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Charcoal Grilled Chicken Fajitas

  • Author: Cooks Illustrated Summer Grilling 2011


Fajitas are fun, and they are especially great when you can grill the chicken. We especially like the grilled vegetables. This recipe is easy and a great weeknight dinner.



  • Fresh juice from 2 to 3 limes
  • 6 tbs vegetable oil
  • 3 medium garlic cloves, minced
  • 1 tbs Worcestershire sauce
  • 1 1/2 teas brown sugar
  • 1 jalapeno, stemmed, seeded, and minced
  • 1 1/2 tbs minced fresh cilantro
  • Salt and pepper
  • 3 boneless chicken breasts. pounded to 1/2″ thick
  • 1 large red onion, cut into 1/2″ thick rounds
  • 1 large red bell pepper, stemmed, seeded and quartered
  • 1 large green bell pepper, stemmed, seeded and quartered tortillas


  1. Whisk together the lime juice, 4 tbs oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, some salt and a dash of pepper in a small bowl. Reserve 1/4 cup, and pour the rest into a resealable zip lock bag with the chicken. Refrigerate at least 15 minutes.
  2. In the meantime, get a good fire going in the charcoal grill. Get those coals nice and grey. Clean grate and place over hot coals.
  3. Brush the onion (secure with a toothpick if needed to keep onion rings from sliding apart) and pepper with remaining oil.
  4. Remove chicken from marinade and place over the hot side of the grill. Place the onion and pepper quarters, skin side down, over the cooler side.
  5. Cook the chicken until well browned, 4 to 5 minutes, flip, and cook until chicken is cooked through, 4 to 5 minutes longer, and reads 160 degrees with an instant thermometer. Continue to cook the peppers and ion until charred, 8 to 10 minutes. Transfer to plate and keep warm.
  6. Heat the tortillas a few at a time over the cooler side of the grill, 20 seconds per side. Wrap in aluminum foil to keep warm.
  7. Separate the onion rings, slice the pepper and chicken and toss with reserved marinade and serve with desired accompaniments.

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