Best Grilled Chicken Fajitas Ever

One random Saturday evening I was stressed out when dinner time arrived and frankly hadn't put any thought into what I was going to cook.  That's when my sweet husband swooped in and offered to make dinner, so that I could finish up what I was working on.    I had recently received a food magazine from a local grocery store and when I offered it to him as a resource for choosing a dinner recipe, this is the one he chose.  We love fajitas, but honestly I didn't expect anything spectacular.  Man was I wrong though!  My husband followed the recipe exactly and I was shocked when they ended up being the best fajitas I'd ever had.  The chicken was so tender and the unique BBQ  flavor made it so that even my fajita-phobic son gave them the stamp of approval.    In addition to adding these fajitas to our regular rotation, we now follow this method  for perfectly tender grilled chicken every time. 

Adapted from Wegman's Menu magazine.   (check out all the great reviews on it)

Click here for printable recipe.

The ingredients:

1 onion, thinly sliced to about 1-inch
1 sweet red pepper, thinly sliced to about 1-inch
1  green pepper, thinly sliced to about 1-inch
2 Tbs. barbecue seasoning, divided (I used McCormick Grill Mates Barbecue seasoning)
4 Tbs. olive oil, divided
1-1/2 lbs. boneless, skinless chicken breasts, cut into thirds (lengthwise)
6-8 flour tortillas (8-inch size)
Toppings:  salsa, sour cream, shredded lettuce, shredded cheese or crumbled queso fresco cheese

Directions:  Preheat grill to HIGH for 10 minutes.  Clean grill with wire brush.  Using a soft cloth, coat grill grate lightly with vegetable oil.  Toss peppers and onions with 1 tablespoon BBQ seasoning and 2 tablespoons oil.  Spoon into disposable 9x13-inch foil pan.  cover pan tightly with a large piece of foil, sealing well.  Reduce heat to MEDIUM.  Place pan on grill; close lid. 

Cook 10 minutes, shaking pan occasionally.  Remove from grill and keep warm with grilling chicken.  Return grill heat to HIGH. 


Drizzle chicken with just 1 tablespoon oil.  Sear chicken on grill 2 minutes until it has change color one-quarter of way up from bottom.  Turn over; sear 1-3 minutes.  Turn over chicken.  Cook 1-3 minutes; turn over again.  Reduce heat to MEDIUM: cook 12-15 minutes until internal temps reaches 165 degrees.  Transfer chicken to a clean platter. 

(NOTE:  grilling the tortillas is optional.  We tried it both ways and some of us preferred the tortillas just warmed in the microwave, so that's what the pictures reflect.) Brush remaining 1 tablespoon oil on one side of tortillas; place oiled-side-down on grill.  Brush tops with oil and sprinkle with remaining 1 tablespoon barbecue seasoning.  Turn after 30 seconds when slightly browned.  Grill second side 30 seconds; remove from heat. 

Slice chicken very thinly; portion evenly onto tortillas.  Top with peppers and onions. 

Serve with salsa, shredded lettuce, sour cream, extra BBQ seasoning, shredded cheese, and/or queso fresco cheese.  Makes 8 fajitas. 

Enjoy! 

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