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 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!
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
- 2 lbs chicken (See Note 1)
- 1/4 cup lime juice (See Note 2)
- 1/4 cup orange juice
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 tbsp chili powder
- 1 tsp oregano (See Note 3)
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 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
- 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.
- 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. 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.