A Tex Mex favorite and staple at many restaurants, Chicken Fajitas are the perfect blend of well seasoned chicken charred with bell peppers and onions all wrapped in a warm tortilla.
These Chicken Fajitas are a great meal to prepare, and if you’re not eating the chicken right away, it’s fantastic for lunches and to toss in salads.
I love to get corn tortillas and either grill them on the BBQ or on the open flame on my stove top. It just adds that little extra touch of authenticity, too.
You can either cook the chicken in a skillet stovetop or on the grill. I give directions for both ways so read on.
If you’re not using bone-in chicken thighs, be aware the cooking time is a lot quicker. See my Notes on grilling cooking times with bone-in, boneless in a skillet, on a gas grill or if using charcoal.
Also, feel free to use whatever kind of chicken you prefer. I love thighs and believe them to have more flavor and are a juicier piece of chicken. Chicken breasts work beautifully here as well.
In my chicken fajitas seasoning I use my own chili powder blend, but you can use store bought if you like. I also like to use Mexican oregano as I do for all of my Tex Mex and Mexican cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand.
Regardless, you are going to love these chicken fajitas! Speaking of fajitas, check out my Grilled Shrimp Fajitas and these Grilled Steak Fajitas too.
A LITTLE INFORMATION FOR YOU ON THE TWO DIFFERENT OREGANOS.
Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
Grilling: Direct Heat and/or Indirect Heat
To grill using Direct Heat: have all burners on for a gas grill, or with charcoal, completely spread out on bottom of grill with no areas open.
To grill using Indirect Heat: for gas grill do what’s known as the 2 Zone set up, which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.
So bust out your favorite chilled beverage, serve some chips and salsa, or these Mexican Pickled Carrots are always a hit, and make a party out of it! Serve some Mexican Rice if you like as a side, too. Enjoy!

Grilled Chicken Fajitas
Ingredients
- 2 lbs chicken (See Note 1)
Marinade
- 1/4 cup lime juice (See Note 2)
- 1/4 cup orange juice
- 2 tbsp olive oil
- 2 garlic cloves minced
- 2 tbsp chicken fajitas seasoning blend
Construction
- 4 bell peppers color variety sliced into strips
- 1 large red onion sliced into strips
- 1 tbsp olive oil
- 8 tortillas
- 2 cups pico de gallo optional
- 2 limes sliced
Instructions
- Mix together the marinade ingredients and add the chicken. Toss to coat, cover with plastic wrap and refrigerate 2 hours.
- In a large grill skillet over medium high heat add chicken and cook for 3 to 4 minutes until browned and caramelized. Turn and cook for 4 minutes, or until internal temperature is 165°F (See Note 1 for outdoor grilling). Transfer to a cutting board and allow to rest 3-5 minutes. Slice into thin strips.
- While chicken is cooking: In a large sauté pan over high heat roast the bell peppers and onions in the oil until slightly limp and charred. Set aside.
- Serve sliced chicken and vegetables with warm tortillas. Top with pico de gallo (optional) and sliced limes.
Notes
- I prefer thighs which have more flavor or use breast meat. Gas-grilling time for Chicken Thigh, Bone-In: 10 minutes, skin down, direct heat, then 10 to 12 minutes per side, indirect heat, lid on, or until internal temperature reaches 165°F.
Charcoal-grilling time: 10 minutes, skin down, direct heat, then 8 to 10 minutes per side, indirect heat, lid on, or until internal temperature reaches 165°F.
For Boneless thighs: 5 minutes per side.
For chicken breasts, if too large, slice horizontally. Grill 5-6 minutes each side or until internal temperature reaches 165°F. - Mexican Limes are preferred, and also go by the name of Key Limes. They are small, round and very juicy (Luckily I have a tree).
- I prefer using Mexican oregano in my seasoning blend. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
looks delish! I will be making these tonight for dinner. Question…Have you ever marinaded the peppers and onions in the same marinade (not with the chicken of course)?
You could easily do that as well Laura.
Kevin, I’m with you when it comes to dark chicken meat. I grew up eating street tacos and later in life fajitas. Tex-Mex is the food I miss the most living in Sweden. I cook it often as there’s no proper Mexican joints around here. Very good talk on the value of Mexican oregano. It’s in my annual US care package I receive from family. Your marinade recipe is spot on as well. You remembered the orange juice, perfect.
I bet Tex Mex would be something that’s hard to find up there in Sweden Ron! Glad you like the marinade, too. Cheers. 🙂
Hey Kevin! I’m up for just about anything in a tortilla! I had made Nagi’s beef kabobs the other day and had leftovers so last night I sliced up the steak chunks, quickly reheated all of in a hot skillet and we had “fajaitas” in charred tortillas. I like you seasoning mix! Like you, I prefer bone in skin on thighs. I will definitely be making these soon with peppers from the garden!
HI there Dorothy! I pretty much could eat these year round. Whether in a tortilla, on a salad or chopped and in a soup. Super easy to make and I too love the marinade flavors. Hope you two are staying cool down there this summer.
One of our favorite meals Kevin! Haven’t made them in a while though! Thanks for the inspiration! I’ll definitely be trying your marinade!
Thanks Mary Ann, I love this one because you can make the chicken and use it on so many different things.
I just wanna reach through my screen and grab a couple of those and have for breakfast! They look so good, Kevin!
Thanks Dawn! This chicken can be used for more then just fajitas tacos. 😉