Can I make this fajita chicken without a grill?

Absolutely! You can cook this chicken on a stovetop grill pan, in a cast-iron skillet, or even under the broiler. For stovetop methods, cook over medium-high heat for about 5-6 minutes per side until the internal temperature reaches 165°F. For broiling, place on a sheet pan about 6 inches from the heating element and broil for 5-7 minutes per side.

Why is my chicken always dry when I grill it?

Dry chicken usually results from overcooking. Invest in an instant-read thermometer and remove the chicken from heat when it reaches 160°F - it will continue cooking to the safe temperature of 165°F while resting. Also, don't skip the resting step, which allows juices to redistribute throughout the meat.

Can I use this marinade for other meats?

This versatile marinade works wonderfully with steak, pork, shrimp, and even firm fish like mahi-mahi. Just adjust the marinating time - beef can marinate for up to 24 hours, pork for 3-12 hours, but seafood should only marinate for 15-30 minutes to avoid becoming mushy.

Is there a way to make this recipe less spicy for kids?

For a kid-friendly version, omit the red pepper flakes entirely and reduce the chili powder to 1/2 teaspoon. You can always serve additional hot sauce on the side for adults who prefer more heat. The lime and herb flavors will still make this chicken delicious even with reduced spice.

Grilled Fajita Chicken Recipe

Description

This Grilled Fajita Chicken is tender, succulent, and bursting with robust flavors, thanks to its zesty marinade made with lime juice and spices. Cooked to perfection on the grill, this dish is perfect for a quick dinner or get-togethers. Easy to prepare, it’s sure to become a staple in your weekly meal plan.

Ingredients

Units Scale

For the Chicken

1 1/2 lbs chicken breasts, skinless and boneless, trimmed

Fajita Marinade

1/4 cup olive oil (extra virgin)
3 tbsp lime juice
1 1/2 tsp dried oregano
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes

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Instructions

Prepare the Marinade
Combine the chicken breasts, olive oil, lime juice, and all the spices (oregano, chili powder, garlic powder, onion powder, salt, paprika, cumin, black pepper, and crushed red pepper flakes) in a gallon-sized Ziploc bag or large covered bowl. Mix everything thoroughly to ensure the chicken is well-coated in the marinade. Let it marinate in the refrigerator for a minimum of 1 hour and up to 12 hours, depending on how much time you have. For the best flavor, opt for the longer marinating time.
Preheat the Grill
Preheat your grill to medium-high heat. This ensures the chicken cooks evenly and achieves a beautiful char on the outside.
Grill the Chicken
Remove the chicken from the marinade, shaking off any excess liquid. Discard the remaining marinade. Place the chicken directly on the preheated grill. Grill the chicken for approximately 9 to 10 minutes total, flipping halfway through, until fully cooked and the internal temperature reaches 165°F. Make adjustments for cooking time based on the thickness of your chicken breasts and the heat of your grill.
Rest the Chicken
Once the chicken is done, immediately transfer it to a plate and cover it with foil. Allow it to rest for 5 to 10 minutes to let the juices redistribute, ensuring moist and juicy bites every time.

Notes

To enhance the flavors even further, use freshly squeezed lime juice for the marinade.
This recipe also works well with chicken thighs if you prefer darker meat.
You can make this dish ahead of time and store it in the refrigerator for up to 3 days. It’s great for meal prepping!
If you don’t have a grill, you can use a stovetop grill pan or roast the chicken in the oven at 400°F until it reaches 165°F.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 1g
Sodium: 630mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 35g
Cholesterol: 108mg