Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
35 mins
Jump to recipeIf there’s one thing I’ve learned, it’s that fajitas have a way of bringing folks together. Whether I’m grilling outside on a sunny evening or cooking up a storm in the kitchen when the weather won’t cooperate, these chicken fajitas are a go-to. The chicken is seasoned just right with garlic, oregano, a sprinkle of paprika, and a pinch of sugar to give it that irresistible smoky-sweet flavor. Toss in some charred peppers and onions, pile it all onto a soft, warm tortilla, and don’t forget the toppings! It’s the kind of meal that makes everyone happy...and trust me, it disappears fast.
Can you use chicken thighs instead of breasts?
Yes, you can substitute boneless, skinless chicken thighs for breasts in this recipe without changing a thing about the method.
Can you make chicken fajitas ahead of time?
Just like your favorite restaurant fajitas, this dish is best enjoyed hot off the sizzling skillet—or in this case, the grill. That said, leftovers reheat beautifully. Gently warm the chicken and vegetables in a skillet over medium heat or in a 325°F oven for a delicious next-day meal.
Do I need a grill for chicken fajitas?
If you don't have an outdoor grill or are facing a downpour, cook the chicken and vegetables on a grill pan or griddle over medium-high heat.
What toppings go well with chicken fajitas?
Let everyone top their fajitas with an array of spicy, savory, and creamy toppings. I like guacamole, corn salsa, sour cream, and avocado crema. You can add your favorite hot sauce, fresh cilantro, and lime wedges on the side, too.
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Ingredients
For the Chicken
- 1 Tbsp.
vegetable oil, plus more for the grill
- 1 Tbsp.
chili powder
- 1 Tbsp.
cumin
- 1 1/2 tsp.
kosher salt
- 1 tsp.
garlic powder
- 1 tsp.
dried oregano
- 1 tsp.
paprika
- 1 tsp.
sugar
- 1/2 tsp.
red pepper flakes
- 1 1/2 lb.
boneless skinless chicken breasts, pounded until 3/4-inch thick
- 12
flour tortillas, warmed
Lime wedges, fresh cilantro, sliced radishes, salsa, and guacamole, for serving
For the Vegetables
- 3
bell peppers (any color), sliced
- 1
onion, sliced
- 1 Tbsp.
vegetable oil
- 1 tsp.
chili powder
- 1 tsp.
garlic powder
- 1 tsp.
kosher salt
- 1/2 tsp.
black pepper
Directions
- Step 1For the chicken: Preheat a grill to medium-high heat (400°F to 450°F) and oil the grates.
- Step 2In a small bowl, combine the chili powder, cumin, salt, garlic powder, oregano, paprika, sugar, and red pepper flakes. In a large baking dish, drizzle the chicken with the vegetable oil and sprinkle with the fajita seasoning, pressing to coat.
- Step 3For the vegetables: In a large bowl, toss the bell peppers and onion with the vegetable oil, chili powder, garlic powder, salt, and black pepper. Add to a grill basket in a single layer.
- Step 4Add the chicken and vegetables to the grill. Cook the chicken, covered, until lightly charred and cooked to an internal temperature of 165°F, about 6 minutes per side. Remove to a cutting board, cover with foil, and let rest. Cook the vegetables, covered, until tender and slightly charred, 5 to 7 minutes per side. (If using a wok-style grill basket, cook, stirring once halfway through.) Transfer the vegetables to a platter.
- Step 5Slice the chicken and serve with the vegetables, tortillas, and toppings of your choice.
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