Grilled Chicken Fajitas
These Chicken Fajitas are so quick and easy to make, with a delicious mix of seasonings. With a flavorful chicken fajita marinade and grilled vegetables, this chicken fajita recipe is a favorite easy meal!
Servings: 6 servings
For the Chicken
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice from 2 limes
- 3 cloves garlic minced
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken breasts
For the Vegetables
- 1 large red onion sliced into ½-inch thick rounds
- 2 bell peppers halved and stems, seeds and ribs removed
- 1 ½ tablespoons olive oil
For Serving, as Desired
- 12 small tortillas (flour tortillas or corn tortillas)
- guacamole or avocado
- sour cream or plain Greek yogurt
- shredded cheese
Marinate the Chicken
Combine the 2 tablespoons olive oil, lime juice, garlic, honey, chili powder, cumin, salt and pepper in a large zip top bag. Seal the bag and use your hands to mix the marinade ingredients together.
Add the chicken breasts to the bag, seal it well and pound the chicken to an even thickness using a meat mallet or rolling pin. (Optional, pounding the chicken helps it to cook more evenly and makes it more tender.)
Marinate the chicken in the refrigerator for at least 30 minutes and up to 8 hours.
Grill the Chicken and Vegetables
Brush both sides of the bell pepper halves and onion rounds with the 1 ½ tablespoons olive oil.
Clean the grates of an outdoor gas or charcoal grill. Oil the grill grates and then heat the grill to medium-high (375-450° F).
Remove the chicken from the marinade and discard the extra marinade. Grill the chicken for 5-8 minutes per side, until the internal temperature reaches 165 degrees F. For the best grill marks and juicy chicken, begin grilling the chicken on the hottest part of the grill and then move it to medium heat to finish cooking through. Close the grill lid to keep the heat in the grill to help the chicken cook through.
Let the chicken rest for 5 minutes before slicing.
Meanwhile, grill the peppers and onions over medium heat, flipping them once, about 10 minutes total. (If you prefer, you can cook the veggies in a skillet on the stove. Skip the step of brushing them with olive oil, slice the veggies into strips and cook in 1 tablespoon of olive oil in a large skillet over medium heat until crisp-tender).
Slice the chicken, peppers and onions and serve in tortillas with toppings as desired.
Calories: 411kcal | Carbohydrates: 37g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 940mg | Potassium: 640mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1375IU | Vitamin C: 55.4mg | Calcium: 82mg | Iron: 2.9mg
Nutrition information is only an estimate.
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