Description
This Spicy Grilled Chicken Fajitas recipe combines tender, marinated chicken breasts with vibrant grilled bell peppers and onions for a flavorful and colorful meal. Served with warm flour tortillas and optional sour cream, salsa, and cilantro, it offers a delicious, smoky, and slightly spicy dish perfect for any casual dinner or get-together.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Vegetables
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large onion, sliced
Serving
- 8 flour tortillas
- Sour cream (optional)
- Salsa (optional)
- Chopped cilantro (optional)
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to enhance the flavors.
- Preheat the Grill: Heat your grill to medium-high, cleaning and lightly oiling the grates to prevent sticking and ensure even cooking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the preheated grill. Cook for 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest to retain juices.
- Grill the Vegetables: While the chicken rests, place the sliced red, yellow, and green bell peppers along with the sliced onion on the grill. Cook for 5-7 minutes, turning occasionally, until the vegetables are charred and tender.
- Slice the Chicken: After resting, cut the grilled chicken into thin strips suitable for fajita filling.
- Warm the Tortillas: Place the flour tortillas on the grill for about 30 seconds on each side until warm and slightly toasted.
- Assemble the Fajitas: Build each fajita by layering sliced chicken and grilled vegetables on a warmed tortilla. Serve with optional sour cream, salsa, and chopped cilantro to taste.
Notes
- For deeper flavor, marinate the chicken up to 4 hours but not more to avoid mushy texture.
- Use a meat thermometer to ensure chicken is fully cooked without drying out.
- Vegetables can be substituted or added, such as mushrooms or zucchini, for variety.
- Flour tortillas can be swapped with corn tortillas for a gluten-free option.
- Serve with lime wedges for an extra citrusy kick.
