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Easy Grilled Chicken Fajita

Authentic Mexican Chicken Fajita Recipe

These easy grilled chicken fajitas are low fat. This is an authentic Mexican chicken fajita recipe with fresh cilantro and grilled poblano peppers. Try it and tell us what you think at the bottom of this page.

Grilled Chicken Fajitas

Ingredients (Serves 6)
Time: Under 1 Hour

  • 1 cup fresh cilantro, coarsely chopped

  • 2/3 cup olive oil

  • 1/4 cup fresh lime juice

  • 1 tablespoon ground cumin

  • 1/2 tablespoon chile powder

  • Salt and pepper to taste

  • 6 boneless skinless chicken breast halves

  • 3 large fresh poblano chiles, seeded and cut into 3/4-inch-wide strips

  • 3 large bell peppers (any color), cut into 3/4-inch-wide strips

  • 2 small onions (red or white), sliced into 1/2-inch rounds

  • 12 (8 inch) flour tortillas

  • Suggested Toppings

    Sour cream
    Chopped fresh cilantro
    Chopped Serrano chiles

    How to Make Grilled Chicken Fajitas

    Use a blender or food processor to combine the cilantro, lime juice, cumin, chile powder, salt and pepper. Mix for 15 seconds.

    Pour half the marinade along with the chicken into one large resealable plastic bag. In another large resealable bag pour the other half of the marinade along with the pablanos, bell peppers, and onion slices. Seal each bag and shake to coat contents. Open, squeeze out excess air, reseal and allow to marinate at least 15 minutes.

    Clean and preheat your outdoor grill for high heat (600 - 800 degrees F). If you're using charcoal, pile it up on only one side of your grill.

    Grilling Tip:
    A charcoal grill is ready for high heat when you can hold the palm of your hand two inches above the grate for only 1 - 2 seconds before pulling away.

    Wipe the grill grate with olive oil, using a rag or paper towel. This will keep your grilled chicken fajitas from sticking to the bbq during the grilling process. Cooking spray also works well for this.

    Place chicken and vegetables on the grill in an organized manner with a little room between each piece to allow air to circulate. If you're using charcoal, place everything directly over the coals. Cover grill.

    Grill for about 5 minutes or until good grill marks appear. Then flip everything over and grill for 3 minutes more.

    Now that you've seared all your fajita fixings, turn the heat down to medium if you're gas grilling. If you're using charcoal, move everything to indirect heat (the side of your grill with no coals).

    Cover grill.

    Continue grilling 3 - 5 more minutes per side for the chicken. The veggies should be turned frequently until they are crisp and tender. The chicken is done when the juices run clear (internal temperature should be 170 - 180 degrees F).

    Grill tortillas until charred, about 1 minute per side. To serve, cut chicken into strips and fill tortillas with chicken, vegetables, and desired toppings.

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