Every time I make these grilled chicken fajitas, I ask myself why we don’t make them more often. First of all, the marinade used in this recipe is amazing, imparting such great flavor to the chicken. Second, grilled vegetables are involved, which is always a good thing. Third, this meal is surprisingly easy to get on the table.
Add in a side dish or two, and you have a delicious meal (and probably some leftovers, too). This time, I served black beans and Spanish rice topped with fresh tomatoes alongside the fajitas. We also enjoyed some tortilla chips and homemade salsa- if you haven’t yet tried this recipe for restaurant-style salsa, I highly recommend that you do so soon!
Grilled Chicken Fajitas
- 1/3 cup freshly squeezed lime juice
- 6 tbsp. vegetable oil, divided
- 3 cloves garlic, minced or pressed
- 1 tbsp. Worcestershire sauce
- 1 1/2 tsp. brown sugar
- 1 jalapeno, seeded, ribbed, and diced
- 1 1/2 tbsp. minced fresh cilantro
- 1 tsp. salt
- 3/4 tsp. pepper
- 3 boneless, skinless chicken breasts, butterflied (6 halves total)
- 1 large red onion, sliced into 1/2-inch thick round slices, rings not separated
- 2 large bell peppers, stemmed, quartered, and seeded
- 8-12 (6-inch) flour tortillas
Optional, for serving:
- Sour cream, cheese, avocado, guacamole, and/or salsa
- In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Reserve 1/4 cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap, and refrigerate for 15 minutes.
- Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
- Meanwhile, prepare a charcoal grill or heat a gas grill until hot.
- Remove the chicken breast halves from the marinade and transfer to the grill; discard the left over marinade. Place the onion rounds and peppers on the grill. (I grilled my vegetables on my grill pan.) Cook the chicken until it is well browned, 3-4 minutes. Flip the chicken and continue grilling until it is cooked through. Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
- In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.
- Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into 1/4-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into 1/4-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. (I usually skip these steps of tossing the vegetables and chicken with reserved marinade.) Serve chicken and vegetables with the warmed tortillas, and sour cream, cheese, avocado, guacamole, and/or salsa, if desired.