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.
Editor's Note: Originally Published June 14, 2010. Republished with expanded discussion and options along with updated photos.
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.
My Rating
A high 4 or lower 5. I was in the mood for Mexican and just loved it.
Pro Tips: Recipe Notes for Grilled Chicken Fajitas
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.
The Chicken
This needs about 1 1/2 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.
Check Out the Chicken Fajita Collection
Easy Sheet Pan Chicken Fajitas
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 1/4 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.
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30 minute Grilled Chicken Fajitas
Ingredients
- 2 Skinless boneless chicken breast - cut cross grain about 1/2 inch thick
Marinade
- 2 tablespoons oil
- 1 cloves garlic - minced
- 1/2 tablespoon red wine vinegar
- 1 lime - or 2 tablespoons juice - Optional
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Veggies
- 1 onion sliced - large yellow 1/2 inch thick
- 2 peppers - seeded and sliced about 1/2 inch thick
- 1-2 tablespoons olive oil - enough to coat the peppers and onion
- 1/2 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 1/4 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.
Recipe Notes
Pro Tips:
- This recipe is unusual in that the grill lid is left open.
- This needs about 1 1/2 pounds of chicken, I chose skinless boneless chicken breasts, but thighs would work great.
- Cut across the grain of the meat as much as possible.
- 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.
- 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.
- Add a little heat with 1/2 teaspoon cumin.
- Good refrigerated for 3-4 days. And I'm sure would freeze well but I have never had that much leftover.
- Nutrition does not include serving ingredients.
Nutrition
Originally Published June 14, 2010.
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Susan Bostaph
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!!
Dan Mikesell AKA DrDan
Hi Susan,
Welcome to the blog. Sorry for the delayed response.
Glad it worked well for you.
Thanks for the note and rating.
Dan
Charlene
Love this recipe! Dr. Dan - where did you get that griddle for the grill? I have never seen something like that - totally awesome!
Dan Mikesell AKA DrDan
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
Susan Bostaph
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.
Dan Mikesell AKA DrDan
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
Barbara
Love this recipe. I didn't have red wine vinegar so I used lemon juice instead. It was great.
DrDan
Hi Barbara,
I haven't done this on the grill for a while. I'm scheduling for next week.
Thanks for the note.
Dan
Cathy
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.
DrDan
It is quite tasty...
Thanks for the comment
DrDan
Dr Dan
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.
Dr Dan
This comment has been removed by the author.
Chris
WOW that is one "bleep" of a gorgeous griddle. Nice cook with the fajitas too.
steph
we are having fajitas this week - I'll have to try this recipe next time. Looks good.