Chicken Fajitas on the Grill

Use any boneless chicken for this authentic recipe for chicken fajitas on the grill. Keep reading to see how you can easily make it taste much better than restaurant chicken fajitas. This is a part of our Grilling on Charcoal collection and is listed in our Grilling Recipes Categories.

This is the authentic chicken fajitas grill recipe – fajitas de pollo Mexicanas. It has natural flavors that meld together perfectly. You'll serve it either as a main course or on a tortilla as a sandwich.
Finished Chicken Fajitas Grill Recipe 1 600x600 1

Authentic Recipe for Chicken Fajitas on the Grill

Easily cook on a grill outside or inside. Also, it can be cooked in a skillet on your stove or by your broiler in the oven, if you choose. This focuses on outdoors grill cooking and its instructions are clearly defined. Prepare and cook the whole chicken or sliced chicken strips.

What are Chicken Fajitas?

Chicken Fajitas are more of a Tex-Mex cuisine actually. This combines grilled marinated chicken, onions, and bell peppers. Serve it on a warmed flour tortilla along with a few add-ons like a guacamole, Pico-de-Gallo, soured milky cream. The marinade has a lot of particular spices. See it in the chicken fajitas marinade recipe.

When shopping for ingredients, this recipe calls for 2 specialty items and we have those recipes as well. They are Pico de Gallo and Guacamole. Feel free to get those at the store initially and then later graduate up to making your own. Also, the traditional item for sour cream is actually Mexican crema.

Fajitas de Pollo Mexicanas

Fajitas de Pollo Mexicanas is “Mexican Fajitas of Chicken”. The traditional, more authentic dish is to serve the main course from a large serving bowl and everyone digs in.

However, there are three ways to use add-ons for chicken fajitas on the grill. Also, consider some of these as optional to individuals.

  1. Firstly, mix them in the chicken.
    • Usually, mix the grilled bell peppers and onions into the chicken.
    • Sometimes, mix the Pico-de-Gallo into the chicken also.
  2. Secondly, set aside as individualized options.
    • Serve the Pico-de-Gallo on the side sometimes. For some, it’s preferred as a side.
  3. Thirdly, apply them as toppings. One of them is the Mexican Crema, which is a thinned version of our sour cream.

How to make Mexican Crema

In our recipe, we use sour cream. So, sour cream is very thick and the authentic thing is to spoon some of the Mexican crema onto your fajita. To achieve this, if you choose to make it, you just get some of your sour cream and mix in some milk, half-and-half, or cream. So, do just enough to make it more of a sauce, or dressing. That’s it!

Chicken Fajitas Marinade Recipe

This chicken fajitas marinade recipe is easy to make by just adding about 9 ingredients into the chicken. Following the recipe guides you into what quantities of each are to be used. Some important ingredients you can’t do without are the cilantro, lime juice, chili powder, and cumin. Those 4 give it the distinctive flavor minimally required. So, the other ingredients meld everything together to create the ultimate fajita flavor.

Chicken Fajitas Calories and Nutrition

The nutritional values are shown in the <Print Recipe> option.

Chicken Fajitas On The Grill Dinner

When you want to serve a chicken fajitas dinner, you’ll want to consider the same recipe for chicken fajitas but will also include some side dishes. Basically, the absolute easiest and quickest is to serve tortilla chips with salsa on the side. Also Mexican rice, black beans, refried beans, and black bean soup are very good optional sides.

A Visual Overview of Recipe for Chicken Fajitas on the Grill

Chicken Fajitas Cutting Chicken 300x300 1
Chicken Fajitas Cutting Chicken 300×300 1
Cutting Bell Peppers in Strips for Chicken Fajitas
Cutting Bell Peppers in Strips
Chicken Fajitas Marinade Recipe 1 300x300 1
Chicken Fajitas Marinade Recipe
Chicken Fajitas Grill Cooking Both 1 300x300 1
Chicken Fajitas Grill Cooking Meat and Veggies
Prepared Fajitas De Pollo Mexicanas 1 300x300 1
Prepared Fajitas De Pollo Mexicanas
Finished Chicken Fajitas Recipe 1 300x300 1
Finished Chicken Fajitas Recipe 1 300×300 1

When is the Chicken Safely Cooked?

Basically, it’s about the innermost temp and how long it maintains that temp. So, we commonly look for 165°F for chicken white meat and 175°F for dark meat. The dark meat higher temp is only due to desired tenderness results. There’s a good ThermoBlog article to explain that further. Finally, read here about Safe Chicken Temperatures.

Other Good Chicken Recipes

You’ll discover that once you make all of this recipe in its entirety, you might also want to make the steak fajitas on grill, if you haven’t already.  And, when you’re done with grilling fajitas beef, check out this great Ribeye Steak recipe on the grill that uses a great steak marinade.  Also, for lots of veggies with meat, try this super Shish Kabobs on the Grill recipe or an authentic Greek Gyro Chicken some time.

So, if you make a lot of extra meat (chicken or beef), you can use those leftovers in our Recipe for Burrito Bowls. You’ll save a ton of cooking time on your next recipe!

Finished Chicken Fajitas Grill Recipe 1 600x600 1

Recipe for Chicken Fajitas on the Grill

This is the authentic chicken fajitas grill recipe – fajitas de pollo Mexicanas. It has natural flavors that meld together perfectly. You'll serve it either as a main course or on a tortilla as a sandwich.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 45 minutes
Marinade Minimum Wait Time: 45 minutes
Total Time: 1 hour 50 minutes
Servings: 10 servings
Calories: 297kcal
Author: DGR Admin


  • 1 Perforated Grilling Pan Optionally used for chicken (only needed if you made chicken strips). You can cook vegetables in this or in a regular pan.

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Chicken Fajitas MARINADE Recipe

  • cup lime juice
  • ¼ cup olive oil or vegetable oil
  • ¼ cup cilantro
  • 2 Tbsp honey
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 Tbsp minced garlic Alternate option: ½ this qty if using garlic powder.


  • 2 lbs Chicken Breasts, boneless
  • 2 medium Bell Peppers Cut into at least 8 strips each. Discard inner contents and seeds.
  • large sweet onions Cut into 1-inch wide ring sections; then halved.
  • 10 small Tortillas, white flour small 6-7-inch. These are the white flour, soft ones.



  • PREPARING Meat, Vegetables, and Marinade
    Choose only 1 of the following methods (method 2 is the easiest and quickest):
    Method 1: With the whole chicken breast, cut 3-4 deep cross-sectional slits (halfway deep) on each piece.
    Method 2: Cut the chicken breast(s) into long strips about ¼-inch thick all around (like French fries).
    2 lbs Chicken Breasts, boneless
  • Add the chicken, bell pepper, and onion pieces into a bowl or plastic food bag.
    2 medium Bell Peppers, 1½ large sweet onions
  • Add the marinade ingredients to the meat and vegetables. After all are added, mix well together to combine everything.
    ⅔ cup lime juice, ¼ cup olive oil, ¼ cup cilantro, 2 Tbsp honey, 2 tsp ground cumin, 1 tsp paprika, 1 Tbsp chili powder, 1 tsp onion powder, 1 Tbsp minced garlic
  • Cover the bowl or seal the bag closed and place it in the refrigerator. Let it set for 45 minutes to overnight. If cooking soon, go ahead and consider when to start to preheat the grill.
  • GRILLING the Meat and Vegetables
    Discard the marinade.
    Place the chicken pieces on direct heat of the preheated grill. If you had cut the raw chicken into strips, you'll need a perforated grilling pan. Flip it over once after about ½ to 1-minute each side to sear it. It might flame up initially due to the oil. Move meat to indirect heat and finish cooking (well done) with a closed grill cover. It usually takes about 15-35 more minutes (strips vs whole meat).
    Grill temp can be about 375-450°F. If less, it may take longer to cook.
  • When the chicken is done (165°F), set it aside for about 10 minutes before carving.
  • While the meat is set aside, you can now cook the marinated vegetables.
    Cook the vegetables for about 5-ish minutes on direct heat at a medium high temperature. It will flame up temporarily. Consider using a perforated grill pan (or cook them on a burner in a regular fry pan or skillet).
  • When done cooking, bring in the chicken and vegetables. If you cooked whole breasts, slice the meat into strips about ¼-inch thick each. Cut long-wise this time. Because of the previous cross-sectional cuts, some strips will be short or fall apart, which is expected.
  • If having sandwiches, the soft tortillas should be slightly warmed (consider 30-45 seconds for all in microwave) Fajitas are now ready for serving! Choose one of the following 2 methods.
  • SERVING METHOD 1: Build the Fajitas as Sandwiches
    Here's the recommended sequence of items to go onto each tortilla. All add-ons are optional.
    – guacamole and sour cream are spread across the center of a tortilla.
    – 1 or 2 full-length (equivalent pieces) chicken strips
    – Pico de Gallo mixture
    – Vegetables (onions, 2 bell pepper strips)
    – Shredded Cheddar Cheese
    Then, fold (or roll up like a burrito) and enjoy!
    2 lbs Chicken Breasts, boneless, 2 medium Bell Peppers, 1½ large sweet onions, 10 small Tortillas, white flour, 1 Tbsp Guacamole, 2 Tbsp Pico de Gallo, 1 Tbsp sour cream, 1 Tbsp shredded cheddar cheese
  • SERVING METHOD 2: Serve Fajitas as self-serve Main Course
    In this serving method, you will serve the chicken mixed in with the grilled peppers and onions. Also, add in the Pico de Gallo (1¼ cups per 2 lbs chicken) all mixed together from a large salad serving bowl. Everyone makes their own from out of this bowl and the side dishes described next.
    These bulk self-serve side items are as follows:.
    – Sour cream (is thinned with cream, half-and-half, or milk to make it as a sauce consistency)
    – Guacamole (as an optional ingredient or topper for individuals)
    – Shredded cheddar cheese (as an optional topper for individuals)
    – Tortilla chips
    – Salsa as a chip dip
    – Warmed flour Tortillas (for those who choose to make a sandwich).
    2 lbs Chicken Breasts, boneless, 2 medium Bell Peppers, 1½ large sweet onions, 1 Tbsp Guacamole, 2 Tbsp Pico de Gallo, 1 Tbsp shredded cheddar cheese
    Serve tortilla chips with salsa as a side. Also Mexican rice, black beans, refried beans, and black bean soup are very good optional sides.


To make sour cream easier to use for guests, you can optionally place some in a separate serving dish and add in some half-and-half or milk to make it like a thick sauce (or dressing).  Actually, there’s a traditional cream sauce called “Mexican crema” and this was a way to achieve that.


Calories: 297kcal | Carbohydrates: 26g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 366mg | Potassium: 548mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1176IU | Vitamin C: 40mg | Calcium: 79mg | Iron: 2mg
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