Chargrilled Chicken Fajitas Recipe

Make the marinade

Finely mince the garlic. In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp brown sugar until combined.

Marinate the chicken

Place 1 lb chicken breasts on a cutting board. If breasts are thick, halve horizontally to make even thickness or lightly pound to 1/2-inch thickness. Put chicken into a resealable bag or shallow dish and pour marinade over, ensuring pieces are coated. Seal or cover and refrigerate at least 30 minutes and up to 4 hours (avoid longer to prevent texture change).

Chargrill the chicken

Heat a gas or charcoal grill to high (450–500°F / 230–260°C) or preheat a heavy cast-iron grill pan over high heat on the stovetop until very hot. Remove chicken from marinade, letting excess drip off. Oil the grill grates or pan lightly. Grill chicken 4–6 minutes per side (depending on thickness) until charred in spots and internal temperature reads 165°F (74°C). Transfer to a plate and tent loosely with foil; rest 5–10 minutes before slicing thinly across the grain into 1/4-inch strips.

Prepare vegetables

While the chicken marinates (or when the grill is heating), core and seed the bell peppers and cut into 1/2-inch strips. Peel the onion and cut into 1/2-inch slices or wedges.

Chargrill the vegetables

Toss pepper and onion strips with 1 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. If using a grill, place vegetables in a grill basket or directly on grill grates; if using a grill pan, preheat it until very hot. Cook, turning occasionally, until edges are nicely charred and vegetables are tender-crisp, about 8–10 minutes. Remove and keep warm.

Combine chicken and vegetables

Place sliced rested chicken into a warm bowl with the charred peppers and onions and toss gently to combine so flavors meld. Taste and adjust seasoning with extra salt or lime juice if needed.

Warm the tortillas by wrapping them in foil and placing on the grill for 2–3 minutes, or heating them in a dry skillet 30 seconds per side, or briefly in the microwave wrapped in a damp paper towel.

Arrange tortillas on a platter. Spoon chargrilled chicken and vegetables into each tortilla. Top with quartered avocado or a spoonful of guacamole, a sprinkle of shredded cheese, a dollop of sour cream or crema, and chopped cilantro. Serve with lime wedges to squeeze over the fajitas.

Optional: Offer hot sauce, pickled jalapeños, or pico de gallo at the table.