Grilled Chicken Fajitas

two fajitas with grilled chicken, peppers, onions and avocado

from kristineskitchenblog.com

These Grilled 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 recipe is a favorite easy meal!

Prep Time15

Cook Time15

Marinate Time30

Total Time1

Servings: servings

Calories: 411kcal

Ingredients

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
salsa
shredded cheese

Instructions

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.

Nutrition

Nutrition information is only an estimate.