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Grilled Chicken Fajitas

Serves 4 to 6

Cook Time 30 Minutes

Cook Time 20 Minutes

  • 2 pounds boneless skinless chicken thighs, about 8 total
  • 1 ½ tablespoons Fajita Seasoning
  • 1 large bell peppers, yellow or orange, sliced into strips
  • 1 large jalapeno or poblano pepper, sliced into strips
  • 1 large white onion, cut into lyonnaise style strips
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ cup crumbled Cojita cheese
  • ½ cup Crema
  • 12 (8-inch) flour tortillas
  • 2 large limes, cut into wedges, for serving
  • Our Pico De Gallo, for serving

Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature. 

 

Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat. 

 

Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces. 

 

Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.
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Grilled Chicken Fajitas

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Chicken, Poultry, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 pounds boneless skinless chicken thighs about 8 total
  • 1 ½ tablespoons Fajita Seasoning
  • 1 large bell peppers yellow or orange, sliced into strips
  • 1 large jalapeno or poblano pepper sliced into strips
  • 1 large white onion cut into lyonnaise style strips
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ cup crumbled Cojita cheese
  • ½ cup Crema
  • 12 8-inch flour tortillas
  • 2 large limes cut into wedges, for serving
  • Our Pico De Gallo for serving

Instructions

  • Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature. 
  • Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat. 
  • Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces. 
  • Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.

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