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Grilled Chicken Fajitas

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By Betty Crocker Kitchens
Updated May 25, 2022
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Add a little char to your fajitas and skip the stove with this essential summertime recipe.

More About This Recipe

  • Get into grilling season with this genius essential that’s even better when started the night before. Next time you’re in the kitchen, throw together this marinade, toss in your chicken and onions and stow it in the fridge until the next night’s dinner. Made this way, your chicken will be juicy and flavorful, and dinner will be served in a matter of minutes. And while this method is a real time saver on weeknights, it’s not the only way to make these grilled chicken fajitas. Thanks to the basting step during grilling, you can skip the long marinade without losing out on flavor. So next time you want to feast on fajitas without turning on the stove, this grill recipe is the way to go.

Grilled Chicken Fajitas

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1/4 cup lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon chili powder
  • 1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
  • 1 medium onion, cut into 1/4-inch slices
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 cup salsa
  • 1/2 cup guacamole, if desired

Instructions

  • Step 
    1
    Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
  • Step 
    2
    Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  • Step 
    3
    Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
  • Step 
    4
    Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.

Nutrition

450 Calories
13 g Total Fat
33 g Protein
54 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
115
Total Fat
13 g
Saturated Fat
3 g
Cholesterol
60 mg
Sodium
640 mg
Potassium
470 mg
Total Carbohydrate
54 g
Dietary Fiber
4 g
Protein
33 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
16%
16%
Calcium
16%
16%
Iron
24%
24%
Exchanges:
3 Starch; 2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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