Preparing these delicious grilled chicken fajitas is a breeze! The chicken thighs are rubbed with a zesty blend of authentic Mexican seasonings and grilled until tender and juicy with a smoky charred flavor; served with grilled vegetables on a tortilla.
Speaking of breezes, we could have really used one the night we lit the grill to make these grilled chicken fajitas. The weather has been so strange this summer. First, it rained almost every day and the temperatures were cool. Then it just got hot and the heat just kept intensifying. Lately, it seems like it will never rain again. El Nino at its best, I guess.
Our plan was to prepare everything for these grilled chicken fajitas and take all the necessities for the recipe outside to the deck and eat them from the grill. There’s nothing quite like eating directly from the grill. Everything is so hot and flavorful and it’s just fun. The night we made these grilled chicken fajitas was so hot we would have been sweating over our plates and had to move inside to the air conditioning. We enjoyed them a lot more in the cool!
You may recall when I first made chicken fajitas this spring for an easy weeknight meal. I prepared them on the stove top. They were so good! I knew that grilling them would add another level of flavor and they did.
Let me share this grilled chicken fajita recipe with you:
Grilled Chicken Fajitas | Servings: 4 | Time: 30 Minutes
Fajita Ingredients:
- 1 pound boneless skinless chicken thighs, about 6-8 chicken thighs
- 1 tablespoon Fajita seasoning, recipe to follow
- 1 lime
- ¼ cup chipotle sour cream, recipe to follow
- marinated mushroom caps, recipe to follow
- 1 onion, sliced into ¼ inch strips
- 1 red bell pepper
- 1 poblano chili pepper
- extra virgin olive oil, for brushing peppers and onions
- 4-6 small tortillas
- Garnish – The following are all optional and not limited to: fresh cilantro, fresh lime juice
Fajita Seasoning:
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
Chipotle Sour Cream:
- ½ cup sour cream
- 1 teaspoon chipotle pepper, minced
- 2 teaspoons adobo sauce
Marinated Mushroom Caps:
- 2-3 large Portobello mushroom caps
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- Kosher salt and fresh cracked black pepper, to taste
Directions:
Prepare the chicken:
Add all of the fajita seasoning spices together inside a sealed container and shake, or whisk together well in a small bowl. Mix well. Coat the chicken thighs well with the prepared fajita seasoning. Cover with plastic wrap or place the chicken into a plastic bag and refrigerate overnight or use right away.
Note: You will not use all of the seasonings. You can store the leftover seasoning in an airtight jar or container for later use.
Prepare the Chipotle Sour Cream:
Mix the sour cream, chipotle pepper and adobo sauce with a whisk, until well blended. Place into the refrigerator until fajitas are ready to be made.
Make the Fajitas:
Place chicken on the counter to come to room temp while the grill is heating.
Preheat the grill and set up for both direct and indirect grilling, by placing coals to one side of the grill.
When the coals are ready, brush the rack with oil to prevent the chicken from sticking.
While the grill is preheating, place sliced onions on a sheet of and drizzle with some olive oil and/or butter and make a foil packet and place on the preheated grill.
OR
Skewer the onions with toothpicks or metal skewers, brush with olive oil and place on the preheated grill. We like doing them onion this way to get a little more char-flavor.
Prepare the Mushrooms:
In a small bowl, combine the olive oil, garlic powder, salt, and pepper with a whisk. Set aside. Clean mushrooms and remove stems, discard or reserve for other use. Place caps on a plate, brush with the olive oil mixture on both sides.
Start Grilling:
When the grill is ready, place the chicken thighs directly over coals for about 3-4 minutes each side until seared, then move to another side of the grill.
Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, until done (about 20-30 minutes total).
Add squeezes of fresh lime juice between turns.
Brush poblano peppers with oil and place on the grill with the chicken. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside but the flesh inside should become soft. The pepper must be cooked but not burnt. (Just like roasting marshmallows over a campfire.)
Place mushrooms on the grill for 10 minutes (about 5 minutes on each side).
We are always thinking about our next meal. We threw on some chicken tenders with a little garlic powder, salt, and pepper for a grilled chicken Caesar salad the following night.
When peppers are charred, remove them from the grill and place them into a bowl. Seal the bowl with plastic wrap to sweat.
When the chicken is done and the onions and mushrooms are tender, remove from the grill and allow the chicken to rest.
While chicken is resting, remove the skins from the peppers remove seeds and membranes, then slice into ¼ inch strips.
Slice mushrooms and remove skewers from onions. Then mix the peppers, onions, and mushrooms in a bowl.
Slice the chicken against the grain into strips.
Remove the chipotle sour cream from the refrigerator and stir well.
Prepare tortillas, per package instructions or toast slightly over a gas burner.
Using the back of a spoon or a spatula, smear some of the mixture onto the warmed tortilla.
Next add-on some chicken slices, peppers, onions, and mushrooms.
Garnish with and a sprinkle of cilantro and any toppings you wish to add.
Serve the grilled chicken fajitas immediately.
The next time we make grilled chicken fajitas, we will have to keep an eye on the weather forecast and plan a little better.
Regardless of where you eat these grilled chicken fajitas, you’re gonna love them!
Grilled Chicken Fajitas
Ingredients
Fajita Ingredients
- 1 pound boneless skinless chicken thighs about 6-8 chicken thighs
- 1 tablespoon Fajita seasoning recipe to follow
- 1 lime
- ¼ cup chipotle sour cream recipe to follow
- marinated mushroom caps recipe to follow
- 1 onion sliced into ¼-inch strips
- 1 red bell pepper
- 1 poblano chili pepper
- extra virgin olive oil for brushing peppers and onions
- 4-6 small tortillas
Garnish – The following are all optional and not limited to: fresh cilantro , fresh lime juice
Fajita Seasoning
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
Chipotle Sour Cream
- ½ cup sour cream
- 1 teaspoon chipotle pepper minced
- 2 teaspoons adobo sauce
Marinated Mushroom Caps
- 2-3 large Portobello mushroom caps
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- Kosher salt and freshly cracked black pepper to taste
Instructions
Prepare the chicken
- Add all of the fajita seasoning spices together inside a sealed container and shake, or whisk together well in a small bowl. Mix well. Coat the chicken thighs well with the prepared fajita seasoning. Cover with plastic wrap or place the chicken into a plastic bag and refrigerate overnight or use right away.
Prepare the Chipotle Sour Cream
- Mix the sour cream, chipotle pepper and adobo sauce with a whisk, until well blended. Place into the refrigerator until fajitas are ready to be made.
Prepare the Grill
- Place chicken on the counter to come to room temp while the grill is heating.
- Preheat the grill and set up for both direct and indirect grilling, by placing coals to one side of the grill.
- When the coals are ready, brush the rack with oil to prevent the chicken from sticking.
Prepare the Onions
- While the grill is preheating, place sliced onions on a sheet of and drizzle with some olive oil and/or butter and make a foil packet and place on the preheated grill. OR Skewer the onions with toothpicks or metal skewers, brush with olive oil and place on the preheated grill.
Prepare the Mushrooms
- In a small bowl, combine the olive oil, garlic powder, salt, and pepper with a whisk. Set aside.
- Clean mushrooms and remove stems, discard or reserve for other use.
- Place caps on a plate, brush with the olive oil mixture on both sides.
Start Grilling
- When the grill is ready, place the chicken thighs directly over coals for about 3 to 4 minutes each side until seared, then move to the other side of the grill. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, until done (about 20 to 30 minutes total). Add squeezes of fresh lime juice between turns.
- Brush poblano peppers with oil and place on the grill with the chicken. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside but the flesh inside should become soft. The pepper must be cooked but not burnt. (Just like roasting marshmallows over a campfire.)
- Place mushrooms on the grill for 10 minutes (about 5 minutes on each side).
- When peppers are charred, remove them from the grill and place them into a bowl. Seal the bowl with plastic wrap to sweat.
- When the chicken is done and the onions and mushrooms are tender, remove from the grill and allow the chicken to rest.
Make the Fajitas
- While chicken is resting, remove the skins from the peppers remove seeds and membranes, then slice into ¼-inch strips.
- Slice mushrooms and remove skewers from onions. Then mix the peppers, onions, and mushrooms in a bowl.
- Slice the chicken against the grain into strips. Remove the chipotle sour cream from the refrigerator and stir well.
- Prepare tortillas, per package instructions or toast slightly over a gas burner.
- Using the back of a spoon or a spatula, smear some of the mixture onto the warmed tortilla.
- Next add-on some chicken slices, peppers, onions, and mushrooms.
- Garnish with and a sprinkle of cilantro and any toppings you wish to add.
- Serve immediately.
Annie says
Wow, that first photo made my mouth water – LOL! Gimme!
The Mountain Kitchen says
Me too!! Lol! I made these a couple weeks ago, I think I need them again soon!!
Dana @ IveGotCake says
That CHICKEN!!!
Wooo Lord, that looks better than Chipotle and I LOOOOVE Chipotle chickunnnn.
*licks lips*
Feed me, feed me!!
The Mountain Kitchen says
Woman! I’ve never heard your voice before and I know what it sounds like from that comment. You articulate your words so well I can practically hear you saying it. I love it! CHICKUNNNN! I think I even her you smacking…lol! xoxo
Cheryl "Cheffie Cooks" Wiser says
Ok YUM-OOOOOOOO
The Mountain Kitchen says
Thanks Cheryl ?
Linda says
My Kind of meal!! Yummy 🙂 🙂
The Mountain Kitchen says
I hope you’ll give it a try, Linda! ?