Chicken fajitas are a standard on all Mexican and Southwest restaurant menus, along with beef, shrimp and vegetable fajitas. We will make chicken, beef or mixed. The grilled vegetables and toppings are the same, so it’s all about the meat.
We like to make fresh salsa and guacamole to serve on top, but if you are in a hurry, you can use a good store-prepared version of each, or ripe avocado slices in place of the guacamole. Lightly grilling the avocado slices adds a nice flavor to them. If you need an easy, great tasting Guacamole, try our recipe. Click HERE.
Our recipe is rather traditional in terms of presentation and toppings. We have been to restaurants where you will find grilled asparagus spears and grilled jalapenos, to eat alongside or use as a topping. That is one of the fun sides of grilling fajitas. You can be as traditional or as imaginative as you like. Serve with a side of Mexican or Cilantro Lime Rice and Pinto or Black Beans and you have a complete meal.
4 to 6 servings
1 Pound (about 2) Boneless Skinless Chicken Breasts, sliced into 1/4″ Strips
3 Tablespoons Fajita Seasoning
½ Cup Water
3 Tablespoons Olive Oil or Canola Oil, plus extra
1 Large Onion, thinly sliced
1 Medium Green Bell Pepper, thinly sliced
1 Medium Red Bell Pepper, thinly sliced
1 Medium Yellow Bell pepper, thinly sliced
6 Flour Tortillas
Guacamole or Avocado Slices
Finely Shredded Cheddar Cheese (optional)
In a large resealable freezer bag, combine the fajita seasoning and ½ cup of water. Knead to combine. Add the chicken strips and knead gently to coat well. Add the 3 tablespoons of oil and knead gently again to coat. Close the bag. Refrigerate for 1 to 2 hours to let the flavors develop. Turn the bag over periodically to keep the strips coated.
While the chicken is marinating, cut up the onion and peppers. Put them in a bowl, add 2 tablespoons of oil and toss to coat. Cover and refrigerate until needed.
Prepare your salsa, guacamole or other toppings you need to prepare.
Once the chicken has marinated, heat a large skillet or ridged grill pan over medium-high heat. Lightly coat the pan with oil if not using a non-stick pan. Drain the marinade off the chicken. Grill the chicken 5 to 6 minutes or until the chicken is thoroughly cooked. Turn once so it cooks evenly on all sides. Watch so it doesn’t overcook and dry out. Transfer from the grill to a bowl. Cover with foil to keep warm.
Add the peppers and onion to the pan. Grill about 7 to 8 minutes until the vegetables are almost limp. They should still have a slight crunch. While the vegetables are cooking, warm the tortillas.
Lightly dampen a tea towel with water. Wrap the tortillas in the damp towel and heat in the microwave on high for about 1 minute. Check to see if they are warm. Heat another minute if not warm enough.
To serve, spread some guacamole on a tortilla. Top with a few slices of chicken, peppers, onions, and salsa. Roll up the tortilla to enclose the filling. You can also add a bit of the sour cream, shredded cheese and a squeeze of lime.
Serve with a side of Mexican rice and pinto or black beans for a perfect Southwest dinner.