Description
Juicy grilled chicken, smoky charred peppers, and onions tucked into warm tortillas with a squeeze of lime—perfect for a cozy, crowd-pleasing dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 large bell peppers (assorted colors), sliced into strips
- 1 large red onion, sliced into thin wedges
- 2 tbsp olive oil
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (optional for garnish)
- 6–8 flour or corn tortillas, warmed
- Sour cream, guacamole, shredded cheese, salsa (optional toppings)
Instructions
- In a mixing bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, onion powder, garlic powder, cayenne, and a pinch of salt and pepper.
- Place chicken in a ziplock bag or container, pour the marinade over, and ensure it’s evenly coated. Seal and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
- Preheat your grill to medium-high heat (around 375°F or 190°C). Lightly oil the grates to prevent sticking.
- Slice the bell peppers and onion into strips while the chicken marinates.
- Remove chicken from the marinade and place it on the grill. Cook for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes before slicing.
- Toss the sliced veggies with a drizzle of olive oil and a pinch of salt. Grill them directly on the grates or use a grill basket, turning occasionally, until softened and lightly charred (about 5-7 minutes).
- Wrap tortillas in foil and place them on the grill for 1-2 minutes, or heat them individually in a skillet.
- Slice the chicken into thin strips. Fill each tortilla with chicken, veggies, and your favorite toppings. Garnish with cilantro and serve with lime wedges.
Notes
[‘Don’t skip the marinade—it tenderizes the chicken and infuses bold flavor.’, ‘Use a meat thermometer to ensure the chicken reaches 165°F (74°C).’, ‘Let the chicken rest after grilling to lock in juices.’, ‘Char the veggies for smoky flavor.’, ‘Multitask by grilling veggies and warming tortillas while the chicken rests.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 320
- Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 28
Keywords: grilled chicken fajitas, Mexican recipe, easy dinner, healthy fajitas, chicken fajitas recipe