Grilled Chicken Fajitas are a summertime version of our favorite Chicken Fajita recipe! Tender juicy chicken breasts in a homemade fajita marinade are grilled to perfection and served along with bell peppers and onions.

Wrap these fajitas in soft tortillas and serve alongside cilantro tomato rice or a fresh corn salad for the perfect summer meal!

Baking sheet with ingredients for grilled chicken fajitas

A Mexican Favorite

Everyone loves to see the server bring that sizzling pan of seasoned grilled chicken fajitas to the table, surrounded by strips of red and green bell peppers and onions.

These delicious chicken fajitas are made on the grill, so they’re quick and perfect for a busy weeknight or a hot summer evening!  (This recipe works great for beef or steak fajitas too)!  We load them up with cheese, sour cream, lettuce, and jalapeños!

Raw chicken breast with marinade in a glass bowl for chicken fajitas

How to Make Grilled Chicken Fajitas

These healthy chicken fajitas are seasoned with delicious fresh ingredients like cilantro, lime juice, garlic and cumin.

Fajita Marinade:  Whisk all the ingredients until smooth and add half to the chicken and half of the vegetables and marinate two hours (or longer). If you’d like to make extra, you can even freeze the chicken right in the marinade and once defrosted it can go straight to the grill!

Peppers: To make the peppers easy to grill, cut them into halves or quarters so you can handle them without having them slip through the grates.  Once they’re done, cut them into strips.

Onions: For the onion, I halve it and cut strips while leaving the root intact (almost how you’d cut a bloomin’ onion) and grill it that way.  It cooks through beautifully and there are no little pieces slipping through the grill.

Ingredients for grilled chicken fajitas on a baking sheet with lime wedges

To Grill Chicken Fajitas

  1. Preheat the grill to medium heat and cook the chicken on both sides about 5-7 minutes.
  2. Add vegetables and grill until tender crisp.
  3. Slice the chicken, peppers, and onions into strips and serve with your favorite toppings in tender tortillas.

Toppings for Chicken Fajitas

The toppings for chicken fajitas are endless! I try to add a combination of creamy, spicy, crunchy and colorful!

  • Creamy: cheese, sour cream/crema, avocado
  • Fresh: lettuce/cabbage, tomatoes, radish, cilantro
  • Spicy: salsa, jalapenos, pico de gallo
  • Flavorful: olives, green onions, lime wedges,

Serve this easy favorite with a great marinated corn salad or even something simple like chips and salsa or guacamole, just like they do at your favorite neighborhood Mexican restaurant! Ole!

More Mexican Favorites

Grilled chicken fajita ingredients on a sheet pan
5 from 20 votes↑ Click stars to rate now!
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Grilled Chicken Fajitas

Tender juicy chicken breasts in a homemade fajita marinade are grilled to perfection and served along with bell peppers and onions.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings


  • 3 chicken breasts
  • 2 bell peppers halved
  • 1 green bell pepper halved
  • 1 white onion sliced (see note)


  • 2 cloves garlic
  • ¼ cup cilantro
  • ¼ cup lime juice
  • ½ teaspoon cumin
  • 3 tablespoons water
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • salt & pepper to taste

For Serving

  • 8 6" flour or corn tortillas
  • toppings as desired


  • Whisk all marinade ingredients until smooth.
  • Pour ½ of the marinade over the chicken. Refrigerate for at least 2 hours. Pour remaining ½ of the marinade over the vegetables and refrigerate at least 1 hour.
  • Preheat grill to medium heat. Cook chicken 7-8 minutes per side or until cooked through and chicken reaches 165°F. Add vegetables to the grill and cook just until tender crisp.
  • Slice chicken and peppers.
  • Warm tortillas according to package directions. Fill tortillas with chicken, grilled peppers and desired toppings.


For the onion, I cut strips while leaving the root intact and grill it that way.  
It cooks through beautifully and there are no little pieces slipping through the grill. Nutrition information includes chicken, vegetables and ⅓ of the marinade mixture.
5 from 20 votes

Nutrition Information

Calories: 266 | Carbohydrates: 9g | Protein: 37g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 286mg | Potassium: 854mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2090IU | Vitamin C: 107mg | Calcium: 25mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Mexican

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* Grilled Chicken Cordon Bleu  Easy Chicken Fajitas * Crockpot Chicken Tacos*

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I assumed 2 bell peppers, 1 green bell peppers means: 2 bell peppers any color such as red, orange or yellow plus one green. O some possible typo? I generally cook without measuring, counting, using exact ingredients in exact form. One clove of Garlic-lol-big, small, old, fresh…
    Pretty new to your blogs but I would rate them well in the my top ten per cent of very good recipe consistently of the maybe 12 plus I receive. Thank you and keep up the good work.5 stars

  2. When you say 3 chicken breasts does that mean 3 whole breasts or half breasts. What is the approximate weight of the total chicken in the recipe? Thanks :-)

    1. Hi Debra, each chicken breast is about 6 ounces so for this recipe we use about 18 ounces of chicken. I hope that helps!

  3. Quick question…would it be okay to substitute parsley for the cilantro? I love cilantro but my daughter can’t stomach it. I want to try the recipe but need to skip cilantro so I’m hoping parsley is a good substitute. What’s your recommendation?