Easy Grilled Chicken Fajitas

These easy grilled chicken fajitas with a simple marinade and skillet bell peppers and onions are a delicious way to get your Mexican food fix at home that can be cooked entirely on the grill! (gluten-free, dairy-free)

What is your go-to dish when you eat at your favorite Mexican restaurant? Mine is always, always fajitas. No matter how good the rest of the menu looks, I just can't be swayed away from a good classic. Since my husband and I both love fajitas, we have been making them at home for years. It's pretty simple to grill the meat, cook some veggies and have a little Tex-Mex dinner right in your own home! 

Why You'll Love These Grilled Chicken Fajitas

I know there are tons of fajita recipes out there. But IMHO, these are absolutely the best. First, because they're grilled. The flavor just isn't the same without the grill. It allows the chicken to get nice and juicy on the inside with a flavorful outside that you slice after cooking, for way better results. All while cooking the onions and peppers in a skillet on the grill. Cooking them separately allows you to cook each element to the perfect doneness before mixing the chicken with the veggies. 

Second, they're super easy. The marinade is super simple, and the entire meal can be cooked outside on the grill, which means less work and less cleanup. Finally, they're served right in the skillet to keep them warm, for an experience a little bit closer to your favorite restaurant.

How To Make Easy Grilled Chicken Fajitas

1. Mix the marinade right in the dish you'll marinate the chicken in. Make sure the chicken filets are sliced about ½ inch thick, and coat them in the marinade. Let the chicken soak up all the flavor in the fridge for at least 30 minutes.
2. Meanwhile, slice the bell peppers and onions to even thickness (about ¼ inch). 
3. Heat the grill to high heat and let it get nice and hot, then turn it down to medium low. Add the chicken and let it cook 5-7 minutes per side, flipping once, until the internal temperature reaches 165°F. 
4. While the chicken cooks, add the skillet to the grill with the oil. Add the peppers and onions, stirring occasionally, until they are soft. About halfway through cooking, stir in the worcestershire sauce.
5. Remove the chicken from the grill, slice thinly, and add it into the skillet with the peppers and onions. 
6. Serve directly from the skillet on a hot pad on the table for the most restaurant-like experience, with warm corn tortillas and toppings of your choice!

Tips For Making The Best Chicken Fajitas

• Make sure your chicken is even thickness for evenly cooked chicken. Once you place it on the grill, don't disturb it until grill lines appear to avoid sticking. Also, I highly recommend a meat thermometer to ensure the chicken is cooked through without drying it out.
• You can wrap the tortillas in foil and place them on the top rack (or over indirect heat) on the grill to warm while everything cooks.
• Slice peppers and onions to even thickness to make sure they are evenly cooked. 
• If you don't have a grill, you can cook these inside in a grill pan or skillet in the oven. Preheat the grill pan or skillet on the stove to get it nice and hot, then sear the chicken for about 2-3 minutes per side. Finish in the oven at 350°F until the chicken is cooked through. Cook the peppers and onions in a skillet on the stovetop, then slice the chicken and add to the skillet with peppers and onions.

What Should I Serve With Chicken Fajitas?

• We like to make a little topping plate with shredded cheese, sour cream, pico de gallo, and guacamole.
• Rice and beans are always good, classic side dishes for fajitas. Try my pinto beans, or my easy refried black beans!
• And of course, no Tex-Mex meal is complete without chips, salsa, and a good margarita!

Can Leftover Fajitas Be Reheated?

Absolutely! I'm all for eating your leftovers. But there is a right way and a wrong way to reheat them. Don't microwave them. Microwaved chicken is no bueno. I like the reheat leftover fajitas in a cast iron skillet (or you can use a nonstick skillet) on the stove until they are warmed through. Leftover fajitas can be stored in an airtight container in the refrigerator for 3-4 days. 

Ingredient Substitutions

• If you prefer beef fajitas, this recipe can definitely be used with beef! I recommend skirt steak, and keeping the grill on medium-high heat to sear it. Steak is done when the internal temperature reaches 145°F.
• If you don't have chipotle powder, smoked paprika is nice to still get a smoky flavor. I don't love regular chili powder in fajitas, but it will work in a pinch. If you're using regular chili powder, reduce the amount to ¼ tsp.
• You can use ½ teaspoon garlic powder in place of fresh garlic.
• I prefer Mexican oregano in Mexican recipes, but regular (Greek) oregano also works.
• If you're gluten-free, make sure your worcestershire sauce is gluten-free. You can also just omit it if you'd like. Corn tortillas are naturally gluten-free, but flour tortillas are not.
• I love a lot of veggies in my fajitas. If you do too, add an additional ½ onion and ½ bell pepper.

Did you make this recipe? Please leave a star rating in the comments!

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