These Grilled Chicken Fajitas are bold, smoky, and packed with juicy flavor thanks to the chipotle-lime marinade. A little Greek yogurt keeps the chicken ultra tender, while adobo sauce, cumin, and smoked paprika add that irresistible Tex-Mex kick. Fire up the grill, and serve with warm flour tortillas, grilled peppers and onions, or your favorite toppings for a crowd-pleasing summer dinner.
I’m a big fan of using my grill, especially during the summer. My Grilled Chicken Drumsticks are the perfect summer barbecue dish. With only 30 minutes in a tangy lemon garlic marinade, these drumsticks are juicy, flavorful, and easy to make.
Not a fan of chicken? Try my Grilled Shrimp Skewers! Perfectly grilled and smoky, these skewers are great as an appetizer or a light main course. Pair them with your favorite summer sides for a delicious meal!
Don’t have a grill, but still want some appetizing chicken with a little bit of char? My Chicken Kabobs in the Oven are juicy, bold, and loaded with flavor from a tangy Greek yogurt marinade infused with garlic, lemon, and warm spices. Each of these recipes makes for easy weeknight dinners or meal prep!
Table of Contents
Why You’ll Love This Recipe
- Incredibly Flavorful: The marinade hits all the right notes: tangy, smoky, savory, and a little spicy.
- Super Juicy: Greek yogurt keeps the chicken tender while it grills to perfection.
- Perfect for Summer: These fajitas are made for warm nights on the patio.
- Easy to Prep Ahead: Marinate the chicken overnight for a fast, no-fuss meal.
Ingredients & Substitutions
- Boneless Skinless Chicken Breasts: Lean and perfect for grilling. Swap for boneless chicken thighs if you prefer something juicier.
- Plain Greek Yogurt: Helps tenderize the chicken and adds creaminess to the marinade. Sour cream or regular yogurt can be used instead.
- Soy Sauce: Adds savory, umami flavor. Use tamari as a substitute if needed.
- Avocado Oil: Great for high-heat cooking. Olive oil or another neutral oil like grapeseed works too.
- Adobo Sauce: Comes from canned chipotle peppers in adobo. Adds smoky, spicy depth. Use extra chipotle powder if needed.
- Honey: Balances out the heat with a little sweetness. Maple syrup or agave are good alternatives.
- Limes: Fresh lime juice adds bright acidity. Two tablespoons of bottled lime juice work in a pinch.
- Garlic: Freshly minced gives the best flavor, but 1 ½ teaspoons of garlic powder can be used if needed.
- Chipotle Peppers: Adjust based on heat preference. Use one for mild or two for a spicier marinade.
- Cumin: A warm, earthy spice that’s classic in fajita seasoning.
- Smoked Paprika: Adds a rich, smoky flavor. Regular paprika works in a pinch, but lacks the smokiness.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Grilled Chicken Fajitas
Quick Overview
- Marinate chicken.
- Grill.
- Slice & serve.
Step by Step Instructions
Quick Tip From Bri
Let the chicken rest for 5 minutes before slicing—this keeps it extra juicy and flavorful!
- Marinate the Chicken: Place the chicken breasts in a large bowl. Add the Greek yogurt, soy sauce, avocado oil, adobo sauce, honey, lime juice, garlic, chipotle peppers, cumin, and smoked paprika directly into the bowl with the chicken. Mix everything together until the chicken is fully coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.
- Preheat the Grill: Heat your grill to medium-high (about 425–450°F). Lightly oil the grates or use a grill-safe cooking spray.
- Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Grill for 6–8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
- Slice and Serve: Thinly slice the grilled chicken against the grain.
Recipe Serving Suggestions
These grilled chicken fajitas are the main attraction, so I would pair them with these appetizing side dish recipes:
- Fajita Veggies: Don’t forget your veggies! These are great to serve as part of a taco bar alongside the grilled chicken fajitas.
- Mexican Red Rice: This rice is perfectly fluffy and full of rich tomato flavor.
- Instant Pot Charro Beans: This recipe is made with pinto beans, bacon, chorizo, onion, and tons of spices.
- Chili Lime Corn on the Cob: Made with simple, flavor-packed seasoning, you’ll love this spicy, tangy, herby side dish.
- Cheese Quesadilla Recipe: Switch it up a bit and add leftover fajitas to these delicious quesadillas!
Expert Tips
- Marinate Overnight: The longer it sits, the more flavor the chicken soaks up.
- Pound Chicken Evenly: This helps the breasts cook at the same rate and stay juicy.
- Let it Rest: Don’t skip the 5-minute rest before slicing—it keeps the juices in the meat.
- Grill Extras: Throw on some sliced onions and bell peppers for easy fajita veggies.
Most Common Mistakes
- Skipping the Marinade Time: At least 2 hours is key—anything less and the flavor won’t soak in.
- Overcooking: Chicken breasts dry out fast. Pull them off the grill as soon as they hit 165°F.
- Cutting Too Soon: Slicing right away lets the juices escape. Let it rest!
Additions & Variations
- Fajita Veggies: Add grilled bell peppers, onions, or mushrooms to complete the meal.
- Toppings: Think avocado slices, pico de gallo, shredded cheese, sour cream, or cilantro.
- Make it a Bowl: Serve sliced chicken over rice or greens with all your favorite toppings.
- Spice it Up: Add cayenne or chili powder to the marinade for extra heat.
The 10 Best Substitutes for Adobo Sauce
Adobo sauce is a key ingredient in many Latin American and Mexican dishes, known for its rich and smoky flavor.…
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Grilled Chicken Fajitas Recipe
Equipment
- Grilling Tray
Ingredients
- 1 1/2 – 2 pounds boneless skinless chicken breasts
- 1/4 cup plain Greek yogurt
- 3 Tablespoons soy sauce
- 2 Tablespoons avocado oil
- 2 Tablespoons adobo sauce
- 1 Tablespoon honey
- 2 limes, juiced
- 6 cloves garlic, minced
- 1-2 chipotle peppers, diced
- 1 Tablespoon cumin
- 1 teaspoon smoked paprika
Instructions
- Marinate the Chicken: Place the chicken breasts in a large bowl. Add the Greek yogurt, soy sauce, avocado oil, adobo sauce, honey, lime juice, garlic, chipotle peppers, cumin, and smoked paprika directly into the bowl with the chicken. Mix everything together until the chicken is fully coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.1 1/2 – 2 pounds boneless skinless chicken breasts, 1/4 cup plain Greek yogurt, 3 Tablespoons soy sauce, 2 Tablespoons avocado oil, 2 Tablespoons adobo sauce, 1 Tablespoon honey, 2 limes,, 6 cloves garlic,, 1-2 chipotle peppers,, 1 Tablespoon cumin, 1 teaspoon smoked paprika
- Preheat the Grill: Heat your grill to medium-high (about 425–450°F). Lightly oil the grates or use a grill-safe cooking spray.
- Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Grill for 6–8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
- Slice and Serve: Thinly slice the grilled chicken against the grain.
Notes
- Marinate Overnight: The longer it sits, the more flavor the chicken soaks up.
- Pound Chicken Evenly: This helps the breasts cook at the same rate and stay juicy.
- Let it Rest: Don’t skip the 5-minute rest before slicing—it keeps the juices in the meat.
- Spice it Up: Add cayenne or chili powder to the marinade for extra heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
