Charcoal Grilled Chicken Fajitas | Kita Roberts

Charcoal Grilled Chicken Fajitas

Because the smoky subtle flavors of charcoal take this weeknight dinner to a whole new level
Course Main Course
Cuisine American
Keyword fajita, grill
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 1225kcal


  • 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


  • 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.
  • 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.
  • Brush the onion (secure with a toothpick if needed to keep onion rings from sliding apart) and pepper with remaining oil.
  • Carefully spray grate with grilling oil or use an oil soaked paper towel and rub over the grate.
  • 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.
  • 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.
  • 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.
  • Separate the onion rings, slice the pepper and chicken and toss with reserved marinade.
  • Serve with desired accompaniments.


Cook’s Illustrated Summer Grilling 2011


Calories: 1225kcal | Carbohydrates: 31g | Protein: 76g | Fat: 90g | Saturated Fat: 68g | Cholesterol: 216mg | Sodium: 575mg | Potassium: 2046mg | Fiber: 6g | Sugar: 16g | Vitamin A: 4420IU | Vitamin C: 281.5mg | Calcium: 89mg | Iron: 3.3mg