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Charcoal Grilled Chicken Fajitas | Kita Roberts GirlCarnivore.com

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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 1225kcal


  • Cast Iron Skillet


  • 3 limes fresh juice is best
  • 6 tbsp vegetable oil
  • 3 garlic cloves minced medium to large cloves
  • 1 tbsp Worcestershire sauce
  • 1 ½ tsp teas brown sugar
  • 1 jalapeno stemmed, seeded, and minced
  • 1 ½ tbsp minced fresh cilantro
  • salt and pepper
  • 3 boneless chicken breasts. pounded to ½″ thick
  • 1 red onion large, cut into ½″ thick rounds
  • 1 red bell pepper large, stemmed, seeded and quartered
  • 1 green bell pepper large, 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 ¼ 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.


Inspired by the Cook’s Illustrated Summer Grilling 2011 recipe. You can also substitute in shrimp or flank steak strips. You can also do a veggie version with grilled tofu or thin slices of squash. 


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