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    🏠Home » Recipes » Mexican Recipes

    Grilled Chicken Fajitas—Quick & Easy

    Aug 20, 2019 · Modified: Jan 25, 2023 by Dan Mikesell AKA DrDan · 14 Comments

    Recipe Table of Contents    
    5 from 4 votes

    Grilled Chicken Fajitas on your grill are the best blend of marinated chicken with grilled vegetables. Just follow these simple step-by-step photo instructions for the best grilled fajitas at home.

    chicken fajitas on tortilla
    Jump To:
    • 😊Why you will love this recipe
    • 🐓Ingredients
    • 👨‍🍳How to make Grilled Chicken Fajitas
    • ❓FAQs
    • 🍽️Serving
    • 📖Chicken Fajita Collection
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    😊Why you will love this recipe

    • Grilled chicken fajitas at home with better than restaurant results in 30 minutes.
    • Great tasting chicken fajitas marinade that works in only a few minutes.
    • Serve hot on the griddle with the toppings of your choice.
    • A simple dish to impress everybody, including yourself.

    🐓Ingredients

    • Chicken —Skinless boneless chicken breast or thighs cut cross grain about ½ inch thick
    • Aromatics—garlic and onion
    • Lime—fresh or lime juice
    • Vegetables—bell peppers
    • Pantry ingredients—chili powder, black pepper, salt, vegetable oil, olive oil, vinegar (red wine preferred)
    • Optional spices—cumin, cayenne pepper, fajita seasoning
    • For serving—corn or flour tortillas, salsa, guacamole, cheese, and more

    👨‍🍳How to make Grilled Chicken Fajitas

    • Whisk all marinade ingredients together.
    • Clean and cut chicken breasts or thighs into strips across the grain.
    • Add chicken to the marinade for 10 to 30 minutes.
    • Preheat the grill with a griddle or large grill pan in place on high. And vegetable oil.
    • Cut onion and peppers and coat with olive oil and salt.
    • After the grill is preheated for at least 10 minutes, place vegetables on the griddle. Keep the lid open and occasionally stir, cooking for about 6 minutes until starting to brown and softening.
    • Push the vegetables to the side and place the chicken on the griddle. Cook for about 6-8 minutes. Stir the chicken and the vegetable every few minutes. You should be able to cut the chicken with a wooden spoon when done and an internal temperature of 165°.
    • Mix the vegetables and chicken.
    • Serve on the hot griddle with tortillas and toppings.

    ❓FAQs

    What can I use for the red wine vinegar?

    Red wine vinegar may not be in your pantry. It has a nice, 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.

    How to store and reheat 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 skillet over medium heat. Add a bit of vegetable oil and, when hot, the leftovers—stir occasionally. It will take about 5 minutes or a bit more.

    🍽️Serving

    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 salsa, refried beans, guacamole, or Mexican rice.

    📖Chicken Fajita Collection

    Easy Chicken Fajitas

    Easy Sheet Pan Chicken Fajitas

    Crockpot Chicken Fajitas

    Chicken Quesadillas

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

    Easy Dinner Recipes, Grill Recipes, Mexican Recipes
    Blue ribbon divider used for visual effect

    🖼️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 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 ¼ teaspoon salt.

    add veggies to the hot griddle

    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.

    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 165°. 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.

    graphic Subscribe to 101 Cooking for Two

    Recipe

    chicken fajitas on tortilla

    Grilled Chicken Fajitas—Quick & Easy

    From Dan Mikesell AKA DrDan
    Grilled Chicken Fajitas on your grill are the best blend of marinated chicken with grilled vegetables. Just follow these simple step-by-step photo instructions for the best grilled fajitas at home.
    Tap to leave a Rating
    5 from 4 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric
    • 2 Skinless boneless chicken breast - cut cross grain about ½ inch thick

    Marinade

    • 2 tablespoons oil
    • 1 cloves garlic - minced
    • ½ tablespoon red wine vinegar - see notes for substitute
    • 1 lime - or 2 tablespoons juice - Optional
    • ½ teaspoon chili powder
    • ½ teaspoon black pepper
    • ½ teaspoon salt

    Vegetables

    • 1 onion sliced - large yellow ½ inch thick
    • 2 peppers - seeded and sliced about ½ inch thick
    • 1-2 tablespoons olive oil - enough to coat the peppers and onion
    • ½ teaspoon salt

    For serving:

    • tortillas and toppings
    Prevent your screen from going dark

    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 ¼ 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 165°. 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
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    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.
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    Recipe Notes

    Pro Tips:

    1. This recipe is unusual in that the grill lid is left open.
    2. This needs about 1 ½ 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 ½ teaspoon of cumin.
    7. Good refrigerated for 3-4 days.
    8. Nutrition does not include serving ingredients.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Grilled Chicken Fajitas—Quick & Easy
    Amount Per Serving
    Calories 202 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g10%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 65mg22%
    Sodium 670mg28%
    Potassium 157mg4%
    Carbohydrates 6g2%
    Fiber 2g8%
    Sugar 3g3%
    Protein 24g48%
    Vitamin A 300IU6%
    Vitamin C 70.1mg85%
    Calcium 20mg2%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

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

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    Originally Published June 14, 2010.

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    1. Susan Bostaph

      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

        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

      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

        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

      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

        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

      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

        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

      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

        May 08, 2014 at 8:17 pm

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

    6. Dr Dan

      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

      June 14, 2010 at 7:53 pm

      This comment has been removed by the author.

      Reply
    8. Chris

      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

      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

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