Grilled Chicken Fajitas

5 from 3 votes

Step up your taco night game with the best-ever, marinated grilled chicken fajitas. Preparing a smorgasbord of fajita goodness on the grill is easier than you'd think.

A dish of grilled chicken slices mixed with bell peppers and onions in a black square pan, surrounded by bowls of guacamole, salsa, shredded cheese, and tortilla on a light-colored table.

Taco night is a go-to around my house. We eat tacos at least once a week!

Whether it's on our favorite tortillas or in the form of taco soup, you can bet there will be tacos on the menu!

In the summertime, I like to make fajitas on the grill to mix things up. You can't go wrong with marinated chicken and veggies on a tortilla!

If you love Mexican-inspired recipes, check out these Slow Cooker Salsa Verde Pulled Pork Tacos and these Beef Taco Lettuce Wraps.

Grilled chicken fajitas recipe

These grilled chicken fajitas are similar to my grilled chicken thighs but first soaked in a Tex-Mex marinade and grilled alongside marinated veggies.

Technically fajitas and tacos are different. Fajitas get their name from the sizzling strips of steak, a word meaning "little sash" in Spanish. However, chicken and shrimp can also be used in modern-day fajitas.

This fajita chicken is so juicy and tender, thanks to the marinating. We tend to enjoy it on tortillas most often, but you can easily cut them up to eat on a salad, in wraps, or on burrito bowls.

You can make chicken fajitas for taco night (or Taco Tuesday), for Cinco de Mayo or even for a Mexican Christmas Dinner.

Grilled chicken breasts, with one sliced, placed on a wooden cutting board. A bowl of shredded cheese and cooked vegetables are visible in the background.

Essential grilling tools

Here's what you need to make these chicken fajitas:

  • No-stick spray: Grill spray coats the grates and makes them easier to clean afterward.
  • A meat thermometer: Insert a meat thermometer to check the temperature of any meat you cook.
  • A grill brush: Use a grill brush to clean off any burnt-on residue without scratching the grates.
  • Kitchen shears: Use kitchen scissors to snip off fatty parts of the chicken thighs.
  • Utensils: Invest in a pair of tongs and a turner for flipping and turning food on the grill.
  • Grill basket:metal basket is great for fajita veggies or small cuts of meat that might fall through the grill grates.
  • Aluminum foil: Foil is a great alternative to grill baskets! Fold it up into a packet for veggies.
Top view of ingredients for a dish including sliced red, yellow, and green bell peppers, onions, raw chicken thighs, various spices, lime, and liquids in small bowls on a light-colored surface.

Ingredients

Here's what you will need to pick up at the store for your chicken fajitas:

  • chicken thighs (you can use chicken breasts if you prefer)
  • red and green bell peppers
  • onion
  • avocado oil or olive oil
  • orange juice
  • fresh limes
  • salt
  • dried oregano
  • ground cumin
  • garlic powder
  • chili powder
  • paprika

Oh, and tortillas of course! They are definitely optional, and you can eat your fajitas over rice or a salad if you prefer.

For tortillas, you can use corn or flour, or even hard taco shells. We love these sourdough tortillas but sometimes we make tostadas. The point is to have fun, so serve them your favorite way!

A white plate holds five tacos with lime wedges. Surrounding the plate are bowls of salsa, shredded cheese, guacamole, refried beans, sour cream, tortilla chips, and rice. Some shredded cheese is scattered.

Fajita toppings

Don't forget your favorite toppings, either! Here are a few ideas for fajita toppings:

How to make grilled chicken fajitas

These chicken fajitas have a lot of steps, but I promise they're not hard to make! If you know how to grill anything (even if you are a newbie), I know you can do it!

Image of meal preparation showing a bowl of sliced colorful vegetables, a bowl of raw chicken, a bowl of seasoning, lime halves, a grater, and tortillas on a cutting board.
Raw chicken thighs marinating in a glass bowl next to sliced onions, peppers, lime halves, a grater, and tortillas on a table.

First, prepare the chicken thighs by trimming excess fat with kitchen scissors or a shark knife.

Halve the bell pepper, remove the seeds and slice them into strips. Peel and slice the onion.

NOTE: If you prefer to cook the peppers and onions ON the grill, you'll need to use a grill basket to hold the strips or leave the veggies cut in half to cook directly on the grill. You can also wrap the veggies in a big piece of foil (to form a packet) and heat the packet on the grill.

Alternatively, you can broil the veggies on low in the oven while you are grilling if you don't have enough room on your grill for both.

Place chicken thighs, peppers and onions in a plastic bag or large bowl to marinate.

Mix together all of the marinade ingredients in a small bowl or measuring glass.

Pour over chicken and veggies and marinate in the fridge for at least 30 minutes. The longer it marinates the more the flavors will soak in! Do not marinate for longer than 24 hours.

A glass bowl contains marinated chicken pieces, sliced onions, and mixed bell peppers, alongside a whisk in a bowl and a plate with a partially visible lime and a grater on a light-colored surface.
A skillet with cooked chicken breast and sliced bell peppers and onions. Surrounding it are bowls of salsa, sour cream, guacamole, shredded cheese, lime, and a plate of tortillas.

Once you're ready to cook the chicken, preheat the grill to medium-high heat (around 375°F-400ºF). Once the grill is preheated, clean the grates with a grill brush.

Prepare grill grates by spraying with grill spray or using half an onion to naturally season the grates to prevent sticking.

Use grill tongs to remove chicken thighs from the marinade and place them on the grill. Cook for 7-8 minutes before flipping. Continue cooking until internal temperature reaches 165°F with a meat thermometer, about 20-25 minutes total.

Let them rest on a plate for 5 minutes to let the juices settle. Then, slice or dice chicken on a cutting board. Serve with tortillas and other desired toppings!

A hand squeezes lime juice over a plate of tacos filled with grilled meat, bell peppers, and melted cheese. In the background, there are dishes of guacamole, salsa, and more tacos.

Tips for success

Here are my best tips for making this recipe:

Do not marinade chicken longer than 24 hours because the acid in the citrus juices will start to break down the chicken.

You can choose to grill the veggies as well if you have room for them. You will need a grill basket or foil packet to hold the strips. You can also grill the veggies cut in half instead of in strips. Alternatively, you can use your oven to broil the veggies on low while you are grilling if you don't have enough room on your grill for both. (This is what I prefer for the size of my grill!)

Don't flip the chicken before it's ready. If it sticks to the grate, it's not ready to flip. Give it a few more minutes and I promise it will break free when it's ready to turn over.

Chicken thighs have a good amount of fat already and combined with the citrus from the marinade, this can cause grill flare-ups. Be sure to clean your grill grates once the grill is preheated and monitor the grill while cooking. (Keeping the lid close but looking for spikes on the grill thermometer).

If you have a three-burner grill, it's helpful to place smaller thighs on the outside of the grill, leaving the larger ones in the middle to help them cook evenly. Be sure to check smaller pieces a few minutes early as they may cook faster.

A plate with three fajitas filled with sliced bell peppers and onions, served with a side of white rice, refried beans, tortilla chips, salsa, and avocado slices.

More grilled recipes: Grilled Pork Chops | Grilled Turkey Burgers | Grilled Chili Lime Chicken

What to serve with chicken fajitas

Tortilla chips with queso, guac and/or salsa are always a hit for an appetizer!

We almost always make this Mexican rice and refried beans to go with our fajitas. A salad or air fryer corn are always good ideas too!

Margaritas and palomas are my go-to drinks to enjoy with Mexican food like fajitas. I also love this strawberry lemonade for the kiddos (and adults!).

For dessert, these fruity watermelon mojito popsicles will be a hit for a hot day. Or serve up a traditional Mexican dessert such as sopapillas or churros.

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

A dish of grilled chicken slices mixed with bell peppers and onions in a black square pan, surrounded by bowls of guacamole, salsa, shredded cheese, and tortilla on a light-colored table.

Grilled Chicken Fajitas

Grilled chicken fajitas are a delcious and easy dinner you can make on the grill. Serve with all your favorite sides and toppings.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinade Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6 chicken thighs
Author: Madison | A Joyfully Mad Kitchen

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • fajita marinade

Fajita marinade

  • ½ cup avocado or olive oil
  • ¼ cup orange juice
  • ½ cup lime juice freshly squeezed from 4 limes
  • 1 teaspoon lime zest
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika

Instructions

  • Prepare chicken thighs by trimming excess fat with kitchen scissors.
  • Remove bell pepper seeds and slice them into strips. Peel, halve and slice the onion into strips. (See note.)
  • Place chicken thighs, peppers and onions in a plastic bag or large bowl for marinade.
  • Whisk together all marinade ingredients in a small bowl or measuring glass.
  • Pour over chicken and veggies and marinate in the fridge for at least 30 minutes. The longer it marinates the more the flavors will soak in! Do not marinate for longer than 24 hours.
  • Once you're ready to cook the chicken, preheat the grill to medium-high heat (375°F-400ºF). Once the grill is preheated, clean the grates with grill brush.
  • Prepare grill grates by spraying with grill spray or using half an onion to naturally season the grates to prevent sticking.
  • Use grill tongs to remove chicken thighs from the marinade and place on the grill. Cook for 7-8 minutes before flipping. Continue cooking until internal temperature reaches 165°F with meat thermometer (about 20-25 minutes total). Let rest for 5 minutes.
  • Once cooked, slice or dice chicken on a cutting board and serve with tortillas and other desired toppings!

Notes

Veggie tips: If you prefer, you may cook the peppers and onions ON the grill alongside the chicken. You can use a grill basket or foil packet to hold the strips or you can leave the veggies cut in halves to cook directly on the grill. Alternatively, you can broil the veggies on low in the oven while you are grilling if you don't have enough room on your grill for both.
Marinade tips: Do not marinade chicken longer than 24 hours because the acid in the citrus juices will start to break down the chicken.
Chicken tips: Chicken thighs have a good amount of fat already and combined with the citrus from the marinade, this can cause grill flare-ups. Be sure to clean your grill grates once the grill is preheated and monitor the grill while cooking (keeping the lid close but looking for spikes on the grill thermometer).
If you have a three-burner grill, it's helpful to place smaller thighs on the outside of the grill, leaving the larger ones in the middle to help them cook evenly. Be sure to check smaller pieces a few minutes early as they may cook faster.
Serving suggestions: Serve with or without flour or corn tortilla (or taco shells), or on a salad or burrito bowl. For sides, consider rice and beans or refried beans. For toppings, cheese, salsa, tomatoes sour cream, guacamole and/or lettuce.

Nutrition

Serving: 1g | Calories: 195kcal | Carbohydrates: 2g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 138mg | Sodium: 201mg | Sugar: 1g
5 from 3 votes (3 ratings without comment)

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