Chicken Fajitas

  • Prep + Cook Time
    40 Minutes
  • Servings
Where to Buy



** This recipe makes a double batch of Chicken Fajitas so you have leftovers for Fajita Chicken Tostadas.


  • 8 Skinless Boneless Chicken Breasts
  • 1/3 cup plus 2 tablespoons vegetable or canola oil, divided
  • 3 tablespoons white wine vinegar
  • 2 tablespoons lime juice
  • 3 red onions, one finely chopped and two sliced, divided
  • 1 garlic clove, minced
  • 1 teaspoon hot sauce
  • 3 bell peppers, sliced
  • 8 flour tortillas, warmed

For Serving

  • Shredded Lettuce
  • Shredded cheddar cheese
  • Pico de Gallo
  • Guacamole
  • Lime Wedges
  • Cilantro


    1. In a large bowl, combine 1/3 cup of the oil, vinegar, lime juice, finely chopped onion, garlic, and hot sauce. Season generously with Kosher salt.  Add chicken, stir to coat, and marinate in the refrigerator for 6-8 hours.
    2. Preheat grill over medium-high heat. Grill chicken, flipping once, until it is just cooked through to an internal temperature of 165°F.  Remove from grill, let rest for 5 minutes, then slice.
    3. Meanwhile, heat the remaining 2 tablespoons of oil in a medium skillet over medium heat. Add sliced onions and peppers and season with Kosher salt.  Cook, stirring occasionally, until tender.
    4. Top warmed tortillas with chicken, peppers and onions, guacamole, pico de gallo, lettuce, cheese, a squeeze of lime, and cilantro.

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