My Best Authentic Grilled Chicken Fajitas Recipe rivals those at our favorite Mexican restaurant. This recipe is about celebrating the simple yet flavorful blend of fajita seasoning, juicy chicken, and fresh vegetables. It's the perfect example of how a few key ingredients can transform chicken recipes into a meal that's both delicious and easy on the budget.
HOW THIS RECIPE CAME TO BE
The quest for the perfect grilled chicken fajitas began with a desire for a meal that's packed with the best flavor and budget-friendly. Through experimentation and a bit of culinary intuition, we created a recipe that hits all the right notes. These homemade fajitas will make family and friends come back for more and more.
Jump to:
- HOW THIS RECIPE CAME TO BE
- WHAT SETS OUR AUTHENIC CHICKEN FAJITAS APART?
- MARY'S TWO CENTS
- INGREDIENTS
- KEY INGREDIENTS
- SWAP IT OUT!
- DIFFERENT TAKES ON THE BEST AUTHENTIC GRILLED CHICKEN FAJITAS RECIPE
- EQUIPMENT ESSENTIALS
- KEEP IT FRESH
- STEP-BY-STEP INSTRUCTIONS
- FAQ'S
- TOP TIPS
- Best Authentic Grilled Chicken Fajitas Recipe
- RELATED RECIPES
- Comments
WHAT SETS OUR AUTHENIC CHICKEN FAJITAS APART?
Our chicken fajita recipe stands out because of its marinade. The simple marinade of lime juice, chili powder, and other spices ensures every bite is full of flavor. LIkewaise, this fajita recipe can be cooked outside on a gas grill with a grill basket, or in your own kitchen with a grill pan.
MARY'S TWO CENTS
Falling into the 'frugal' category, this recipe proves that you don't need to spend a lot to enjoy high-quality, delicious chicken fajitas. Using budget-friendly boneless skinless chicken breasts and seasonal veggies, this dish is both economical and easy to make.
INGREDIENTS
Simple ingredients, available at the local grocery store, are all that you need to make these delicious grilled chicken fajitas. Don't let this Chicken Fajita recipe scare you off because of all the ingredients. Most of them are probably in your pantry already. This really is an easy recipe.
For the full recipe with quantities, see the recipe card at the end of the post.
KEY INGREDIENTS
To me, a fajita must have fresh cilantro garnish, guacamole, pico de gallo, sour cream, Oaxaca and Cotija cheeses, and lime wedges. These key ingredients are crucial for creating the best chicken fajitas tucked into a warm tortilla with your favorite fajita toppings.
- Boneless, skinless chicken breasts - buy chicken breasts, thin sliced chicken breasts, or chicken tenders. For the best results cut so that the chicken pieces are roughly the same thickness.
- Lime juice - Lime juice is the one ingredient that I won't leave out. It is the scidic tang that wakes up the entire fajita.
- Peppers and onions - A colorful assortment of green, red, orange, and yellow peppers plus red onion, white onion, or yellow onion makes these fajitas delicious and vibrant.
- Flour tortillas - Authentic fajitas always are served on flour tortillas. Use corn tortillas if you must.
SWAP IT OUT!
Versatility is a hallmark of this recipe. No green bell peppers? Any color will do. Prefer steak fajitas or shrimp fajitas? Feel free to swap the protein. For those avoiding gluten, corn tortillas can easily replace flour tortillas. Use skinless boneless chicken thighs in place of chicken breasts if you prefer dark meat.
DIFFERENT TAKES ON THE BEST AUTHENTIC GRILLED CHICKEN FAJITAS RECIPE
Fajitas are wonderfully adaptable. Adding yellow onion or red onion brings sweetness, while mushrooms offer a vegetarian twist. Whether you opt for chicken, skirt steak, or shrimp, each variation introduces a new flavor dimension to this beloved dish.
EQUIPMENT ESSENTIALS
- A cast iron grill pan or outdoor grill with a grill basket will give you great grill marks. A large cast iron skillet will work too.
- Tongs - Using tongs, you can easily flip and char the ingredients to perfection, ensuring your fajitas have that best flavor and texture.
KEEP IT FRESH
Storing leftovers in the fridge means you can enjoy delicious chicken fajitas the next day. They make for an excellent lunch or can be repurposed into another meal, maintaining their juicy chicken goodness. I do not recommend freezing.
STEP-BY-STEP INSTRUCTIONS
Step 1: To a small bowl add half the oil, lime juice, cumin, garlic, oregano, chili powder, paprika, crushed red pepper flakes, and salt. Mix well and set aside.
Step 2: Slice the chicken into thin slices. Place chicken in a bowl with the marinade. Mix with your hands. Cover and refrigerate at least one hour, but not more than four hours.
Step 3: Slice the bell peppers and white onion into half-inch slices. Slice the green tops of the scallions into thin 2 inch-long strips.
Step 4: Place the onion and peppers on a hot grill pan with the remaining oil. Toss with tongs to cook. Add the scallions at the last minute of cooking.
Step 5: Pour off and discard any marinade remaining in the bowl. Use tongs to place the chicken strips onto the hot grill pan.
Step 6: Cook until the chicken is cooked through (165) degrees). Add the vegetables to the grill pan and toss until heated through.
Step 7: When everything is heated through. Leave the fajitas on the grill pan (no heat) until the tortillas are good and it is time to serve. Remove the fajitas ans serve in a shallow bowl.
Step 8: In a separate frying pan, brush oil in a thin layer and grill the flour tortillas until soft with bits of brown. Wrap in foil and place in a 250 degree oven to keep warmuntil all are done.
Step 9: Place the fajita mixture onto a warm tortilla. Top with guacamole, pico de gallo, sour cream, Oaxaca cheese, and cilantro. Squeeze a lime wedge over the top and sprinkle lightly with Cotija cheese. Enjoy!
FAQ'S
Yes, marinate the chicken for up to four hours before grilling for a meal that's ready when you are.
Warm tortillas on the grill or in a skillet until soft, then wrap them in foil to keep them warm.
Chicken should reach an internal temperature of 165°F to ensure it's cooked through.
TOP TIPS
- For thinner slices of chicken, slice it when it's partially frozen. Slice chicken into an even thickness for best cooking
- Avoid crowding the grill to prevent the chicken from steaming instead of charring.
- To keep the veggies crisp, cook them just until they're charred, maintaining their freshness.
Equipment
- Grill pan
- Non-Stick skillet
Ingredients
- 2 tablespoons canola or vegetable oil (divided)
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoons ground cumin
- ½ teaspoon granulated garlic
- ½ teaspoon Mexican oregano
- ¾ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes omit or use ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ pound boneless, skinless chicken breast
- ½ sweet red, yellow or orange bell pepper
- ½ green bell pepper
- 2 scallions
- ½ medium white onion
- 4 soft flour tortillas
- ½ cup prepared guacamole
- ½ cup pico de gallo
- ¼ cup grated Oaxaca cheese
- ¼ cup sour cream or Mexican crema
- 2 tablespoons torn cilantro leaves
- ½ lime sliced into wedges
- 2 tablespoons crumbled Cotija cheese
Instructions
- To a small bowl add half the oil, lime juice, cumin, garlic, oregano, chili powder, paprika, crushed red pepper flakes, and salt. Mix well and set aside.
- Slice the chicken into thin slices. Place chicken in a bowl with the marinade. Mix with your hands. Cover and refrigerate at least one hour, but not more than four hours.
- Slice the bell peppers and white onion into half-inch slices. Slice the green tops of the scallions into thin 2 inch-long strips.
- Place the onion and peppers on a hot grill pan with the remaining oil. Toss with tongs to cook. Add the scallions at the last minute of cooking.
- Pour off and discard any marinade remaining in the bowl. Use tongs to place the chicken strips onto the hot grill pan.
- Cook until the chicken is cooked through (165) degrees). Add the vegetables to the grill pan and toss until heated through.
- When everything is heated through, leave the fajitas on the grill pan (no heat) until the tortillas are ready and it is time to serve. Remove the fajitas and place in a serving bowl.
- In a separate frying pan, brush oil in a thin layer and grill the flour tortillas until soft with bits of brown. Wrap in foil and place in a 250 degree oven to keep warmuntil all are done.
- Place the fajita mixture onto a warm tortilla. Top with guacamole, pico de gallo, sour cream, Oaxaca cheese, and cilantro. Squeeze a lime wedge over the top and sprinkle lightly with Cotija cheese. Enjoy!
Nutrition
This recipe for grilled chicken fajitas is heavy on the spice, without big heat. The jalapeño in the pico de gallo provides heat too. The chicken breast is sliced thin so it cooks fast and gets a nice char. The aroma when the seasoned meat hits the grill pan is unbelievable.
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