 pm

      It is quite tasty...
      Thanks for the comment
      DrDan

  6. Dr Dan says

    June 14, 2010 at 8:06 pm

    Chris should probably add some cumin but they are just right for kids and old people like me. The griddle is nice and very heavy. I see very little reason to cook inside if it's not raining this summer.

    Reply
  7. Dr Dan says

    June 14, 2010 at 7:53 pm

    This comment has been removed by the author.

    Reply
  8. Chris says

    June 14, 2010 at 7:51 pm

    WOW that is one "bleep" of a gorgeous griddle. Nice cook with the fajitas too.

    Reply
  9. steph says

    June 14, 2010 at 7:46 pm

    we are having fajitas this week - I'll have to try this recipe next time. Looks good.

    Reply

DrDan imageHi, I'm DrDan.
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