Grilled Chicken Fajitas with Roasted Peppers and Onions Recipe
These Chicken Fajitas are a vibrant and flavorful Tex-Mex classic featuring marinated grilled chicken tenderloins paired with sautéed bell peppers and onions. Perfectly spiced with cumin, smoked paprika, and ancho chile powder, this dish is served with warm flour tortillas and optional toppings like sour cream, guacamole, salsa, shredded cheese, and cilantro for a customizable and satisfying meal.
- Prep Time: 10 minutes (plus 8-24 hours marinating time)
- Cook Time: 25 minutes
- Total Time: 35 minutes (active cooking time, excluding marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Ingredients
Chicken and Marinade
- 1¾ lbs chicken tenderloins or boneless, skinless chicken breasts
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon lime zest (from 2 limes)
- 1 teaspoon cumin
- ¾ teaspoon oregano
- ¾ teaspoon ancho chile powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
Vegetables and Seasoning
- 2 tablespoons vegetable oil
- 1 large red onion, sliced ¼-in (6-mm) thick
- 2 bell peppers, sliced ¼-in (6-mm) thick
- ¼ teaspoon salt
- ½ teaspoon sugar
To Serve
- 8 to 12 small soft flour tortillas
- Sour cream
- Guacamole (store bought or homemade)
- Salsa (store bought or homemade)
- Shredded cheese
- Chopped cilantro
Instructions
- Prepare the chicken: If using chicken breasts, place each breast inside a sealable plastic bag and pound with a meat mallet to an even ½ inch (13 mm) thickness. This ensures even marinating and grilling. Skip this if you’re using tenderloins.
- Marinate the chicken: In a 1-gallon zip-lock bag, combine vegetable oil, minced garlic, lime zest, cumin, oregano, ancho chile powder, smoked paprika, and salt. Massage the marinade to mix. Add the chicken into the bag, seal it after releasing air, and massage the marinade evenly over the meat. Place the bag inside a bowl (to prevent leakage) and refrigerate for at least 8 hours or up to 24 hours to allow the flavors to meld fully.
- Preheat the grill: Clean your grill grates thoroughly and preheat to high, preparing for grilling the chicken.
- Sauté the vegetables: While the grill heats, warm 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add sliced onions, bell peppers, salt, and sugar. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables start browning and a brown film forms on the pan’s edges. Add ¼ cup (60 ml) water, scraping browned bits off the pan bottom with a wooden spoon. Continue cooking until the water evaporates and repeat the process with another ¼ cup water until vegetables are tender-crisp. Adjust salt and sugar if needed, then set aside.
- Grill the chicken: Oil the grill grates lightly to prevent sticking. Place the marinated chicken on the grill, cover, and cook for 2 to 3 minutes per side, taking care not to overcook. Once grilled, let the chicken cool slightly on a cutting board before slicing into ½ inch (13 mm) strips.
- Warm the tortillas: Stack 4 to 6 tortillas on a plate, cover with a damp paper towel, and microwave for 30 seconds to 1 minute to warm. Repeat with remaining tortillas.
- Assemble and serve: Arrange sliced grilled chicken and sautéed peppers and onions on a serving platter. Serve with warm tortillas and optional toppings like sour cream, guacamole, salsa, shredded cheese, and chopped cilantro for guests to build their own fajitas.
Notes
- Marinating the chicken overnight intensifies flavor but marinating for at least 8 hours is sufficient.
- If a grill is unavailable, you can cook the chicken in a hot skillet or grill pan on the stovetop.
- For gluten-free option, substitute flour tortillas with corn tortillas.
- To make homemade guacamole and salsa, prepare fresh avocados and ripe tomatoes respectively for best flavor.
- Be careful not to overcook chicken; it should remain juicy and tender.