Grilled Chicken Fajitas

Tested & Perfected Recipes

These chicken fajitas are perfect for a cookout or getting the whole family sharing everything at the dinner table.

chicken fajitas

We love chicken fajitas at our house. Or I should say that we all find a way to love them. My daughter devours the chicken and nothing else, my son spreads barbecue sauce on his (which is weird, but actually tastes pretty good), and my husband and I eat ours with all the fixins’ like normal people. Such is real-life family dinner, right?

When I think of fajitas, what comes to mind is that sizzling, smoking-hot cast iron skillet from my favorite Tex-Mex restaurant. It’s hard (and, honestly, a little dangerous) to replicate that at home, but it’s possible to make fajitas that are just as good, if not better. I marinate and grill the chicken for a smoky, charred flavor, and then I sauté the onions and peppers on the stovetop until they caramelize and sweeten.

While the ingredient list looks long, these fajitas are easy to make and you can do all of the prep ahead of time, so all that’s left to do at dinnertime is grill the chicken. Plus, they’re fun — perfect for getting the whole family sharing everything at the table or a casual dinner party.

What you’ll need to make chicken fajitas


How to make chicken fajitas

To begin, pound the chicken to an even 1/2-inch thickness. This both tenderizes the chicken and ensures that it cooks evenly.


Next, make the marinade by combining the oil, garlic, lime zest, ancho chili powder, smoked paprika, cumin, oregano, and salt right in a Ziplock bag (no dirty bowls!). Note that I don’t use lime juice in the marinade. I find that acidic ingredients change the texture of the boneless skinless chicken breasts, making them tough and leathery. The zest of the lime imparts lime flavor without altering the texture of the meat.


Mash all of the ingredients together.


Then add the chicken and marinate for at least 8 hours or overnight.


Meanwhile, sauté the peppers and onions over medium-high heat.


When they start to brown, deglaze the pan with a little water and continue cooking until caramelized and tender.


When you’re ready to eat, preheat the grill to high. Grill the chicken, covered, for 2-3 minutes per side.


Transfer the chicken to a cutting board and slice into strips.


Arrange the chicken and peppers on a platter and set out with all the fixins, like guacamole, salsa, shredded cheese, sour cream and cilantro. Enjoy!


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Grilled Chicken Fajitas

These chicken fajitas are perfect for a cookout or getting the whole family sharing everything at the dinner table.

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 8-24 hours to marinade


For the Chicken

  • 1-1/2 to 1-3/4 pounds boneless, skinless chicken breasts or chicken tenderloins
  • 1/4 cup vegetable or canola oil
  • 3 cloves garlic, minced
  • 1 tablespoon lime zest, from 2 limes
  • 1 teaspoon cumin
  • 3/4 teaspoon oregano
  • 3/4 teaspoon ancho chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 8-12 small soft flour tortillas

For the Peppers

  • 2 tablespoons vegetable oil
  • 1 large red onion, sliced 1/4" thick
  • 2 bell peppers, sliced 1/4" thick
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar

Optional Accompaniments For Serving

  • Sour cream
  • Guacamole, store bought or homemade
  • Salsa, store bought or homemade
  • Shredded cheese
  • Chopped cilantro


  1. (Skip this step if using chicken tenderloins.) Place the chicken breasts between two sheets of parchment or wax paper. Using a meat mallet, pound the breasts to an even 1/2-inch thickness.
  2. Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the pounded chicken breasts or tenderloins to the bag and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.
  3. Clean the grill and preheat to high.
  4. While the grill heats, cook the peppers. Heat the oil in a large sauté pan (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8-10 minutes. Add 1/4 cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3-4 minutes, until the water is evaporated and the pan starts to brown again; add 1/4 cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.
  5. Grease the grill. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the chicken on the grill and cook, covered, for 2-3 minutes per side. Let cool slightly, then place the chicken on a cutting board and cut into 1/2-inch slices.
  6. Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.
  7. Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.

Pair with

Nutrition Information

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  • Serving size: 1 fajita (not including optional accompaniments)
  • Calories: 243
  • Fat: 11g
  • Saturated fat: 1g
  • Carbohydrates: 20g
  • Sugar: 3g
  • Fiber: 2g
  • Protein: 15g
  • Sodium: 567mg
  • Cholesterol: 36mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • YASSS!!! hunny, lol. Hands down one of the best recipes I’ve had from Jen. 5 stars all the way. I did not use a grill however I did use a grill pan instead of an outside grill, I let the chicken marinate overnight and it was a hit. I did not make the veggies but I just made soft tacos with the traditional taco toppings. It was great. My husband commented on how juicy the breast was. I was going to make spaghetti tomorrow but I have another breast that I think I will have again for lunch lol. I followed the seasonings to a T and it was perfect. Thank you Jen for your recipes and the book.

    • — Shanell on March 21, 2020
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  • Absolutely delicious. This is the only fajita recipe I use. I make exactly as shown too! I once served it at a friendly get-together and everyone loved it.

    • — Jessica on February 6, 2020
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  • Hello, I just have a question about this recipe and the enchiladas. Are these recipes you can freeze? If yes, at what point can you freeze them? Thank you.

    • — Melanie on January 19, 2020
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    • Hi Melanie, you could make the marinade for the chicken, put the chicken in, and freeze it in the marinade or fully cook and freeze the chicken. For the enchiladas, once they’re cooked, they can be frozen for up to 3 months. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot. Hope that helps!

      • — Jenn on January 19, 2020
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  • As always, Jenn’s recipes are a home run! Made this for my family when I was pressed for time tonight and had about 40 minutes to get dinner on the table. Didn’t have time to marinate for more than 10 minutes and it still turned out great. Too cold to grill so baked on convection at 405 til chicken was done and veggies were browned (chicken took about 8 minutes, veggies took about 14). Served with pico, sliced avo, shredded cheese and sour cream. DELCIOUS!

    • — Elizabeth on January 6, 2020
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  • 5 stars.

    I typically don’t have good luck with chicken breasts/white meat coming out juicy or flavorful BUT I think this marinade was on point. I purchased tenders for my fajitas – strictly to avoid the pounding out of the breasts.

    I marinated them for about 4 hours total. I used my cast iron skillet to first make the peppers/onions then cooked the chicken in 3 batches. Wow! What flavorful chicken….I will be using this again in the future!

    • — Christina D. on December 26, 2019
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  • This were SO delicious! Flavors are spot on and followed recipe exactly. Even my 11-year-old who doesn’t like chicken liked this. And we can’t wait to make this again.

    • — Lisa Rosenberg on December 12, 2019
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  • I have been looking for years for a great fajita recipe. I found it with this one!! It was simple and very tasty. I followed your recipe exactly, even though I thought the peppers may get soggy with the addition of water. They were PERFECT!!! No leftovers at all. You have a new follower. I will be trying many more of your recipes. Thank you!

    • — Melissa Eells on November 23, 2019
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  • This is fantastic recipe. I’ve been trying different marinades for fajitas over the years, trying to find ‘the one’ and this is it! Thanks Jenn!

    • — Erin on November 1, 2019
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  • Can this marinate work the same for beef fajitas?

    • — Ruby on October 29, 2019
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    • Definitely! Hope you enjoy. 🙂

      • — Jenn on October 29, 2019
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  • I made a big batch of this last night. It was delish. we planned on using it throughout the week for salads and sandwiches and quick dinners but we ate all of it tonight. Next week I will make more. the only thing I did differently was use regular chili powder since I don’t know what ancho chili powder is. Can you explain the difference?

    • — Kim on October 7, 2019
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    • So glad you enjoyed these (but sorry to hear you don’t have any leftovers ;). Here’s a piece that explains nicely the difference between traditional chili powder and ancho chili powder. Hope it’s helpful!

      • — Jenn on October 7, 2019
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  • I make this recipe almost weekly. It’s so delicious and definitely restaurant quality. I use chicken tenders to make my life easier so I don’t have to pound the chicken breasts. Definitely a keeper!

    • — Danielle on September 28, 2019
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  • These were just okay the first couple of times I made them. Kind of dry and hard to flip on the grill, and I oiled the grates as directed. As it turns out, it was my fault.

    The secret is to not over pound the chicken. A 1/2-inch is thicker than you think. I corrected this mistake on my 3rd try and all I have to say is that these fajitas were simply the best I’ve ever had.

    • — Chad on August 21, 2019
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  • I have been asked to make chicken and shrimp fajitas for a dinner for 15 people. Could I use this same marinade for shrimp? If so, do I marinate less time? I would separate the chicken from shrimp while marinating, of course.

    • — Nancy A on July 28, 2019
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    • Sure, Nancy – the shrimp would only need 30 minutes or so in the marinade. I’d love to know how it turns out. 🙂

      • — Jenn on July 28, 2019
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      • Thanks Jenn for always responding to our questions. It is so appreciated!! I did a test run today marinating chicken last night and shrimp 30 minutes before cooking. Just added a splash of lime to both, just before serving, and everything was absolutely delicious. I did not change a thing!!! Thank you for sharing your fantastic recipes! I’m in charge of breakfast and dinner on one of the days of a birthday weekend and I’m using your recipes for both meals.

        • — Nancy A on July 29, 2019
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        • My pleasure, Nancy! So glad everything turned out well. 🙂

          • — Jenn on July 30, 2019
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          • Made it a couple of times this past summer. My hubby has asked me why it hasn’t shown up as part of our meal rotation recently. LOL. In short, he loved it! I made two minor changes: I used both the lime juice and the zest in the marinade. And I didn’t pound the chicken breast. I’m too lazy. Hahaha. Instead, I butterfly cut the breasts but making sure the pieces are still connected. So they become big Chicken steaks and they would cook more evenly.

            • — Jackie on September 18, 2019
  • So delicious! Great depth of flavor. This recipe is a keeper!

    • — Stephanie on July 15, 2019
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  • This was really good even though I only marinated it for 3 hours. I also fried them in a frying pan.

    • — Lesley on July 3, 2019
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  • so good, taste better than the restaurant. The lime zest is so flavorful and helped to add a lovely extra something special. My husband had FIVE. I had to stop him before he ate everything. Saving this and using this one from now on!!

    • — Andrea M on June 21, 2019
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  • First of all, thank you for answering my question regarding my paprika mess up! I had initially doubled the recipe, so I did go ahead and add the full 1/2t. of smoked paprika on top of the paprika I had erroneously used.
    I was only able to marinate the chicken about 7 hours before grilling, and I am wondering…..could these actually have tasted any better? I can hardly wait to find out! These ARE delicious. I didn’t think anything could top your perfectly grilled chicken breasts with lemon, garlic and herbs but your fajita recipe is just phenomenal. The chicken is perfectly seasoned, very flavorful but not too salty, and not too heavy on the chili powder taste. I used 3 peppers and one medium onion, which for us was the right mix. Although my veggies didn’t brown, they were absolutely delicious too. I put the fajita fixings on top of bowls of leaf lettuce and served them with salsa and avocado, no dressing needed. As always, thank you Jenn. You have a gift and are a gift. So grateful to you. You are a wonderful chef and a gracious person.

    • — Mary M. on June 10, 2019
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    • ❤️

      • — Jenn on June 10, 2019
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  • Hello Jenn-
    Dumb question. I missed the “smoked” in front of the paprika. I already have the chicken marinating. I used the called for amount, just the wrong ingredient in that I used paprika. Should I just leave it alone or add a little smoked paprika? Thank you!

    • — Mary M. on June 9, 2019
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    • Hi Mary, Go ahead and add half the amount of smoked paprika. It will still be delish. 😊

      • — Jenn on June 9, 2019
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  • Best fajita recipe I’ve ever found! Better than the restaurants for sure! I couldn’t find ancho chili powder so I substituted for chipotle chili powder then squeezed lime juice over the veggies and chicken once it was all cooked.

    • — Sarah on May 31, 2019
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  • SO. GOOD. The smoked paprika really makes it smell and taste like restaurant fajitas. This is now one of my favorite recipes!

    • — Kat on May 30, 2019
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  • Absolutely the best make at home fajitas we have ever had. A summer staple in our home.

    • — Tara on May 27, 2019
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  • This is terrific recipe. I was a cook in a Mexican restaurant and the seasoning for the marinade is spot on. I agree about not using lime juice in the marinade, especially if marinating a long time. The lime zest is a great solution. The only change I made is that I used a broiler instead of the grill because our Chicago weather is still chilly and rainy, and thin cut chicken breasts to save a little time. Turned out as expected – delicious. Thanks for another great recipe, Jenn!

    • — Staci H. on May 13, 2019
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  • Easy, tasty and great to have for leftovers. Had it with brown rice instead of tortillas. Garnished with guacamole, salsa, lime juice and cilantro. Very good!

    • — Niki on May 5, 2019
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  • I can’t rave about this recipe enough!!! I never write reviews and absolutely had to for this one! Everyone asked for the recipe as well after I made it for a get together! My first recipe from here and I am now hooked! Thank you so much!

    • — Melissa B on March 21, 2019
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    • You’re so welcome — happy to have you as part of the Once Upon a Chef community!

      • — Jenn on March 21, 2019
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  • Pounding the breasts makes a poor consistency for fajitas. Slicing them in half horizontally is better. Marinades need an acid and a base. Go ahead and add the lime juice. Yours aren’t pleasing texture- wise because you pounded them, lime juice was not the culprit.

    • — alyssa faison on October 10, 2018
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  • After trying nearly 20 chicken fajita recipes, this is now my families go-to. The flavor of the chicken is amazing! I’ve used it in salads, rice bowls, or as a stuffing for sweet potatoes.

    • — Rebecca on October 4, 2018
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  • I have made this recipe many times and it has always received rave reviews! One of the most flattering compliments I received about this recipe was that it is restaurant quality. I totally agree. It’s smokey in flavor and the sugar added to the veggies does allow them to caramelize in the pan. I like to marinate for up to 24 hours to let the flavors truly sink in. One of my favorite desserts to serve with this recipe is the No-Churn Key Lime Pie Ice Cream. My mouth waters at the thought of it!

    • — Barbara Grodahl on October 4, 2018
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  • Hi Jen,
    My family is trying to cut some things out of our diet (groan), including vegetable/canola oil. Am I ok to substitute olive oil for the chicken marinade?

    • — Wendy on September 9, 2018
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    • Yep – olive oil is fine. 🙂

      • — Jenn on September 9, 2018
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  • I have made these a few times and have become quickly addicted. I would like to make them for a party of about 25 people. I optimally would like to make them the day before and somehow reheat them. Do you think this would work, and what would be the best method to accomplish this? I have really enjoyed all of your recipes that I have tried. Thank you for creating easy, tasty food!

    • — Kim on July 10, 2018
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    • Hi Kim, So happy you’re enjoying all the recipes. I do think you could get away with making this ahead. I’d reheat the chicken and peppers, covered with foil, in a 325° oven until the chicken is warmed through (be careful not to overcook). And I’d wait to slice the chicken until after you reheat it to prevent it from drying out. Hope that helps!

      • — Jenn on July 11, 2018
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  • This recipe has quickly become a family favorite. We usually substitute the ancho chili powder for regular chili powder (what we have on hand). Any leftover chicken is usually added to a quesadilla or salad the next day. Would definitely recommend!

    • — Laura on June 28, 2018
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  • Those is the best recipe I have ever made for Fajitas. I will never make any other than this.

    • — Annette Chisholm on June 11, 2018
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  • Absolute perfection. This was the first recipe of Jenn’s I tried a few years ago–and the one that got me hooked. The marinade is the best, as is the method of cooking the peppers and onions. Try it, you will be so happy you did.

    • — Rebecca on June 10, 2018
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  • Hi Jenn,

    First off, my husband and I are absolutely loving your cookbook. We have already tried 7 or 8 of the new recipes, and they have all been winners so far (as expected!).

    My question concerns the marinading time for your chicken fajitas (as well as your herb and lemon BBQ chicken breasts from the website and your simple BBQ chicken breasts from the cookbook). We have family coming into town next week and would like to prepare as many of the meals ahead of time as possible, but we are not sure exactly which days we will be eating at home and which meal will come first. How far ahead of time can these three chicken recipes be marinated for (I would like to avoid freezing if possible)?

    Thank you for all of your hard work creating these amazing recipes for your readers to enjoy! We can’t wait to try the fajitas!

    • — Bry on June 9, 2018
    • Reply
    • Hi Bry, So glad you’re enjoying the cookbook! I’d say you could marinate any of these up to 48 hours ahead (but with the BBQ recipe from the book and the lemon ones from the site, I’d reduce the salt to 1 tsp so they don’t get too salty). Hope that helps!

      • — Jenn on June 9, 2018
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  • Amazing! I double the recipe for the chicken and then freeze to make chicken wraps for my kids for school. They absolutely love it! Thanks for such a great recipe!

    • — Julie on May 17, 2018
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  • Very good recipe and easy to make. I doubled the chicken and tripled the onions and peppers to feed six and cut the amount of sugar in the vegetables by half. Served this with the Black Bean with Corn, Red Peppers and Avocado in Lime-Cilantro Vinaigrette. Excellent Cinco de Mayo dinner!!

    • — Kathy on May 6, 2018
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  • I’m a guy and love to cook. I just don’t know good recipes. I can follow them real well. Today was my wife’s mom’s birthday and it’s Cinco de Mayo so a Mexican inspired dish fit the bill. I searched for a chicken fajita recipe to use my new Weber BBQ. I followed this recipe and just adjusted for a few extra servings. It was a total hit and everyone loved it. I would make this again.

    • — Aubrey Sidwell on May 5, 2018
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  • Could this recipe be doubled for a party? Thanks.

    • — Linda Rotter on April 25, 2018
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    • Sure!

      • — Jenn on April 25, 2018
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  • I have made this recipe many times, always to rave reviews. I’d love to make a steak version of it too. Do you think that using the same marinade on a flat iron steak would work well? Thanks for all your wonderful recipes, can’t wait for your cookbook to arrive!

    • Yes, Karin, I think this would work nicely with a flat iron steak – please LMK how it turns out if you try it!

  • The fajitas are the best ever! On my regular meal rotation. Have been cooking in due to winter. Use a grill pan. Paired with your peppers and onions, and instapot rice (makes best rice I have ever had), is the perfect meal! Thanks, Jenn!

  • My husband made these last night and they were amazing! The flavors were great and the peppers and onions just added so much more to the dish. We agreed these were by far the best fajitas we’ve ever had. 😊

  • I always slice my chicken while it’s still a tad frozen, so much easier to slice & sautee evenly. I also add jalapenos!
    All & all it’s a great crazy-after-work dinner.

  • I have made these many times for my family and friends and always get rave reviews.

  • This recipe was so easy and the flavors melted together. Even my picky husband enjoyed this.

  • I tried this recipe last night .My family loved it I served it with cilanto rice and beans .I wouldnt change anything.

    • — Debbie Hernandez
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  • This is a perfect fajita recipe and this method of cooking peppers & onions is my new go-to. Exactly what I have been trying to achieve for years before I found this recipe.

  • This is SO delicious. We have enjoyed several times as fajitas, in your Quinoa Burrito Bowl, and on salads. Now, when either breasts or tenders are on sale, I make the marinade and prep the chicken, combine in the Ziploc, then immediately stash in the freezer. When I am ready to thaw them, the chicken marinates as it thaws and meal preparation is so quick! I can’t tell any difference in flavor, and have found that when kids and grandkids are coming, I LOVE being able to pull this wonderful chicken out of the freezer. (It’s often stashed in the frezer right next to your yummy Turkey and Spinach Meatballs.). Thanks, Jenn!

  • Best fajitas ever! Even beats those upscale Mexican restaurants

  • Quick question, it’s frigid & icy out and I’m NOT grilling today. I marinated the chicken tenders last night. Can I cook chicken in cast iron skillet on stove top or is it better broil it?

    • Actually, either will work equally well. Hope you enjoy!

  • Love these Fajitas and now they are part of my monthly meal plan. Quick, easy and so delicious. Thank you so much for helping me become a more confident cook. I am always recommending your website. and I ordered 2 cookbooks. One for my sister for Christmas.

  • This has become my go to fajita recipe. I have prepared this with chicken, shrimp, and beef and the spice mix worked very well with all three meats. I didn’t have the ancho Chile powder on hand, so I added chili powder and chipotle instead. Also, I double the spices because I like the extra kick. Overall, this recipe is delicious. Very flavorable, and easy to prepare.

  • This recipe makes restaurant quality chicken fajitas – made the recipe as written except I only had time to marinate them for 2 hours – they were still full of flavour.

  • This recipe is one of my favorite weeknight meals. I usually marinate the chicken in the morning before I leave and pre-chop the veggies. When I get home it’s quick to cook, and really tasty. I added a little chipotle chili powder and it was great!

  • Delicious! Another hit from Jenn! These were restaurant quality fajitas from home and they were so easy to make. I marinated them for about 8 hours and grilled them. Perfection!

  • I absolutely love all of your recipes- thank you thank you thank you! What type of tortilla do you think is the best? And how do you choose to heat them up? Also, I only have a grill pan- not a grill (city living), do you have any suggestions on how to make it taste just as good?

    • — Elizabeth Depczenski
    • Reply
    • You’re welcome – so glad you like the recipes! I just use Mission brand small flour tortillas for these. To heat them, I stack about 1/2 of the tortillas on a plate, cover them with a damp paper towel, and microwave them for 30 – 60 seconds. I then repeat with the other half. And no special tips for using a grill pan; they’ll still be delish!

  • Best fajitas I have ever made!!!

  • Hi, we are could i cook shrimp as a substitute & still have the dish come out as good as it sounds? Thanks!

    • Hi Emily, you could just use the cooking instructions from these shrimp tacos. Hope you enjoy!

  • This recipe was delicious. I will definitely make it again. Two hungry teenagers and my husband all loved it too.

  • These were so good I didn’t even add cheese and I love cheese. I did add a bit of cliantro-lime sour cream but that’s it. I also used plain paprika and plain chili powder and it was still delicious. I’m really enjoying these recipes. Thabks Jen!

  • Very, very good. The chicken rub/marinade is sensational and contributes mega-flavor to the tortilla-based “sandwich”. Pounding the chicken breast and the subsequent quick-grilling produced very tender protein. All of the processes and procedures were spot on. I followed the recipe as written with the exception of using avocado instead of Guacamole. For the cheese, I elected to use Mexican 4-cheese blend. My sides were the Black Bean, Corn & Red Pepper Salad with Lime Cilantro Vinaigrette; and Mexican Rice. Added these recipes to my “Top 25” folder–which is overflowing with Jennifer S. recipes. Thanks for another winner. Keep ’em coming.

  • Chicken is delicious! I use this marinade recipe when grilling chicken for burrito bowls also. Flavorful enough for adults, not too spicy for kids.

  • Hi Jenn,
    You made mention you do not use lime juice in your marinated chicken breast for chicken fajitas since it makes the chicken tough. In your chicken skewers using chicken thighs your marinade has lime juice.
    Are chicken breast more delicate then chicken thighs when it comes to texture after bbqing? If so with the skewers can I omit the lime juice if using chicken breasts? Thank you for your amazing recipes !!!!

    • Hi Cheryl, Yes, chicken breasts are more prone to drying then chicken thighs out when the marinade contains citrus. If you’d like, you could omit the lime juice for the skewers. (I still think they’re best with thighs, though :)!

  • Loved this so much! I never thought of adding zest. I did use thighs because my family prefers it and let it sit overnight in the marinade . So good! Thank you for the recipe!

    • — christina purvis
    • Reply
  • Wonderful recipe. The chicken is a standout–exceptionally flavorful and tender. I followed the recipe as written but added some mushrooms that were reaching the outer limits of their shelf life and had to be used up. The recipe would be equally delicious without adding mushrooms. Our add-ons included guac, sour cream, salsa and cheese. Will definitely make again.

  • AMAZING. I will be using this recipe all the time! Good work!

  • Served the fajitas with your Mexican rice and it was the perfect meal. The spices were delicious on the chicken. The rice was fun to make. I always wondered how they make the rice like that (and not out of a package). Loved this. Thank you.

  • This recipe is outstanding. Made as written. The lime zest was perfect. The family gobbled them up. Have it planned to make again next week. Thank you, Thank you.

    • — Margaret M. Higgins
    • Reply
  • This is really a great recipe i make it all the time for my husband wraps for lunch it is a must try recipe

  • Love these! I make extra for lunch later in the week. I will usually make the veggies on the grill in my grill basket along side the chicken so I can stay in one place and don’t heat up the house in the summer.

  • This looks like the perfect Valentines meal. I wonder what wine choice would be good with the seasoning choice?

    • Hi Amy, If you’re going with white, I’d suggest a chardonnay or sauvignon blanc. If red, perhaps a merlot or shiraz. Hope you enjoy the fajitas!

  • This is my favourite fajita recipe as it taste like it came from a restaurant! I think pounding the chicken makes a big difference in the outcome of the dish so don’t skip this step! It is a little spicey for my little ones but my husband and I really enjoy the flavour.

  • This is a another new family favorite from this amazing website! I have also used the marinade on portobello mushrooms for a vegetarian fajita option and they came great as well!

  • This looks wonderful and tastes even better. What a beautiful meal when serving a group they serve themselves. I like using mushrooms in with the onions and peppers.
    The tip for warming the tortillas is super!

  • These are fantastic! Hubby says they are better than restaurant fajitas. I do let the chicken marinate overnight for max flavor. I also used regular chili powder. Other than that, I didn’t change a thing in the recipes. I used a Foreman grill to make these indoor all year round.

  • I have made this recipe several times and it is a family hit- incredibly flavorful, even if you don’t have time to marinate overnight (I have done it the morning of and still tastes great). I also omit the ancho chili powder because of my (wimpy) kids but does not hurt the recipe at all in my opinion.

  • This was the first recipe I made from this blog and they were hands down the best Fajitas ever had. My wife was all “don’t change a thing, these are perfect!”
    I was making them after work, so I only got to marinate for about 2.5 hours. I’m sure they will get even more flavorful if the chicken is allowed to get the full marinade time. Using the lime zest instead of the juice added that great citrus background without the acidity of the juice. Make these soon, you will not regret.

  • These were fantastic. I had some dried ancho chiles which I ground up in a spice grinder; I prepared the onions and pepper right on the bar-b-que in a cast iron pan (works really well and pretty quick too if you let the pan heat up good and hot before cooking (and has the added benefit of not heating up the kitchen during the summer months)). Served with warmed tortillas, rice, Spanish beans (from the can), sour cream and salsa. Just great, thanks Jenn!

  • Great recipe the whole family loved. I couldn’t find ancho chilli powder so I used regular chili powder instead. It was delicious. I wasn’t up to making guacamole so I used sliced avocado as another topping.
    Thanks again for another great recipe.

  • This chicken fajita recipe remains THE best ever! It always works, always tastes fabulous, and is so easy. Thank you so much!

  • Made tonight and they were delicious and so easy to make.

  • I had never made chicken fajitas before but am I ever glad I tried this recipe! I can see this going in to the once a week rotation. I doubled it and it came out perfectly. The peppers took a while on the stove top but were so worth the wait. Thank you!

  • OMG!! Made these today— so so delicious !!!

  • I’m having trouble finding ancho chili powder. Can you tell me if there is something I can use in its place?

    • Hi Brandy, You could use regular chili powder or even smoked paprika here. Enjoy!

  • These were excellent!!! The marinade is delicious! I am definitely going to add this to my rotation! I made flatbread pizza with the leftover topped with Monterey Jack Cheese. It was so good!

  • These were so delicious. I’ve never made fajitas before and I was pleasantly surprised and how easy they were and soo full of flavour

  • It was moist and delicious! Made it for Cinco de Mayo and it was a hit! Great for summer barbecue parties.

  • I needed to make fajitas for a dinner party & these turned out perfectly! They are moist & delicious. Thank you for sharing!

  • 2 quick questions: Is the oregano ground or dried leaves? And is the salt kosher or table? Thanks so much…every recipe of yours I have tried so far has been a winner! Keep them coming!

    • Hi Trish, For my recipes, salt is always table salt unless kosher is specified, and the oregano is dried leaves. Hope you enjoy!

  • I made these last night and OMG, they were delicious. I ended up marinating the chicken from late morning to early evening (about 8 hours). This is such an easy recipe to make and I will definitely make them again 🙂

  • Made this Grilled Chicken Fajita recipe last night and we loved it! I decided to make it at the last minute so I only marinated it for 3+ hours and the marinade still produced wonderful flavor and moist chicken. I will be making this again and again. Thanks.

  • Made these last night and we both just loved them!!! Made two changes—adjusted spices to what we both like and because we both needed a beef fix-I substituted beef for chicken! It was outstanding. Thank you for another addition to my menus.

  • This was the second time I made your chicken fajitas. The first time about a month ago, made exactly as recipe. Very very tender and moist,but our taste didn’t agree with the taste of cumin. This time only used half of the amount and they were excellent. Another fabulous recipe Thank you!!

  • This recipe sounds delicious! However, today and for the next couple of days is predicted to be very cold and extremely windy where I live. I know grilling would be ideal, but do you think broiling would still taste very good, and what do you think of adding a liquid smoke to the marinade?

    • Hi Joanne, Broiling will work and I’m sure a little liquid smoke would be delicious. 🙂

      • Jenn, thank you so much for the advice! This was absolutely scrumptious! I thought I had enough chicken breasts, but I had a package of chicken breasts and a package of the chicken thighs. I used them both since it was what I had, and they both were devoured. I used one teaspoon of Wright’s liquid smoke in the marinade. It was just right since I had the smoked paprika too. I was asked to make this again and I will! It was so simple and such a hit!

  • This was SUCH a huge hit last night!!! I have 2 teenagers so I always double whatever I make so there are left overs – let me tell you it was all gone within 24hrs! This is definitely a great go-to! The only debate over the dinner table was what was better – these or your Chipotle Chicken Quesadillas recipe, which I make all the time as well!
    Thank you, thank you!!!

  • Hi! If I have to use a broiler instead of a grill, how long should I leave the chicken in for? Thanks!

    • Hi Audrey, The cook time should be about the same. 🙂

  • Could I add tomatoes to the peppers and onion?

    • Sure, Ashley — I think that will work well.

  • Hi Jenn –
    Would it be okay to use olive oil instead of the canola/vegetable? Thanks!

    • I like the mild flavor of vegetable oil for this recipe, but olive oil will work too.

  • These are positively delicious! If you’re craving restaurant style fajitas that you can make at home this is your recipe! I’ll make them again and again!

  • This is a fabulous recipe ! Very tasty and quick to prepare. I blend the marinade to increase the flavor and marinate overnight.

  • Me and my son love fajitas and use leftovers for quesadillas as an after school snack the next day

  • we love these, I also started making my own tortillas which I never knew were so simple and delicious, thanks for the great recipe

  • I made this last night and it was so good! I had plans of only eating 1 fajita and ending up eating 3!! Thanks, once again for a fabulous recipe!!

  • These were amazing, so flavorful and moist. I marinated them 24 hours and didn’t flatten the chicken (there were too many as I tripled the recipe) and they still came out fantastic.

  • The smell alone of the grilled chicken is enough to make your mouth water. Instead of the tortillas, we prepare the chicken as the recipe states, with the peppers and onions, and then serve it all on a salad with fresh garden tomatoes and homemade ranch dressing. It is now our go-to dinner. Thanks so much for the great recipe!

  • Delicious! The chicken had great flavor as did the peppers and onions. Will definitely make again!

  • I only let it marinate for three hours and we baked it because it was raining. Despite the changes it still turned out awesome! My new go-to fajita recipe!

  • Loved this dish. The peppers and onions were filled with flavor. I substituted yellow onions for the red and they were fantastic. The marinade filled the chicken with flavor once cooked. (I left my chicken in overnight.)

    I used larger burrito sized tortillas which was a mistake. Better to have done smaller ones and served multiple portions.

  • The chicken came out delicious and so moist!

  • Made these the other night for dinner. Easy, breezy beautiful thing to make, taste was amazing, served these with cilantro rice. YUM!

  • I made these fajitas this past weekend for 10 people and they were a huge hit. Never again will I make fajitas with a premade mix. Being grilled, the chicken was so easy to slice and serve. Jenn, do you think a skirt steak could be done in the same manner for beef fajitas?

    • Glad everyone enjoyed, Jane! I do think it would work with skirt steak or flat iron steak. Lmk how it turns out if you try it 🙂

  • Yet another homerun recipe from Jenn! My whole family loved these fajitas, and they couldn’t have been easier. I marinated the chicken overnight, which made dinner prep almost negligible the next day. I served the fajitas with the black bean, corn, and pepper salad with chipotle-honey dressing that’s also on this site (minus the avocado, as they looked lousy at the store). My husband started spooning the black bean salad onto his fajitas and rolled them into little burritos that he declared were outstanding. We all agreed that we would happily eat the marinated grilled chicken on its own, maybe served with the Mexican rice from this site and a side vegetable. Keep the great recipes coming, Jenn!

  • These are fantastic – and I’m from Texas, I should know. The bell peppers might be my favorite part – wouldn’t change a thing!

  • I made this tonight and it was flavorful and delicious! Even better, my whole family enjoyed it:) I was concerned the ancho chili powder might be too spicy for my little ones, but it wasn’t. Thanks for the recipe! I really enjoy your blog.

  • My family loves fajitas and I try to cook it for them whenever I have a chance. Most of time though, I encounter chicken being dry after it’s been cooked. Is there a way to make it little more juicy and tender?

    • Hi Leo, Assuming you are not overcooking the chicken, the problem is usually with the marinade (not the cook!). You’ll notice that I do not use acidic ingredients in my marinades for boneless skinless chicken breasts — wine vinegar, lime juice, etc. always make them tough and leathery. I also pound my chicken so that it cooks evenly (left in its natural shape, the thin side of the breast overcooks while the thick side finishes cooking). Try this recipe and be sure not to overcook, and please let me know how it comes out. Good luck 🙂

  • Hi Jen, I love your recipes and haven’t tried one I didn’t like. I can’t grill the chicken. How would you cook it if you couldn’t grill it?
    Thanks, Karen

    • Hi Karen, You could use a grill pan on the stovetop or broil the chicken. Hope you enjoy 🙂

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