^{What’s better than a sizzling plate of chicken fajitas? It’s always so exciting to order at a restaurant. Now you don’t have to go out to get this great dish. These homemade grilled fajitas have the best marinade…hands down!}

One order that I can never turn down at almost any restaurant is a hot plate of fajitas! Every sensation this has to offer is everything I want in front of me. I love seeing people’s heads turn at the sound of a sizzling plate flying by them in a restaurant. It’s all my favorite things – charred meats, seared vegetables and an accessory plate of Mexican toppings…what’s really not to love?

The great thing about ordering fajitas is I never feel guilty regardless of the occasion. You never have to feel like you have to miss out in a restaurant because you can choose how you feel in the moment when ordering fajitas! You want all the tortillas? Go for it! You want to hold the rice and tortillas and cheese? Great! It doesn’t matter because it’s good regardless.

I could go on for hours about fajitas, but instead, I just made them! What makes for an incredible experience at home is grilling the meat. That smoky aroma outside and the incredible rub probably made these some of the best I’ve honestly had. And that’s an homage to all the wonderful fajitas I’ve tried at restaurants.

So what are we looking for in the best fajita:

A perfect cook – a nice char but still keeping the meat juicy and easy to bite
The seasoning – you don’t think about this being that important but imagine having a fajita that was bland? This rub packs so much flavor with a lot of the spices you already have on hand
The sides – The sides are easy and I highly recommend making them yourself but if you can’t, this meat and vegetable mixture pulls a lot of the weight!
Leftovers – I make a lot of these JUST so I can enjoy them for a few days.

Please check out my other recipes that support the feast of Fajitas Four Ways:

Chipote pepper refried beans

Tableside Guacamole & Baked Tortilla Chips

Pico de Gallo

Jalapeno Ranch Dressing

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Grilled Chicken Fajitas

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What’s better than a sizzling plate of chicken fajitas? It's always so exciting to order at a restaurant. Now you don't have to go out to get this great dish. These homemade grilled fajitas have the best marinade…hands down!

Prep Time:8 10

Cook Time:25

marinating time:8

Ingredients

For Chicken

2 tablespoons olive oil
1 tablespoon garlic minced
2 limes zest and juice
1 tablespoon chili powder
½ tablespoon garlic powder
½ tablespoon cumin
1 teaspoon smoked paprika
½ teaspoon coriander ground
½ teaspoon salt
¼ teaspoon black pepper
24 onces boneless, skineless chicken breasts
salt & pepper to taste
lime wedges to serve with
cilantro to serve with

Peppers & Onions

1 tablespoon olive oil extra virgin
2 large bell peppers, red or green sliced
1 medium onion sliced
salt and pepper to taste

Instructions

In a medium bowl combine, chili powder, garlic powder, cumin, paprika, coriander, salt, pepper, olive oils, lime and zest, and garlic. Whisk together and this will create a paste.
Pound chicken to equal thickness with a meat mallet. Salt and pepper the chicken. Let sit in the fridge for 5-10 minutes. Remove from the fridge and rub the chicken with the fajita paste. Add to a one gallon plastic zip bag. Allow to marinate for a minimum of 30 minutes to 8 hours hours.
Preheat the grill to medium-high heat. Add chicken to the grill and cook for 6-8 minutes on each side. Cooking times may vary based on the grill and thickness of the chicken. Use a meat thermometer and test chicken on grill to be at 165 degrees. You can remove chicken at 160 degrees, cover with foil. The internal temperature must be at least 165 degrees.
Let rest for 5-10 minutes before slicing.
Serve with fajita peppers and onions. Drizzle with squeeze lime juice and top with finely chopped cilantro.

For Pepper-Onions:

Heat a large frying pan with olive oil on medium high heat. Let heat up for 45-60 seconds. Add minced garlic and heat up for 1 minutes. Add in peppers and onions. Sautee for 5-7 minutes until onions are translucent and you can see a slight char on the vegetables. Season with salt and pepper
Remove from heat and add to platter with other fajita ingredients.

Notes

Ingredients & Technique:

This recipe does lend itself to cooking all ingredients in one place. I chose to cook the peppers and onions inside in a cast iron. I did not have enough room on the grill as I was cooking soooo much everytime I made this recipe. I have placed foil on the grill before with a non stick cooking spray and carefully sautéed the peppers and onions…probably better to get a grill pan. It’s ok to mix up the cooking techniques – I assure you – and it’s easier for presentation!

When pounding down the chicken, make sure that you understand the goal is to not make it thin. The purpose is to thin out the thick parts so the whole piece in even in size.

Allow the chicken to rest at room temperature after marinating. This will also help with even cooking.

SALT & PEPPER the chicken even before rubbing with the marinade and let sit before rubbing the marinade on the chicken. I made this error the first time and I could tell. Silly how small adjustments make it way better.

How long does it last and where?

This can last for about 5-6 days in the fridge.

Can you freeze it?

You can freeze grilled chicken fajitas before cooking them. This recipe goes straight to the grill so I would not suggest it after cooking. I suggest cutting the chicken into strips, rubbing in the marinade and then freezing. Defrost the chicken before cooking. I would suggest using a cast iron or a frying pan. If you use a grill, use a grill basket or piece a foil to prevent the chicken from going into the grates.

Substitutions?

I made fajitas four different ways so everyone could enjoy their favorite version. Check out the different variations of fajita recipes on sideofveggies.com .

If you want to alter the seasoning blend you can – I have tried this recipe several times and this is the best! (omit cayenne if you don’t like much heat)

Tips and tricks

Marinate for 30 minutes to 8 hours. The longer the meat sits in the rub, the more flavorful it becomes.

Pound the chicken so that it is evenly flat in all areas. It does not need to be too thin, just enough for even cooking (about 1 inch thickness).

What to serve with it?

Fajita Vegetables
Tortillas
Cauliflower Rice
Refried Beans
Salsa/Pico de Gallo
Texas Caviar
Guacamole
On a salad! with Greek Yogurt Ranch!

***** Nutrition Information is calculated for JUST the chicken – for peppers and onion – add 40-60 calories *****

Nutrition

Course: Main Dish

Cuisine: American, Southwestern

Keyword: Chicken, Grill, Spicy

Servings:

Calories: 130kcal

Author: Michelle Cerutti