30 minute Grilled Chicken Fajitas

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 202kcal
Author: Dan Mikesell AKA DrDan


  • 2 Skinless boneless chicken breast cut cross grain about 1/2 inch thick


  • 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


  • 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


  • 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.


Pro Tips:

  1. This recipe is unusual in that the grill lid is left open.
  2. This needs about 1 1/2 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 1/2 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.
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Calories: 202kcal | Carbohydrates: 6g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 670mg | Potassium: 157mg | Fiber: 2g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 70.1mg | Calcium: 20mg | Iron: 1.1mg