Grilled Chicken Fajitas Recipe
Sizzling, restaurant-quality fajitas in 30 minutes
There's something irresistible about fajitas—the sizzle when they arrive at your table, the aroma of charred peppers and onions, the colorful spread of toppings waiting to be piled high. The good news? You don't need a restaurant to make incredible fajitas. With the right marinade and technique, you can create that same magic in your own kitchen.
Fajitas (pronounced fah-HEE-tahs) are a Tex-Mex classic that originated in Texas ranch country. The word "fajita" actually refers to the cut of beef skirt steak, but chicken fajitas have become just as beloved. They're perfect for weeknight dinners, casual entertaining, or anytime you want a fun, interactive meal where everyone can build their own perfect fajita.
This recipe walks you through making restaurant-quality chicken fajitas at home. We're talking juicy, marinated chicken with that perfect char, bell peppers and onions cooked until they're sweet and slightly caramelized, all wrapped in warm flour tortillas. Let's fire up that skillet!
Ingredients
For the Fajitas
- 1.5 lbs boneless, skinless chicken breast
- 3 bell peppers (mix of red, yellow, and green), sliced into strips
- 1 large onion, sliced into strips
- 3 tablespoons olive oil (divided)
- 2 limes (juice)
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika (smoked paprika is great!)
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8-10 flour tortillas (8-inch)
For Serving
- Sour cream
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Shredded cheese (cheddar or Mexican blend)
- Fresh cilantro
- Lime wedges
- Optional: pickled jalapeños, black beans, Mexican rice
Instructions
Make the Marinade
In a large bowl, whisk together 2 tablespoons olive oil, the juice of 2 limes, minced garlic, chili powder, cumin, paprika, oregano, salt, and black pepper. This marinade is packed with flavor and will tenderize the chicken while infusing it with that classic Tex-Mex taste. Give it a good whisk until everything is combined.
Prep and Marinate the Chicken
Slice the chicken breasts into strips about 1/2-inch thick. Try to make them relatively uniform so they cook evenly. Add the chicken strips to the marinade and toss until every piece is well coated. Cover and let marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator for maximum flavor. Even a quick 15-minute marinade makes a huge difference! While the chicken marinates, slice your peppers and onions.
Cook the Peppers and Onions
Heat 1 tablespoon of oil in a large cast-iron skillet or grill pan over high heat. You want it really hot for that characteristic char. Add the sliced bell peppers and onions. Season with a pinch of salt and pepper. Cook for 6-8 minutes, stirring occasionally, until they're charred in spots, softened, and slightly caramelized. Don't stir too often—let them sit and develop those charred bits. Once done, transfer to a plate and cover with foil to keep warm.
Grill the Chicken
In the same hot skillet (don't wash it—those browned bits add flavor!), add the marinated chicken strips in a single layer. Don't overcrowd the pan—work in batches if needed. Cook for 3-4 minutes on the first side without moving them, letting them develop a nice char. Flip and cook another 3-4 minutes on the other side until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should have beautiful char marks and be juicy inside. Remove to a cutting board if you want to slice into smaller pieces, or leave as strips.
Combine and Finish
Return the cooked peppers and onions to the skillet with the chicken. Toss everything together so the flavors meld. Squeeze the juice of half a lime over the top and give it a final toss. Taste and adjust seasoning if needed—maybe a pinch more salt or another squeeze of lime. For dramatic presentation, you can transfer everything to a hot cast-iron skillet for serving—it'll sizzle when it hits the table!
Warm Tortillas and Serve
Warm your flour tortillas—you can do this on a comal, in a dry skillet, or wrapped in foil in a 350°F oven. Wrap them in a clean kitchen towel to keep warm. Set out all your toppings: sour cream, guacamole, salsa, cheese, cilantro, and lime wedges. Bring everything to the table and let everyone build their own fajitas. Pile the chicken and veggies onto a tortilla, add your favorite toppings, fold it up, and dig in!
Tips & Variations
Pro Tips
- Slice chicken against the grain for maximum tenderness
- Don't skip the marinade—even 15 minutes makes a difference
- Use a screaming hot skillet for proper char
- Don't overcrowd the pan or vegetables will steam instead of char
- Let chicken rest for a few minutes after cooking
- Warm tortillas are essential—never serve cold!
Delicious Variations
- Steak Fajitas: Use skirt or flank steak instead of chicken
- Shrimp Fajitas: Swap for shrimp (cook just 2-3 min per side)
- Veggie Fajitas: Add mushrooms, zucchini, corn
- Spicy Fajitas: Add sliced jalapeños or cayenne to marinade
- Fajita Bowl: Serve over rice instead of in tortillas
- Mix It Up: Combine chicken and steak for surf & turf
Frequently Asked Questions
What tortillas are best for chicken fajitas?
Flour tortillas are the traditional and best choice for fajitas. Use 8-inch or 10-inch flour tortillas—they're soft, pliable, and sturdy enough to hold all the filling without breaking or falling apart. Always warm them before serving for the best texture and flavor. You can warm them individually on a comal or griddle, wrap them in foil and heat in the oven, or microwave wrapped in a damp paper towel for 30 seconds.
How long should I marinate chicken for fajitas?
For best results, marinate chicken for at least 15 minutes—this gives the flavors time to penetrate and starts to tenderize the meat. Ideally, marinate for 2-4 hours for maximum flavor and tenderness. You can marinate up to 24 hours in the refrigerator, but don't go longer as the lime juice can start to "cook" the chicken and make the texture mushy. If you're really in a rush, even a quick 15-minute marinade while you prep the vegetables makes a noticeable difference!
Can I make chicken fajitas without a grill?
Absolutely! A cast-iron skillet or grill pan on the stovetop works perfectly and is actually what many restaurants use. The key is cooking over high heat to get that characteristic char and smoky flavor. Make sure your skillet is screaming hot before adding the chicken and vegetables—this is what creates those delicious caramelized bits. A cast-iron skillet retains heat best and gives the most authentic results. You can also use an outdoor grill if you have one, cooking the chicken and vegetables over direct high heat.
What toppings go with chicken fajitas?
Classic fajita toppings include sour cream, guacamole or sliced avocado, salsa (red or green) or pico de gallo, shredded cheese (cheddar or Mexican blend), fresh cilantro, and lime wedges. Other popular additions include pickled jalapeños for heat, black beans for protein, Mexican rice, shredded lettuce, and sliced radishes. The beauty of fajitas is that everyone can customize their own! Set out a variety of toppings and let people build their perfect fajita.
Can I prep fajitas ahead of time?
Yes! You can prep components ahead to make dinner faster. Slice the chicken and marinate up to 24 hours ahead. Slice the peppers and onions and store in an airtight container for up to 2 days. Prep all your toppings ahead too. When ready to serve, just cook the vegetables and chicken—it takes less than 15 minutes. You can also cook everything ahead and reheat, though the chicken won't be quite as juicy. Fajitas are great for meal prep and leftovers reheat well in a hot skillet!
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