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Grilled Chicken Fajitas

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

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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