Grilled Chicken Fajitas Recipe with Chipotle Marinade

4.50 from 6 votes

A tasty and slightly spicy garlic chipotle marinade for chicken, and how to use it for Grilled Chicken Fajitas.

Prep Time15

Cook Time15

Marinade Time1

Total Time1 30

Course: Entree

Cuisine: barbecue, bbq, marinades, Mexican

Servings: servings

Cost: $15.00

4 garlic cloves, smashed
¼ cup cilantro, roughly chopped (about 1 handful)
¼ cup Chipotle Peppers in Adobo Sauce About 4 peppers and some of the sauce, recommended brand Embasa (comes in a 7-ounce can)
¼ cup tomato sauce
½ lime juiced
2 tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon kosher salt
½ teaspoon fresh ground pepper

2 tablespoons extra virgin olive oil
2 bell peppers, sliced (I like a combination of green, yellow, and red peppers)
½ red onion, sliced
8 small flour tortillas
Optional Toppings: avocado slices, guacamole, sour cream, salsa, shredded cheese, diced tomatoes

Place all marinade ingredients into the food processor and pulse until everything has broken up and there are no more chunks.
Place the blended marinade into a large plastic bag, add the chicken, and let marinate for 4 hours (up to 24). *Optional: Reserve ¼ cup of the marinade for fajitas as a topping or as a final brush on the grill before you marinade.

Preheat Grill: Prepare the grill, targeting 400 – 450 degrees Fahrenheit, using the two-zone method of grilling (or direct/indirect). Place a grill-safe skillet over direct heat to warm up with the grill (we use cast iron).
Prep Chicken: Remove chicken from the marinade. Discard the marinade.
Grill Chicken: Grill the chicken over direct heat for 5 minutes with the lid closed, then flip and continue grilling direct another 5 minutes. At this point, you should have a nice crust on the chicken, but the inside isn’t close to done yet.
Grill Peppers and Onions: While the chicken is grilling over direct heat, add olive oil to the pan and then add the onions and peppers. Stir occasionally and remove when they are soft.
Finish Chicken Over Indirect: Move the chicken to indirect heat and finish until the internal temperature of the chicken reaches 160 – 165 degrees Fahrenheit. Usually, about the time we move the chicken to indirect heat, the onions and peppers are done and we remove them also from grill.
Slice and Serve: Slice the chicken and then add back to the pan with peppers and onions for serving.

Warm up your tortillas, and serve them with the chicken, pepper, and onion mixture, and your favorite toppings and sides.