My neighbor had a gas grill and strong opinions about fajitas. She made them every summer without fail: chicken marinated in lime juice, Worcestershire sauce, garlic, cilantro, jalapeño, a bit of brown sugar to help the char. The smell alone was enough to bring people out into the yard. She always grilled the peppers and onion whole and cut them after, which gave better browning than slicing first. I have used her method ever since, and I still think the lime marinade is what makes these taste distinctly right.
How to Make Grilled Chicken Fajitas
The marinade window
Fifteen to thirty minutes is enough for the lime juice to work. Beyond four hours and the acid starts to break down the surface of the chicken, giving it a slightly mealy texture. Reserve a third of the marinade before adding the raw chicken; you will need it for basting on the grill.
Grilling peppers and onion
Cut peppers in half and grill flat-side down. Leave the onion slices thick enough that they do not fall apart on the grate. High heat and minimal fussing: let them sit and get color rather than moving them around every minute. 
Slicing the chicken
Rest the grilled chicken for five minutes before slicing. Cut across the grain into strips. Thin slices stay juicy inside a tortilla; thick chunks are harder to eat without everything falling out.
Grilled Chicken Fajitas
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fresh flavors shine in this vibrant marinade.
Grilled chicken and peppers are perfect in warm tortillas.
Ingredients
- 1/2 cups (118 ml) freshly squeezed lime juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 2 tsp brown sugar
- 1 jalapeño seeded and diced
- 2 tbsp minced cilantro
- 1 tsp salt
- 3/4 tsp freshly ground black pepper
- 2-3 large chicken breasts butterflied (also works well with skirt or flank steak)
- 2 bell peppers, seeded and cut in half (I used 6 mini bell peppers)
- 1 large onion cut into think slices (do not separate the rings)
- flour tortillas
- Sour cream (we use Greek yogurt), smashed avocado or guacamole, lime slices, chopped cilantro
Instructions
- In a medium bowl, mix together the lime juice, oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt, and pepper. Reserve 1/3 cup of the marinade.
- Place chicken in the marinade, cover, and let sit in the refrigerator for 15-30 minutes.
- Brush the peppers and onion slices with oil and season with salt and pepper.
- Preheat your grill to medium-high heat (approximately 400°F/204°C).
- Place vegetables and marinated chicken on the grill, turning the chicken 45 degrees after about 3 minutes to create grill marks.
- Continue cooking peppers and onions, flipping them until they are charred and the onions are translucent.
- Flip chicken breast and continue cooking until they reach 160°F (71°C) or are no longer pink inside.
- Transfer chicken to a platter and allow it to rest.
- Separate the onions into rings and slice the peppers and chicken into strips.
- Drizzle the remaining marinade over the chicken and vegetables and toss to coat.
- Serve the chicken and vegetables with flour tortillas and your choice of toppings.
Notes
- For extra flavor, marinate the chicken for up to 4 hours, or overnight.
- If you don’t have a grill, you can cook the chicken and vegetables in a large skillet over medium-high heat.
- Leftover fajitas can be stored in the refrigerator for up to 3 days; reheat gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Why use Worcestershire sauce in a fajita marinade?
It adds umami and a subtle tang that deepens the flavor beyond what lime juice alone can do. It also helps tenderize the chicken slightly during marinating.
Can I use skirt steak instead of chicken?
Yes, skirt or flank steak both work well with this marinade. Grill over high heat for 3 to 4 minutes per side for medium, then let it rest before slicing against the grain.
How do I keep the vegetables from falling through the grill grates?
Keep onion slices thick with rings intact, and cut bell peppers into large halves rather than strips. A grill basket also works if your grate spacing is wide.
