Chargrilled Chicken Fajitas Recipe

Prepare the marinade

In a medium bowl whisk together 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, minced garlic, chili powder, ground cumin, smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Marinate the chicken

Slice chicken breasts horizontally if thick to make even pieces (or cut into 1/2-inch thick strips). Place chicken in a shallow dish or zip-top bag and pour marinade over. Turn to coat thoroughly, pressing out excess air if using a bag. Refrigerate at least 30 minutes and up to 4 hours (do not exceed 8 hours).

Preheat grill

About 15 minutes before cooking, preheat a gas or charcoal grill to medium-high (approx. 425–450°F / 220–230°C). Oil the grates lightly to prevent sticking.

Chargrill the chicken

Remove chicken from marinade and let excess drip off. Place chicken strips directly on the hot grill grates. Grill 3–5 minutes per side, until well-marked and internal temperature reaches 165°F (74°C). Time will vary with thickness; avoid overcooking. Transfer chicken to a cutting board and tent with foil to rest 5 minutes, then slice into fajita-width strips if not already cut.

Prepare vegetables

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

Char the vegetables

Toss pepper and onion strips with 1 tablespoon oil and a pinch of salt. Place on the hot grill (use a grill basket or grill directly) and cook, turning occasionally, until edges are charred and vegetables are tender-crisp, about 6–8 minutes. Alternatively, cook in a hot cast-iron skillet on the grill or stovetop for 6–8 minutes.

Combine and finish

When vegetables are done, transfer to a bowl and sprinkle with chopped cilantro and a squeeze of lime. Add sliced grilled chicken to the bowl and toss briefly to combine and warm together.

Prepare toppings

Warm tortillas on the grill or in a dry skillet for 20–30 seconds per side until pliable. Arrange shredded cheese, sour cream, lime wedges and hot sauce for serving.

Assemble fajitas by placing a portion of chicken and grilled peppers/onions down the center of a warmed tortilla. Top with shredded cheese, a dollop of sour cream or crema, chopped cilantro and a squeeze of lime. Serve immediately with extra lime wedges and hot sauce on the side.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave and refresh with a squeeze of lime and extra cilantro.