Grilled Chicken Fajitas
Marinated chicken cooked on the grill with fajita veggies and then tossed in extra marinade dressing. These fajitas are great served with tortillas or as a burrito bowl.
These fajitas have been one of our favorite dinners for years. They are perfect for spring when the warmer weather is the perfect invitation to get outside and grill, but we enjoy them year-round. I have even braved the snow and grilled these outside in January – they are that good!
Sometimes we serve the chicken & veggies with tortillas, but most often we make fajita bowls by placing the grilled food in a bowl and topping as desired. Tossing the cooked chicken and veggies in the reserved marinade is the secret to the bright and tangy flavor of these fajitas, so don’t skip that step.
Every time I make these, I go searching my blog to pull up the recipe, rather than dig out the enormous ATK cookbook, and every time I realize that I have yet again failed to post the recipe. Since I’m making these tonight, I’ve decided to finally post it! And just in time for Cinco de Mayo 🙂
For the marinade:
- 4 tablespoons vegetable oil
- 1/3 cup lime juice (from 3 to 4 limes)
- 3 cloves garlic (minced or pressed)
- 1 tablespoon Worcestershire sauce
- ½ tablespoon brown sugar
- 1 jalapeño (seeded and minced)
- 1 ½ tablespoons chopped cilantro
- 1 teaspoon salt
- ¾ teaspoon pepper
For the chicken:
- All but 1/4 cup of marinade
- 1 teaspoon salt
- 3 boneless, skinless chicken breasts, pounded to 1/2-inch thickness (approx. 1 1/2 pounds)
For the veggies:
- 2 tablespoons vegetable oil
- 1 large red onion (peeled and cut into 1/2-inch-thick rounds, do not separate rings)
- 1 large red bell pepper (seeded and quartered)
- 1 large green bell pepper (seeded and quartered)
- Salt and pepper
- Flour tortillas
- Shredded cheese
- Sour cream
- Mix marinade ingredients in a glass measuring cup. Remove and set aside 1/4 cup of marinade.
- Combine the remainder of the marinade with an additional 1 teaspoon salt and the chicken, cover and refrigerate for 15 minutes.
- Brush both sides of the onion rounds and bell peppers with vegetable oil and season with salt and pepper.
- Using a charcoal or gas grill, cook chicken over high heat until well browned and internal temperature reaches at least 165 degrees.
- Meanwhile, grill the onions and peppers (skin side down first) over lower heat until spottily charred and crisp-tender, 8 to 10 minutes, turning every 3 to 4 minutes.
- If using tortillas, you may warm them on the grill for about 20 seconds per side.
- Separate the rings of onion and place in a medium bowl (I like to cut the rings in half). Slice the peppers into strips and add to the bowl. Toss veggies with 2 tablespoons of the reserved (unused) marinade.
- Slice the chicken into 1/4-inch strips and toss with the remaining 2 tablespoons reserved marinade in a separate bowl. (Alternatively, toss chicken and veggies together with the entire 1/4 cup portion of reserved marinade).
- Serve with toppings as desired, and enjoy!