Grilled Chicken Fajita Recipe

Fill your plate with moist, flavorful chicken slices, juicy onions, and peppers for a satisfying dish that is just made for summer! Grilled Chicken Fajitas is a dinner fit for any Tex Mex fan, marinated, seasoned, and served with authentic Mexican flavors!

A true rain or shine dish, you can prepare this recipe either inside on the stovetop like my pollo asado or outside on the grill. Grilled chicken fajitas are a delicious and straightforward summer meal that I never get tired of eating – or making.

Grilled chicken fajitas are flavorful and satisfying when they are accompanied by red onions, crisp and sweet bell peppers, and a generous helping of pico de gallo.

I use my own Chicken Fajita Seasoning Blend in this recipe, which includes spicy chili seasoning and cayenne pepper, as well as bright and citrusy Mexican oregano. It’s the perfect complement to this marinade, so I really recommend checking it out and using it for your fajitas! For a full Tex-Mex menu, try this cornbread casserole.

Grilled Chicken Fajitas | Chicken Fajitas on the PK360 Grill

Grilled Chicken Fajitas 🔗

Grilled Chicken Fajitas take juicy charred chicken, seasonal vegetables, and pico de gallo, and wrap them all up in a warm tortilla!

Prep: 60min

Total: 75min

Serving Size: 1 serving

Nutrition Facts: calories 887 kcal, Carbohydrate 62 g, Protein 49 g, Fat 49 g, Saturated Fat 12 g, Cholesterol 170 mg, Sodium 1108 mg, Fiber 5 g, Sugar 21 g, servingSize 1 serving


  • 2 lbs chicken ((See Note 1))
  • 1/4 cup lime juice ((See Note 2))
  • 1/4 cup orange juice
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 2 tbsp chicken fajitas seasoning blend
  • 4 bell peppers color variety (sliced into strips)
  • 1 large red onion (sliced into strips)
  • 1 tbsp olive oil
  • 8 tortillas
  • 2 cups pico de gallo (optional)
  • 2 limes (sliced)


  1. Mix together the marinade ingredients and add the chicken. Toss to coat, cover with plastic wrap and refrigerate 2 hours.
  2. In a large grill skillet over medium high heat add chicken and cook for 3 to 4 minutes until browned and caramelized. Turn and cook for 4 minutes, or until internal temperature is 165°F (See Note 1 for outdoor grilling). Transfer to a cutting board and allow to rest 3-5 minutes. Slice into thin strips.
  3. While chicken is cooking: In a large sauté pan over high heat roast the bell peppers and onions in the oil until slightly limp and charred. Set aside.
  4. Serve sliced chicken and vegetables with warm tortillas. Top with pico de gallo (optional) and sliced limes.


How do you make fajitas tender on the grill?

Olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, and onion powder are all whisked together to create the easy-to-make but flavorful marinade for chicken fajitas.

How do you keep chicken fajitas from drying out?

Grill the fajita meat for 6 to 8 minutes on each side or until cooked to the desired degree of doneness on a charcoal or gas grill preheated to cooking (375°F). Remove from grill, place on a clean tray, and cover with foil.

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