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5 from 18 votes

Grilled Chicken Fajitas Recipe

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.
Prep Time5 minutes
Cook Time16 minutes
Marinating Time, Resting Time2 hours 5 minutes
Total Time2 hours 26 minutes
Course: Main
Cuisine: Mexican
Servings: 6 servings
Author: Brianna May

Equipment

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.
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Nutrition

Calories: 228kcal | Carbohydrates: 10g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1670mg | Fiber: 1g | Sugar: 4g