These grilled chicken fajitas are a flavor-packed celebration of bold ingredients and smoky sear. Boneless, skinless chicken thighs are marinated in a zesty lime jalapeño bath, then grilled to perfection and paired with sizzling peppers and onions. It's the kind of meal that hits all the right notes—spicy, savory, and deeply satisfying.
Grilled Chicken Fajitas
Tom Jackson
Rated 4.5 stars by 2 users
Category
Entree
Cuisine
Mexican
Servings
2
Prep Time
10 minutes
Cook Time
35 minutes
Calories
827
With every bite wrapped in a warm tortilla and finished with creamy guacamole, fresh cilantro, and crumbled cotija, this dish is both rustic and bright. Whether you’re serving it on a backyard grill night or meal-prepping for the week, these chicken fajitas are bound to become a repeat favorite.
Ingredients
- 4 boneless/skinless chicken thighs
- 1 poblano pepper, seeded, sliced
- 1 Anaheim pepper, seeded, sliced
-
1 Yellow onion, sliced
-
Sweetwater Spice Lime Jalapeño Fajita Bath
-
Cattleman's Grill 8 Second Ride Carne Asada Seasoning
-
Tortillas
-
Sour cream
-
Cilantro
-
Cotija cheese
Directions
Marinate the Chicken
Place the chicken thighs in a zip-top bag or shallow dish.
Pour in enough Sweetwater Spice Lime Jalapeño Fajita Bath to cover. Be sure to dilute the concentrated bath!
Refrigerate for at least 1 hour, ideally longer for more flavor.
Prep and Season
After marinating, remove the chicken rub with 8 Second Ride Carne Asada seasoning.
Grill the Chicken
Preheat your grill for indirect cooking.
Place chicken over indirect heat and grill until the internal temperature hits 165°F. Use an instant-read thermometer to check.
Remove the chicken, tent with foil, and rest for 10 minutes.
Sauté the Veggies
While the chicken rests, heat a griddle or skillet over high heat.
Add a little oil, then sauté the sliced onions, poblano, and Anaheim peppers.
Season generously with Cattleman’s Grill Carne Asada Seasoning. Cook until onions begin to caramelize and peppers soften.
Cook until onions begin to caramelize and peppers soften.
Assemble the Fajitas
Slice the rested chicken thighs. Warm the tortillas and fill them with grilled chicken, sautéed veggies, and your favorite toppings: guacamole, sour cream, fresh cilantro, and cotija cheese.
Assemble the Fajitas
Recipe Note
What You’ll Love About This Dish
- Zesty marinade magic: The Sweetwater Spice Lime Jalapeño Bath infuses the chicken with citrusy heat.
- Flavorful veggie sear: Caramelized onions and peppers seasoned with Carne Asada spice bring bold depth.
- Customizable toppings: Let everyone build their perfect fajita.
- Quick prep + big flavor: Marinate ahead, then it’s a breeze to cook and serve.
FAQ for Grilled Chicken Fajitas
Q: Can I use chicken breasts instead of thighs?
Yes, just adjust the cooking time as breasts can dry out more quickly. Use a thermometer for accuracy.
Q: Is the marinade spicy?
It has a mild-to-medium heat level with a citrusy kick—great balance for most palates.
Q: What’s the best way to reheat leftovers?
Reheat chicken and veggies in a skillet over medium heat until warmed through.
Q: Can I make this indoors without a grill?
Absolutely. Use a cast iron pan or grill pan on the stovetop to get a nice sear.
Q: Do I need to use both kinds of peppers?
No, but using both poblano and Anaheim gives a nice blend of mild heat and earthiness.
Q: Can I cook these indoors?
We rate these as a 4 out of 5. Great in the kitchen, better on the grill.
Nutrition
Nutrition
- Serving Size
- 9.67 oz
- per serving
- Calories
- 827
- Carbs
- 31 grams
- Protein
- 52 grams
- Fat
- 60 grams
- Sodium
- 1262 milligrams
