About this Recipe for Chicken Fajitas on the Grill
Any boneless chicken is good for this chicken fajitas grill recipe. This explains further details regarding how to make the chicken fajitas on grill recipe. It’s easily cooked on a grill outside or inside. And, it can be cooked in a skillet on your stove or by your broiler in the oven, if you choose. This recipe focuses on being cooked from a grill outdoors and its instructions are clearly defined. You can prepare and cook the chicken whole or sliced into chicken strips, as shown in the recipe.
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.
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 peppers 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 SandwichesHere'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 CheeseThen, fold (or roll up like a burrito) and enjoy!
2 lbs. Chicken Breasts, boneless, 2 peppers Bell Peppers, 1½ large sweet onions, 10 each 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 CourseIn 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 peppers Bell Peppers, 1½ large sweet onions, 1 Tbsp. Guacamole, 2 Tbsp. Pico de Gallo, 1 Tbsp. shredded cheddar cheese
WHAT TO SERVE WITH FAJITAS
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.
Chicken Fajitas are more of a Tex-Mex cuisine actually. It’s a combination of grilled marinated chicken, onions, and bell peppers. It’s served 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 but they are covered in the chicken fajitas marinade recipe under its own grouping in the primary 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
That’s Mexican Fajitas of Chicken. The traditional, more authentic dish is to serve the main course from a large serving bowl and everyone digs in. The normal add-ons are either mixed in with the chicken or they’re set aside as individualized options. Usually, the bell peppers and onions are mixed in with the chicken. Sometimes, as in this recipe, the Pico-de-Gallo is mixed in as well. The others are considered very optional to individuals so they’re set as side bulk dishes for everyone’s choosing. 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. You 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. The other ingredients meld everything together to create the ultimate fajita flavor.
Chicken Fajitas Calories and Nutrition
Here is the nutritional label for chicken fajitas calories and other values.
Recipe for Chicken Fajitas on the Grill
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Chicken Fajitas 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. 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
When is the Chicken Safely Cooked?
Basically, it’s about the innermost temp and how long it maintains that temp. 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. Read here about Safe Chicken Temperatures.
Other Good Chicken Recipes
When you’re grilling, e.g., chicken fajitas, there will be a time one day where you’re going to consider a grill replacement. We did a ton of research and found the best methods for you to consider for locating one best suited to you. Here’s our article on the best BBQ grills of today. It includes lists and links to the top selling ones, reviews, and most popular brands of today. And it covers a broad spectrum of cooking heat sources such as gas, electric, charcoal, and pellets. It covers regular covered grills and smokers as well as the favored Kamado grills.
Cutup the meat to ensure there are no pieces larger than about 1 pound.
With the meat, cut some deep (halfway down), long slits (along with the grain). Place the meat into a bowl or plastic food bag.
Add the bell pepper and onion pieces into the bowl or bag of meat.
2 peppers Bell Peppers, 1½ large sweet onions
Make the marinade in a separate bowl and combine the ingredients well by stirring.
⅔ cup soy sauce, ⅔ cup lime juice, ⅔ cup oil, ¼ cup dark brown sugar, 2 tsp ground cumin, 2 tsp black ground pepper, 1 Tbsp. chili powder, 1 Tbsp. minced garlic
Pour the marinade over the meat and vegetables. Seal the bowl or bag well and place it in the refrigerator. Let it set for 45 minutes to overnight.
COOKING the meat and vegetables
Discard just the marinade.Place the meat pieces on direct heat of the hot grill. Due to the oil, it will flame up. Flip it over about every 1-2 minutes until done. You can opt to finish cooking via indirect heat (closed cover) after the 1-2 minutes on each side.It usually takes about 10-15 minutes total but cook it to your desired level. The meat will have a dark appearance (because of the soy sauce).
When the meat is done to your temp/doneness, set it aside for about 10 minutes before carving. If you cook it to medium-rare, it will become medium 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. Consider using a perforated grill pan (or cook them on a stove).
Bring in the meat and vegetables. Slice the meat into strips less than ¼-inch thick each. Cut against the grain this time.
The soft tortillas should be slightly warmed (consider 30 seconds in microwave) Fajitas are now ready to be built!
BUILD the Fajita
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 meat strips– Pico de Gallo mixture– Salsa– Vegetables (onions, 2 bell pepper strips)– Shredded Cheddar CheeseThen, fold (or roll up like a burrito) and enjoy!
WHAT TO SERVE WITH FAJITAS
While options are up to you, many will serve tortilla chips with salsa as a dip. I've heard of a few that will also have tomato soup.
You can use any of the recommended meats in this steak fajitas on grill recipe. Flank, Sirloin Tip, and Hanger Steaks are generally the more popular in grocery stores. We listed grilled flank steak for fajitas because of its more popular availability. However, “Skirt Steak” is the number one preferred so, use that one when available. I’ve had hard times and couldn’t get any preference a couple of times and had to resort to using ribeye steaks instead. And they were still excellent.
Fajitas on Grill Recipe
This is a how to make fajitas on grill recipe. While it can be cooked on a grill outside, it can also be done in a skillet on your stove. This recipe is explained clearly. It’s so full of flavor, it will make you rethink about dining out. When shopping for these 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.
Looking for replacing or upgrading your grill? We did a ton of research and found the best methods for you to consider for locating one best suited to you. Here’s our article on the best BBQ grills of today. It includes lists and links to the top selling ones, reviews, and most popular brands of today. And it covers a broad spectrum of cooking heat sources such as gas, electric, charcoal, and pellets. It covers regular covered grills and smokers as well as the favored Kamado grills.
From the west coast to across the southeast, we’ve found that including all 3 of the primary ingredients will produce a great drink. So, try to always include the triple sec, a good tequila, and the lime juice. While you can use the standard good “Gold” tequila, if you want to step it up, here are 2 of the better tequilas recommended for margaritas: 1) The affordable “Cazadores Tequila Blanco” or 2) the pricier “Tequila Casa Dragones Blanco” for splurging.
Also, you can easily use either simple syrup or sugar; however, if using sugar, absolutely ensure it gets fully dissolved before adding the ice. It might take about 20 seconds of constant stirring; otherwise, this drink might make your tongue cringe. We’ve included the lemon juice as a supplement to the lime to produce that familiar lemon-lime flavor. Hope you enjoy this margarita.
You'll find it very easy and fast to make this incredible Chicken Nachos recipe at home. It has all the most popular ingredients desired and is stacked high when loaded with everything. It's prepared very close to the classic ground beef nachos.
Pull apart, shred, or chop up the cooked chicken and add it to a hot skillet/pan. Add in the chopped onion and Taco Seasoning and brown together. Add in oil to assist cooking. Add in water to add moisture, if needed.
Separately, microwave to heat up the refried beans and Nacho Cheese. Then, microwave some Nacho Chips for about 20-30 seconds or in oven on a cookie sheet for about 3 minutes at 350⁰.
Building the Individual Servings Plates
Add the warmed Nacho Chips to each individual’s plate and spread them out.
Distribute the chicken mixture across the Nacho Chips on each plate.
Next, apply dollops of the refried beans.
Using a large spoon, distribute the Nacho Cheese like "rows" across each plate.
Add the diced tomatoes and salsa as the next layer.
Add dollops of sour cream across each serving.
Add the jalapenos to each plate, as desired. Or, set them aside for self-serving.
Tips on Making Loaded Chicken Nachos Recipe Grande’ Supreme
Cheese: If you elected to use shredded Cheddar Cheese, instead of Nacho Cheese, you can usually sprinkle this evenly over the hot, cooked meat while still in the skillet. This will permit it to melt and still be somewhat evenly distributed when you scoop out each meat mixture’s serving.
Sour Cream: Some have found using 2 teaspoons makes it easier. For example, use 1 teaspoon to scoop up some sour cream; then, over the plate, use the 2nd teaspoon to help remove it to distribute it over the Nachos layer.
Jalapenos: If you’re using fresh jalapenos (instead of from the jar), it’s extremely important to avoid touching on or around your eyes when working with Jalapenos. You’ll want to wash your hands using soap and water thoroughly when done handling Jalapenos.
Removing the Jalapeno seeds is generally performed as the seed is the primary source of hotness in the Jalapeno. In preparations, you cut off the stem side’s head and toss away. Then, slit the jalapeno lengthwise and, while holding under gentle flowing cold water, remove and discard the seeds. Cross-cut slices of jalapenos or dice them up in small pieces to prepare for distributed serving on each plate. Alternatively, if you have those who want the hotness of the Jalapeno with the seeds intact, this is generally served as small slices.
Always use a spoon when applying Jalapenos to a plate. This encourages a person not to touch it with their hands and reduces the risk of later touching the eyes.
Taco Seasoning: If you don’t have it on hand, the primary ingredients are Cumin and Chili Powder so you could use a mixture of those, if in a pinch. At least use the Cumin, as that’s the key desired flavor.
Nacho Chips: Although I’ve used this recipe multiple ways (and repeated for confirmations before each change), the best idea is to generally avoid using the “scoop” type of Nacho Chips. However, if you’re setting ingredients aside for actual dipping like an appetizer then, scoops will work. This recipe is designed as a meal serving. All types of standard sized Nacho Chips work well such as triangular or round, thick or thin, Corn-based or other.
Double Layering: For a slightly different experience, you can place one small layer of Nacho Chips on the plate, ensuring no overlap. Then, very slightly add on 1/2 of a serving’s toppings. Then, add on a 2nd layer of Nacho Chips (no overlaps), and repeat with the remaining serving’s toppings.
Making Chicken Nachos Recipe Easy at Home
This is how to make this homemade authentic Mexican chicken nachos recipe easy that is loaded and stacked. It’s easily a full meal for anyone. The sequence of the cooking, heating, and building is one of the main keys for how to make the best chicken nachos recipe tasty. So much is on this, you’ll need to consider adding forks.
History of this Loaded Chicken Nachos Recipe Grande’ Supreme
While working in Foods Management and residing between Galveston and Houston, Texas, I became exposed to a variety of differing Mexican cuisines and their variety of preparations. Some were “Americanized” for the public and others were more traditional, depending on their clientele.
I experimented with many Nacho-related recipes for many years to shift back and forth between speed of preparation versus maximum savoring in flavors. As an example, I have tried to cook the meat mixture and then just added in the refried beans to save a separate heating step. I also tried adding in the Nacho Cheese as well, all in one skillet. While it still could have been classified as Nachos Grande, it was just kind of Okay. There is absolutely no comparison when you add these ingredients individually heated and separately, as defined in this Chicken Nachos Grande’ Recipe.
In 2021, I tried it with shredded chicken and the Chicken Nachos recipe was great! The flavors are enjoyed both individually and combined. I believe you’ll find a wonderful dining experience with this preparation. If you follow the steps in order, you’ll find this chicken nachos recipe easy.
About This Easy Taco Seasoning Recipe From Scratch
It takes just a few nearly common spices to make this easy recipe. You might already have the onion power, red cayenne pepper, and garlic powder. The key spices remaining are cumin and chili powder that give it that unique flavor. And, you can save a lot of money making your own.
What gives this easy taco seasoning recipe its unique flavor is the combination of chili powder and cumin. This is one of the simplest seasoning mixes to make.
Save A Lot Taco Seasoning
It amazes me of the high cost of this item in small packets or spice jars from the grocery stores or online. Making your own is extremely simple, you save a lot, and it’s just a darn good seasoning. Yet it’s still a good future time saver to make it in at least a small bulk amount and storing it for future recipes.