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Grilled Chicken Fajitas

Burgers are great, but sometimes we want something a little more fun. That's when we make grilled chicken fajitas!
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Course: Main Course
Cuisine: Mexican
Keyword: chicken fajitas
Prep Time: 30 minutes
Cook Time: 30 minutes
Marinating Time: 4 hours
Total Time: 1 hour

Ingredients

Marinade

  • 1 1/2 cups freshly squeezed orange juice
  • 4 tablespoons freshly squeezed lime juice
  • 6 tablespoons olive oil
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon sea salt
  • 4 minced cloves of garlic
  • 2 pounds boneless chicken *

Fajita

  • the chicken that has been marinating
  • 1 each red, yellow, and green peppers cored and cut in half
  • 1 large red onion peeled and sliced into 1/2 inch thick slices
  • shredded lettuce
  • chopped tomatoes
  • salsa
  • shredded cheese
  • sour cream
  • 8 flour tortillas

Instructions

Marinade

  • Combine the marinade ingredients.
  • Cover the chicken with the marinade and allow to sit overnight, or at least 4 hours.

Fajita

  • Sear the chicken on both sides on a hot grill. Move to an area of the grill that has medium heat to continue cooking.
  • Place onions and pepper halves on the grill and close the cover. Cook the vegetables until they are browned and tender, turning once.
  • Cook the chicken for approximately 10 minutes per side (for boneless thighs – breasts may cook more quickly) until the temperature has reached 160°F.
  • Allow to rest for several minutes after removing the chicken from the grill and to allow the temperature to rise another 5 degrees.
  • Slice the chicken, onions, and peppers into strips. Place on flour tortillas and top with cheese, lettuce, tomatoes, salsa, sour cream and guacamole.

Notes

*From pastured chickens; I prefer boneless thighs.