Chicken Recipe
Our marinated then charbroiled chicken fajitas with classic trimmings.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Fajita Vegetables
Classic Trimmings
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, mix together olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper.
- 2
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour or up to 24 hours for best flavor.
Cooking the Chicken
- 3
Preheat the Grill
Preheat your grill or charbroiler to medium-high heat.
- 4
Grill the Chicken
Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- 5
Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
Cooking the Vegetables
- 6
Prepare the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell peppers and onions.
- 7
Sauté the Vegetables
Cook the vegetables for about 5-7 minutes, stirring occasionally, until they are tender and slightly charred.
Assembling the Fajitas
- 8
Warm the Tortillas
In a separate skillet or directly over the grill, warm the flour tortillas for about 30 seconds on each side until they are soft.
- 9
Serve the Fajitas
To serve, place a portion of grilled chicken and sautéed vegetables on each tortilla. Top with sour cream, guacamole, shredded cheese, and chopped cilantro. Serve with lime wedges on the side.