Grilled Chicken Fajitas

a grilled chicken fajita on a plate opened to show the toppings

Marinated chicken cooked on the grill with fajita veggies, then tossed in reserved marinade. This flavorful take on fajitas can be served with tortillas or burrito bowl style.

Course Main Course

Cuisine Mexican

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 509kcal

Author Meghan

Ingredients

For the marinade:

4 tablespoons vegetable oil
⅓ 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 ¼ cup of marinade
1 teaspoon salt
3 boneless, skinless chicken breasts, pounded to ½-inch thickness approx. 1 ½ pounds

For the veggies:

2 tablespoons vegetable oil
1 large red onion peeled and cut into ½-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

Optional:

Flour tortillas
Shredded cheese
Sour cream
Salsa
Cilantro

Instructions

Mix marinade ingredients in a glass measuring cup. Remove and set aside ¼ cup of marinade.
4 tablespoons vegetable oil, ⅓ cup lime juice , 3 cloves garlic, 1 tablespoon Worcestershire sauce, ½ tablespoon brown sugar, 1 jalapeño, 1 ½ tablespoons chopped cilantro
Combine the remainder of the marinade with an additional 1 teaspoon salt and the chicken, cover and refrigerate for 15 minutes.
1 teaspoon salt, ¾ teaspoon pepper, 3 boneless, skinless chicken breasts, pounded to ½-inch thickness
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°F.
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 ¼-inch strips and toss with the remaining 2 tablespoons reserved marinade in a separate bowl. (Alternatively, toss chicken and veggies together with the entire ¼ cup portion of reserved marinade).
Serve with toppings as desired, and enjoy!

Notes

Source: Adapted from The Complete America's Test Kitchen TV Show Cookbook

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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