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    🏠Home » Recipes » Mexican Recipes

    Grilled Chicken Fajitas in 30 Minutes

    Aug 20, 2019 | Last Updated Apr 15, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    5 from 3 votes

    Grilled Chicken Fajitas are a great blend of well seasoned; marinated charred chicken served with bell peppers and onions all wrapped in a warm tortilla. Just follow these easy step by step photo instructions.

    chicken fajitas on tortilla

    Table of Contents
    • 🐓The Chicken
    • 👨‍🍳The Seasoning
    • 📖Chicken Fajita Collection
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    I'm calling you out Chilies. Chicken fajita from scratch in less than 30 minutes from starting to get the ingredients out to serving (28 minutes really) and including heating the grill. And a big plus, mine tastes better too.

    I love the sizzling of fajitas serving in a good Mexican restaurant, but why not just do it at home. It is a relatively simple dish.

    You've seen the recipes, but you never try them. You know the recipes on the packing material of your new toy. But this time on the box of my new heavy-duty griddle I struck gold, it was just what I was thinking of anyways.

    I simplified the technique and cut the cooking time on the veggies, or they would be burnt toast. And the chicken took a few more minutes then the recipe stated. And I changed up the spicing a bit.

    My Rating

    My Rating 5 per 5

    A high 4 or lower 5. I was in the mood for Mexican and just loved it.

    🐓The Chicken

    This needs about 1 ½ pounds of chicken, give or take a bit. I chose skinless boneless chicken breasts, but thighs would work great.

    Trim the chicken well and cut across the grain of the meat as much as possible.

    While you could use precooked chicken, it will be dry compared to the fresh-cooked chicken I suggested.

    👨‍🍳The Seasoning

    I try to keep recipes to things I always have on hand, and I think most of you will also. But there are two things in this recipe you might not keep.

    First, 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 volumn. Do about a third to half the volume and taste test it. Vinegar can overwhelm a dish quickly.

    Second, is the lime. I buy them frequently for recipes but I do not keep them around. So I do keep some lime juice in the refrigerator usually. Or you can just slip it.

    Other suggestions  Add some cumin if you want spicy.

    Do I have to do this on a grill?

    No, you could do this on the stovetop with a skillet.

    📖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
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    🖼️Step-by-Step Photo Instructions

    preheat the grill on high with griddle in place

    Preheat grill with a griddle or large grill pan in place on high. And oil.

    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. Mix well and let sit at room temp while dealing with veggies. Refrigerate if not being used within 30 minutes.

    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, place vegetables on the griddle and occasionally stirring, cook about 6 minutes until starting to brown and softening. Grill lid should be open for this recipe. If browning too fast, turn down the heat or move to a cooler part of the grill.

    adding raw chicken to griddle

    Place chicken on the griddle and cook for about 6-8 minutes until cooked well. Stir every few minutes along with the veggies. You should be able to cut the chicken with a wooden spoon when done and an internal temperature of 165°.

    chicken fajitas hot off the grill

    Then mix in vegetables and stir well. Serve.

    chicken fajitas on tortilla
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    📖Recipe

    chicken fajitas on tortilla

    30 minute Grilled Chicken Fajitas

    From Dan Mikesell AKA DrDan
    Grilled Chicken Fajitas are a great blend of well seasoned; marinated charred chicken served with bell peppers and onions all wrapped in a warm tortilla. Just follow these easy step by step photo instructions.
    Tap to leave a Rating
    5 from 3 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
    • 1 lime - or 2 tablespoons juice - Optional
    • ½ teaspoon chili powder
    • ½ teaspoon black pepper
    • ½ teaspoon salt

    Veggies

    • 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:

    • 8-10 warm corn or flour tortillas
    • Guacamole
    • salsa

    Instructions

    • Preheat grill with a griddle or large grill pan in place on high. And oil.
    • In a medium bowl whisk all marinade ingredients together.
    • Clean and cut chicken into strips across the grain.
    • Add chicken to the marinade. Mix well and let sit at room temp while dealing with veggies. Refrigerate if not being used within 30 minutes.
    • Cut onion and peppers and coat with 1 tablespoon olive oil and ¼ teaspoon salt.
    • After the grill is preheated for at least 10 minutes, place vegetables on the griddle and occasionally stirring, cook about 6 minutes until starting to brown and softening. Grill lid should be open for this recipe. If browning too fast, turn down the heat or move to a cooler part of the grill.
    • Place chicken on the griddle and cook for about 6-8 minutes until cooked well. Stir every few minutes along with the veggies. You should be able to cut the chicken with a wooden spoon when done and an internal temperature of 165.
    • Then mix in vegetables and stir well. Serve.
    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.

    My 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 a dish 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 cumin.
    7. Good refrigerated for 3-4 days. And I'm sure would freeze well but I have never had that much leftover.
    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

    Calories : 202 kcal (10%) | Carbohydrates : 6 g (2%) | Protein : 24 g (48%) | Fat : 10 g (15%) | Saturated Fat : 2 g (10%) | Polyunsaturated Fat : 1 g | Monounsaturated Fat : 6 g | Cholesterol : 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%)
    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.

    dogs with ball

    Originally Published June 14, 2010.

    « Baked Parmesan Potato Wedges
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    Reader Interactions

    Comments

    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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