Grilled Chicken Breast Fajitas Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper and honey (if using) until well combined.

Marinate chicken

Place the chicken breasts between two pieces of plastic wrap and pound lightly with a meat mallet or rolling pin until about 3/4-inch thick for even cooking. Put chicken in a zip-top bag or shallow dish and pour marinade over, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Preheat grill

About 10 minutes before cooking, preheat a gas or charcoal grill to medium-high (around 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Grill chicken

Remove excess marinade from chicken and place on the preheated grill. Grill 4–6 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and chicken has good char marks. Cooking time depends on thickness; thinner pounded breasts may take 6–10 minutes total. Let rest 5 minutes after grilling.

Slice chicken

Transfer rested chicken to a cutting board and slice thinly across the grain into 1/4-inch strips. Keep warm.

Prepare vegetables

While chicken is marinating (or when grill is preheating) core and seed bell peppers then slice into 1/2-inch strips. Peel the onion and cut into 1/2-inch slices or wedges.

Cook vegetables

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tbs olive oil and swirl to coat. Add the pepper and onion strips in a single layer if possible. Cook without moving 2–3 minutes to develop color, then stir occasionally for another 4–5 minutes until vegetables are tender-crisp and lightly charred. Season with 1 tsp kosher salt and 1/2 tsp black pepper. If using the grill, toss vegetables in oil and grill in a grill basket or directly on grates until charred and tender (8–10 minutes), turning occasionally.

Warm together (optional)

If desired, add the sliced grilled chicken to the skillet with vegetables for 1–2 minutes to combine flavors and heat through before serving.

Warm tortillas: Wrap tortillas in foil and warm on the grill or in a 350°F (175°C) oven for 5–8 minutes, or heat individually in a dry skillet 20–30 seconds per side.

Assemble fajitas: Lay a warm tortilla on a plate, spoon a portion of sliced chicken (about 3 oz) down the center, top with sautéed peppers and onions, a sprinkle of shredded cheese, a dollop of sour cream or crema, chopped cilantro, sliced avocado or a spoonful of guacamole, and a squeeze of lime. Repeat with remaining tortillas.

Serve immediately: Serve fajitas family-style with extra lime wedges, cilantro, and hot sauce on the side. Leftover chicken and vegetables keep in an airtight container in the refrigerator for up to 3 days.