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Juicy marinated chicken, tender peppers, and onions are cooked to perfection for a flavorful, restaurant-style meal that’s perfect for summer dinners, cookouts, or busy weeknights.
Why You’ll Love This Recipe
If chicken fajitas are on the menu, I’m a happy girl. Over the years I’ve tried a lot of different fajita recipes, but this grilled version is the one I come back to again and again. Considering I’m always testing new recipes, that’s saying something!
The chicken is juicy, flavorful, and perfectly charred from the grill, while the peppers and onions get just the right amount of smoky sweetness. But the real secret to these fajitas is one simple ingredient: liquid smoke. It gives the marinade that authentic, just-off-the-grill flavor that takes these fajitas from good to absolutely irresistible. Don’t be tempted to skip it—it makes all the difference.
No grill? No problem! You can easily cook everything in a hot cast iron skillet on the stovetop and still get beautifully caramelized chicken and vegetables. The liquid smoke helps recreate that delicious grilled flavor, so you won’t miss out.
Whether you’re feeding your family on a busy weeknight or firing up the grill for friends on the weekend, these Grilled Chicken Fajitas are easy to make, packed with flavor, and guaranteed to disappear fast
Ingredients Needed
- Boneless, skinless Chicken Breasts
- Bell Peppers
- Onions
- Fresh Lime Juice
- Vegetable Oil
- Garlic
- Vinegar
- Soy Sauce
- Liquid Smoke
- Salt and Pepper
- Chili Powder
- Cayenne Pepper
- Onion Powder
How to Make Chicken Fajitas
- Mix all the marinade ingredients together. Set aside 1/4 cup of marinade.
- Place chicken in a ziplock bag with marinade and refrigerate for at least 4 hours.
- Slice onions in 1/2 inch slices and quarter the bell peppers. Then coat them with olive oil and salt.
- Grill marinated chicken and veggies on a gas grill or a cast iron skillet on your stove top.
- Baste the chicken while grilling with the marinade that you set aside
- Slice meat into strips and Serve.
If you would like to cook it on the stovetop instead of the grill:
- Heat a large cast iron skillet over medium-high heat. Add a small amount of oil and allow the pan to get nice and hot.
- Remove the chicken from the marinade, allowing the excess marinade to drip off.
- Add the chicken to the hot skillet and cook until the chicken reaches an internal temperature of 165 degrees F, about 5-7 minutes per side.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into strips.
- Add the sliced peppers and onions to the same skillet. Cook over medium-high heat, stirring occasionally, until they are tender and slightly charred around the edges, about 5-7 minutes. Add a little more oil if needed.
- Combine the sliced chicken back to the skillet with the peppers and onions and toss everything together. Add reserved marinade and serve immediately.
Tips from leigh Anne
- Butterfly the chicken or pound it thinner before you add it to the marinade to insure the chicken cooks evenly.
- Don’t skip the marinade. Give the chicken at least 2 hours to marinate, but overnight is even better for maximum flavor and tenderness.
- Liquid smoke is the secret ingredient. It adds that authentic grilled flavor to the marinade, especially if you’re cooking the fajitas indoors. A little goes a long way!
- Slice the vegetables evenly. Cutting the peppers and onions into similar-sized strips ensures they cook at the same rate.
- Don’t overcook the chicken. Grill until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing. Resting keeps all those delicious juices in the meat.
- Cook over medium-high heat. Whether you’re grilling or using a cast iron skillet, high heat gives the chicken and vegetables those delicious browned edges and smoky flavor.
- Don’t overcrowd your skillet. If necessary, cook the chicken or vegetables in batches so they sear and caramelize instead of steaming.
- Warm your tortillas. A few seconds on the grill, in a dry skillet, or wrapped in foil in a warm oven makes a big difference in both flavor and texture.
Frequently Asked Questions
Can I make chicken fajitas without a grill?
Yes! A cast iron skillet is the next best option. Cook the chicken over medium-high heat until it reaches 165°F, then cook the peppers and onions in the same pan. The liquid smoke in the marinade helps give you that delicious grilled flavor.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are a great substitute. They stay juicy on the grill and have even more flavor than chicken breasts.
How do I store and reheat leftover chicken fajitas?
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Can I freeze the marinated chicken?
Yes! Place the chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then grill or cook as directed. It’s a great make-ahead meal for busy days.
What are the best toppings for chicken fajitas?
Serve your fajitas with warm tortillas and your favorite toppings such as shredded cheese, sour cream, guacamole, salsa, pico de gallo, fresh cilantro, avocado slices, and a squeeze of fresh lime juice.
Can I make this with steak instead?
I would recommend using my favorite steak fajita recipe.
Grilled Chicken Fajitas are one of those meals that never disappoint. They’re packed with bold flavor, easy enough for a weeknight, and always a hit when you’re feeding family or friends. Round out the meal with favorites like Mexican rice, cilantro lime rice, black beans, corn salad, or tortilla chips and homemade salsa for a complete Tex-Mex feast. However you serve them, don’t forget plenty of your favorite toppings—and get ready for everyone to ask for seconds!
Check out a few other easy fajita recipes :
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Chicken Fajita Recipe
Ingredients
Fajitas:
- 4 Chicken Breasts boneless, skinless
- 3 Bell Peppers red, orange and yellow.
- 1 Onion
Marinade
- 1/4 cup fresh lime juice
- 1/3 cup water
- 2 Tbsp vegetable oil
- 2 cloves garlic minced
- 3 tsp vinegar
- 2 tsp soy sauce
- 1 tsp liquid smoke
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/4 tsp ground black pepper
- 1/4 tsp onion powder
Instructions
- Mix all the marinade ingredients together and place in a zip-lock bag.
- Before you put the meat in, reserve a little marinade to use at the end.(about 1/4 a cup)
- Then toss in the chicken, bell peppers and onions with the marinade. Or if you want more marinade for the meat do not include the peppers and onions. Just coat them with some olive oil and salt before grilling.
- Marinate for at least 4 hours, but longer if possible.
- Grill outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan.
- Use the reserved marinade to baste meat as you cook.
- When everything is cooked slice the meat, peppers and onions into strips
- Combine in a bowl and pour in the remaining reserved marinade (do not use the liquid that the chicken was marinading in)
- Serve with tortillas.
How to cook chicken fajitas on the stovetop
- Heat the skillet. Heat a large cast iron skillet over medium-high heat. Add a small amount of oil and allow the pan to get nice and hot.
- Cook the chicken. Remove the chicken from the marinade, allowing the excess marinade to drip off. Add the chicken to the hot skillet and cook for about 5-7 minutes per side, depending on thickness, or until the chicken reaches an internal temperature of 165°F.
- Let the chicken rest. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into strips
- Cook the vegetables. Add the sliced peppers and onions to the same skillet. Cook over medium-high heat, stirring occasionally, until they are tender and slightly charred around the edges, about 5-7 minutes. Add a little more oil if needed
- Combine and serve. Add the sliced chicken back to the skillet with the peppers and onions and toss everything together. Serve immediately with warm flour or corn tortillas and your favorite fajita toppings.
- Tip: Don't overcrowd your skillet. If necessary, cook the chicken or vegetables in batches so they sear and caramelize instead of steaming. A hot cast iron skillet will give you the closest result to cooking your fajitas on the grill.
Tips & Notes:
- Butterfly the chicken or pound it thinner before you add it to the marinade to insure the chicken cooks evenly.
- Don’t skip the marinade. Give the chicken at least 2 hours to marinate, but overnight is even better for maximum flavor and tenderness.
- Liquid smoke is the secret ingredient. It adds that authentic grilled flavor to the marinade, especially if you’re cooking the fajitas indoors. A little goes a long way!
- Pound the chicken to an even thickness. This helps it cook evenly and prevents the thinner ends from drying out before the thicker parts are done.
- Slice the vegetables evenly. Cutting the peppers and onions into similar-sized strips ensures they cook at the same rate.
- Don’t overcook the chicken. Grill until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing. Resting keeps all those delicious juices in the meat.
- Cook over medium-high heat. Whether you’re grilling or using a cast iron skillet, high heat gives the chicken and vegetables those delicious browned edges and smoky flavor.
- Warm your tortillas. A few seconds on the grill, in a dry skillet, or wrapped in foil in a warm oven makes a big difference in both flavor and texture.
- Set up a fajita bar. Serve with shredded cheese, sour cream, guacamole, salsa, pico de gallo, cilantro, and lime wedges so everyone can build their own perfect fajita.
- Make extra for meal prep. Leftover chicken and vegetables are delicious in salads, rice bowls, quesadillas, burritos, or even scrambled eggs the next morning
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Nutrition Facts:
Sara says
I have to pop in to say hello, because I don’t even know you, but I found your blog one day while blog-hopping. I check it all the time now because I love all of the fun things you post (and yummy food)! So I was surprised and happy to see the fajita recipe on here! I’m glad you like it too. It’s my favorite (obviously, lol). Totally unrelated, but I love to see the pics you post of your garden and flowers too. I’m a horticulturist and I moved away from Oregon not too long ago (to dry dry Idaho) and I miss all of the GREEN. So I get super happy when I see you post pics of you’re flowers and everything 🙂
Leigh Anne says
rachelle »
This is definitely a must try. We have made it twice now and love it – think the search for the perfect fajita recipe is over. Give it a try and let me now what you think!
Leigh Anne says
Tauna »
I think I used a red wine vinegar for the fajitas. I really use apple, white and red wine interchangeably. I haven’t found there to be a big difference. I usually substitute white vinegar for rice vinegar when that is called for and can’t taste a difference.
Tauna says
I have a cooking question for you. When a recipe calls for vinegar and they don’t specify which kind. What kind of vinegar do you use normally? This is probably a very basic cooking 101 question. I’ve always wondered and never asked.
Tell Jim Happy Birthday from us.
rachelle says
a must try! we did fajitas sunday from a restaurant recipe i have (a restaurant we really really like, an the real recipe from the website!) and we just didn’t end up loving them. (whoever heard of rosemary and thyme in fajitas anyway?) perhaps this one will be the end of the fajita recipe search for us–