Grilled chicken fajitas are the ideal no-mess very little clean-up meal made in just 30 minutes. Perfect for a quick weeknight meal all contained on the grill or even better for camping or tailgating!
My family loves Mexican food. Fajitas are on our menu at least once a month. During the summer months, you will find my Grilled chicken fajitas on our dinner menu rotation. I love how quick the meal comes together and very little clean up to be done after dinner.
Readers and friends are always shocked when they hear that my kids eat exactly that same dinner we eat. EVERY SINGLE NIGHT. They might not eat exactly what my husband and I enjoy, but they will eat most of our meal, which means I’m not stuck cooking multiple meals for everyone. When I make fajitas for instance, my kids still don’t like bell peppers, but that doesn’t stop them from enjoying a soft taco with grilled chicken, cheese, sour cream, and maybe even a little guacamole. It’s all about getting creative and giving them options without forcing you to have to cook more.
In this post you will learn the following information.
Ingredients
- Chicken Breast – I use boneless skinless chicken breast. I can stretch this meal for 4 adults with just 2 chicken breast. Or double up the amount if you are serving more people.
- Grapeseed Oil – I like to use grapeseed oil because it can withstand high heat, meaning that your food won’t burn.
- Fajita Seasoning – I like to make my own, or you can buy store bought fajita seasoning.
- Bell Peppers – I like to use a wide variety of colors to make it more appealing to the eye.
- Red Onion – Red onions are typically a little sweeter, and I prefer them for fajitas. But white or yellow onions work as well.
- Tortillas – You can make homemade corn tortillas, or buy store bought flour tortillas. Option is all yours.
- Sour Cream – My family loves sour cream, but you can skip this if you aren’t a fan.
- Shredded Cheese – We typically enjoy the “taco” blend that comes pre-shedded from the grocery store. You can also use Colby Jack, Monterey Jack, or even Cheddar.
Directions
Wash chicken and pat dry with paper towel. Trim any excess fat you might not want. Then place in a ziplock gallon-size bag. Place one tablespoon grapeseed oil in the bag coating the chicken as well as one tablespoon fajita seasoning. Seal bag and mix with hands to ensure the seasoning is coated all over chicken. Place in refrigerator until ready to cook.
Place sliced bell peppers and red onion in another ziplock gallon-size bag. Place the remaining one tablespoon grapeseed oil and fajita seasoning in the bag. Seal and mix well.
Preheat the grill to medium heat. Clean the grill. Once the grill reaches 450 degrees.
Spray cooking spray over a vegetable basket then place the vegetables in the basket/tray. Reduce heat to low. Place the chicken on the other side of the grill and lower the heat to low. Cook for 10 minutes then flip chicken.
Make sure you stir veggies every 5 minutes to ensure they cook evenly and do not burn.
Cook chicken additional 10 minutes. Use an instant read thermometer to check the internal temperature of the chicken. Chicken should read 165 degrees Fahrenheit.
During the last two minutes of cooking place tortillas in aluminum foil. Place on the top rack of the grill with lid closed. Remove chicken from the grill. Let rest 2-4 minutes. Then slice chicken, place on a platter or in a large bowl with vegetables. Remove tortillas off the grill and serve dinner.
FAQs
Yes, if you make your own fajita seasoning (so you know exactly what spices are in them) and cook with lean chicken breast, and fresh vegetables like onions and bell peppers they can be very healthy and packed full of whole food nutrients. Add good fats to your fajitas with a little avocado. You can wrap it in a tortilla or serve on a bed of cauliflower rice or quinoa.
For grilling I will cut the chicken after it’s been cooked on the grill. However, if you make a stovetop version. It’s best to cut the chicken first before marinading in fajita seasonings then cook.
Typically you will find a wide variety of toppings can be placed on fajitas. However, we like to stick to the basics with the protein of choice, bell peppers, onions, sour cream, cheese. We might even add a little salsa and guacamole to our fajitas.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Chicken fajita marinade – I like to let the chicken marinade in a mix of grapeseed oil and fajita seasoning to let the flavors really penetrate into the chicken. By combing the seasoning and oil together gives for an authentic chicken fajita marinade.
- Prep – This recipe is perfect for prepping the night before or even the morning before you want to cook fajitas for dinner. Simply making the chicken fajitas marinade by placing the chicken, seasoning, and oil in one bag. Rub everything together. Seal the bag and store in the refrigerator. Then, place the bell peppers in a bag and do the same thing. I would not recommend letting this sit more then 24 hours as I have never tested waiting that long to grill the fajitas.
- Grill basket – I love to use a grill basket to grill vegetables on the grill. For this recipe, I use one to grill the bell peppers and onions. If you don’t have a grill basket. You can grill the vegetables whole or in thicker slices. Or create an aluminum foil pouch to cook them in.
- Heat Tortillas – Wrap the tortillas in foil and place on the grill for a few minutes as the chicken finishes grilling.
- Serving Suggestions – I’m often asked what do you serve with chicken fajitas? I always serve a trio of dips which include my cilantro lime yogurt dip, homemade salsa, and 2 ingredient queso. I also make Mexican Rice and ranchero beans and sometimes even Mexican Corn Cakes.
Mexican Recipes
Looking for more Mexican recipes? Here are a few of my favorites.
- Grilled Chicken & Mexican Rice Wraps
- Green Enchilada Chicken Soup
- Shredded Chicken Taco Flatbread
- Instant Pot Sriracha and Lime Chicken Tacos
- Slow Cooker Shredded Chicken Taco Stuffed Peppers
Love fajitas? I have multiple ways you can cook them. From my Stovetop Chicken Fajitas recipe, to my Slow Cooker Chicken Fajitas, and my Grilled Chicken Fajita Kabobs.
Have leftovers? Make my chicken fajita casserole or even my easy chicken fajita quesadillas you can use up your leftovers in no time!
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Grilled Chicken Fajitas
Equipment
- Grill
Ingredients
- 2 Boneless skinless chicken breast
- 2 tablespoon Grapeseed oil divided
- 2 tablespoon Fajita Seasoning divided
- 1 Red Bell Pepper thinly sliced
- 1 Orange Bell Pepper thinly sliced
- 1 Green Bell Pepper thinly sliced
- 1 Yellow Bell Pepper thinly sliced
- 1 Red Onion sliced in quarters
- 10 Tortillas
- Sour cream and shredded cheese optional
Instructions
- Wash chicken and pat dry with paper towel. Trim any excess fat you might not want. Then place in a ziplock gallon-size bag. Place one tablespoon grapeseed oil in the bag coating the chicken as well as one tablespoon fajita seasoning. Seal bag and mix with hands to ensure the seasoning is coated all over chicken. Place in refrigerator until ready to cook.
- Place sliced bell peppers and red onion in another ziplock gallon-size bag. Place the remaining one tablespoon grapeseed oil and fajita seasoning in the bag. Seal and mix well.
- Preheat the grill to medium heat. Clean grill. Once the grill reaches 450 degrees.
- Spray cooking spray over a vegetable basket then place the vegetables in the basket/tray. Reduce heat to low. Place the chicken on the other side of the grill and lower the heat to low. Cook for 10 minutes then flip chicken. Make sure you stir veggies every 5 minutes to ensure they cook evenly and do not burn. Cook chicken additional 10 minutes. Use an instant read thermometer to check the intertnal temperature of the chicken. Chicken should read 165 degrees Fahrenheit.
- During the last two minutes of cooking place tortillas in aluminum foil. Place on the top rack of the grill with lid closed. Remove chicken from the grill. Let rest 2-4 minutes. Then slice chicken, place on a platter or in a large bowl with vegetables. Remove tortillas off the grill and serve dinner.
Notes
- To make these gluten free, use corn tortillas.
- Topping ideas for fajitas: sour cream, cheese, guacamole, avocado, tomatoes, shredded lettuce, pickled jalapeno, etc.
- Feel free to prep the chicken and peppers and onions up to one day in advance. Follow steps 1-2 and refrigerate until you are ready to cook.
- You do not need to marinate the chicken prior to cooking, but using the fajita marinade will yield much more flavorful chicken.
- Use a grill pan to grill the peppers and onions, so they don’t fall in the bottom of the grill.
Nutrition
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Carol at Wild Goose Tea
I love fajitas. I just realized I never make them at home. They are so easy. What is my problem? Don’t answer that. Ha. Thanx for the push to step up my game.
Katie
Carol they are so easy and my go-to meal most weeks!