Easy Grilled Chicken Fajitas

This Grilled Chicken Fajitas recipe is so easy and loaded with flavors. It’s a family favorite and has been tweaked to perfection over the years. It’s a simple mixture of lime juice, oil, and spices mixed together to create tasty and zesty chicken fajitas.

Grilling is one of my favorite methods of cooking. It’s easy to get moist meats with a delicious char, and I’ve covered how to do this in a few meat grilling guides. Grilled Chicken Fajitas is no exception. For perfectly grilled chicken, be sure to  check out this Grilled Chicken Breast recipe.

With a few tips, it grills into moist chicken fajitas that can be served with salads, tacos on their own with sides such as String Bean Casserole and rice.

Easy Grilled Chicken Fajitas

Making fajitas is super simple and only requires mixing together the marinade ingredients, slicing the vegetables, and marinating the chicken to soak up the flavors.

Here’s What You’ll Need for the Marinade

• Soy sauce
• Red wine vinegar
• Oil
• Fresh cilantro
• Minced garlic
• Lime juice
• Pickled jalapeno juice
• Chili powder
• Cumin powder
• Black pepper

The combination of flavors creates a classic fajita marinade. It’s a mixture of umami, tangy, and spice flavors that enhances the flavor of the chicken.

How Long to Marinate the Chicken?

Marinate the chicken for at least 1 hour. Up to 8 hours is preferred to infuse the most flavor. 

Pro Tip: The acids in the vinegar and lime also help to break down the proteins in the chicken. A longer marinade time will tenderize the meat and creates juicier chicken breasts.

How to Grill Chicken Fajitas

1. After marinating, let the chicken sit at room temperature for about 30 minutes. Remove chicken from the bag and discard the marinade.
2. Preheat gas grill to medium-high heat or 350-400° F. 
3. Lightly grease grill surface and add whole chicken breasts. Close lid and cook 8 minutes, or until bottoms are browned with sear marks.
4. Rotate chicken, close lid, reduce heat to medium and cook 7-10 minutes more, or until internal temperature reaches 165° F.
5. Remove chicken from grill and let rest 5 minutes before serving.

What About Grilling the Veggies?

The best way to cook the fajita vegetables is in a foil pouch separately from the chicken. This seals the vegetables and cooks them in steam. It also helps prevent burning and stops the veggies from falling through the grill grates. Grill about 10 minutes on medium heat, rotating mid-way.

Additional Tips for the Best Chicken Fajitas

Don’t add salt to the marinade

Soy sauce has plenty of sodium, so no extra salt is needed.

Use a high-heat cooking oil

Oil in the marinade helps infuse flavors and creates juicier chicken breasts. It also creates a nice sear and prevents sticking while grilling. Be sure to use a high-heat oil to prevent smoking, such as avocado, vegetable, or canola oil.

Bring the chicken to room temp

Cooking the chicken breast cold will most likely sear the outside too much before the center has a chance to cook evenly. It’s best to let meats sit at room temperature for about 30 minutes before cooking.

For more tips like this, read my guide to create perfectly grilled chicken breast.

I’ve also created grilling guides for other meats such as grilled ribeye, grilled pork chops, and grilled pork tenderloin and grilled rack of lamb. They cover everything you need to be a grilling pro and create juicy grilled meats with perfect sear marks.

How to Serve the Fajitas

After grilling, remove the chicken and vegetables from the grill and let sit at room temp for 3–5 minutes. Cut the chicken breast into slices and carefully open the vegetable pouch. Here’s a few serving suggestions:

• Serve the chicken slices and veggies as is with sides such as beans and rice.
• Make fajita tacos or burritos.
• Serve as a salad or fajita bowl.
• Garnish with extra lime juice, sour cream, salsa, chopped cilantro, and onions, and/or avocado slices.

More Chicken Recipes You Might Like

• No Marinade Chicken Fajitas
• Keto Chicken Fried Steak
• Keto Baked Chicken Parmesan
• Lemon Chicken Pasta
• Chicken Minestrone Soup
• Chicken Pho Soup Recipe
• BBQ Baked Chicken Drumsticks
• Air Fryer Chicken Wings
• Chicken Katsu
• Chicken Broccoli Casserole
• Chili Lime Grilled Chicken Bowls

View all chicken recipes.

More Recipes to Try on the Grill

• Shrimp Fajitas Skewers
• Pork Satay Skewers
• Mexican Shrimp Cocktail
• Grilled Salmon Kabobs
• Orange Herb Chicken Kabobs
• Barbecue Cumin Chicken Kebabs
• Cowboy Grilled Pork Chops

View all gas grilled recipes.

Looking for more fajitas? Try my easy Pork Fajita Tacos.

Grilled Chicken Fajitas

Written by Matt | Plating Pixels

A simple mixture of lime juice, oil, and spices mixed together to create tasty and zesty grilled chicken fajitas.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Marinating 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Entree, Grilled

Cuisine Mexican

Servings 4

Calories 367 kcal

Equipment

• Gas Grill
• Ziploc Bag
• Parchment Paper
• Thermometer

Ingredients

  

1x2x3x

• ½ cup soy sauce
• ½ cup red wine vinegar
• ½ cup chopped fresh cilantro
• ¼ cup avocado oil
• 4 cloves garlic minced
• 3 medium limes juiced
• 3 tablespoons pickled jalapeno juice
• 1 tablespoon chili powder
• 1 teaspoon cumin powder
• ½ teaspoon black pepper
• 4 medium chicken breasts about 2 pounds
• 3 medium bell peppers red, yellow, and green, sliced
• 1 large yellow onion sliced
• Garnishes such as extra lime juice, chopped cilantro and onion, salsa, sour cream and/or sliced avocado

Instructions

 

• Place the first 10 ingredients, through black pepper, into a large Ziploc bag. Stir to combine ingredients.
• Add whole chicken breasts and sliced vegetables to the bag and seal. Be sure to remove excess air so the ingredients stay submerged in the marinade.
• Marinate in the fridge for at least 1 hour, and up to 8 hours, rotating the bag midway.
• Let the chicken sit at room temperature for about 30 minutes. Remove chicken from the bag and set aside. Drain and discard the marinade liquid. Place the vegetables on a large foil sheet and seal to create a pouch.
• Preheat a gas grill to medium-high heat or 350-400° F. Lightly grease grill surface and add whole chicken breasts. Close lid and cook 8 minutes, or until bottoms are browned with sear marks.
• Add vegetable pouch to the grill, rotate chicken, and close the lid. Reduce heat to medium and cook 7-10 minutes more, or until the internal temperature of the chicken reaches 165° F and the vegetables are tender.
• Remove chicken breasts and vegetable pouch from the grill and let rest 5 minutes. Cut the chicken into slices and serve as desired, such as in tacos, a salad or with sides.

Notes

• For more tips on how to grill chicken, check out my ultimate guide for grilled chicken breasts.
• Marinade the chicken for at least 1 hour. Up to 8 hours is preferred to infuse the most flavor. 
• Soy sauce has plenty of sodium, so no extra salt is needed.
• Be sure to use a high-heat oil to prevent smoking, such as avocado, vegetable, or canola oil.
• Letting the chicken sit at room temp before grilling helps it cook more evenly.

Nutrition Facts

Grilled Chicken Fajitas

Serving Size

 

1 chicken breast with veggies

Amount per Serving

Calories

367

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

127

mg

42

%

Sodium

 

678

mg

29

%

Potassium

 

1123

mg

32

%

Carbohydrates

 

17

g

6

%

Fiber

 

5

g

21

%

Sugar

 

7

g

8

%

Protein

 

45

g

90

%

Vitamin A

 

3607

IU

72

%

Vitamin C

 

135

mg

164

%

Calcium

 

58

mg

6

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword chicken fajita marinade, chicken fajitas, grilled chicken fajitas

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