Tex-Mex · main

Grilled Chicken Fajitas

Grilled Chicken Fajitas reads citrus 6.9, sourness 6.8 and allium 4.6 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 1 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 8.9 / 10
• Bitter & Earthy — 4.0 / 10
• Rich & Fat — 3.1 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Citrus 6.9 · Sourness 6.8 · Allium 4.6 · Salinity 4.1 · Umami 3.6 · Smoke 3.4 · Sweetness 3.2 · Richness 2.8 · Earthy 2.4 · Warm Spice 2.1 · Fruity 2.0 · Heat 1.9 · Herbaceous 1.8 · Bitterness 1.4 · Nutty 0.7 · Floral 0.6

What's in it (12)

• boneless chicken — 680 g
• vegetable oil — 54 g
• lime juice — 44 g
• garlic — 9 g
• cumin — 10 g
• chili powder — 5 g
• smoked paprika — 5 g
• salt — 7 g
• red bell peppers — 200 g
• yellow onion — 110 g
• flour tortillas — 800 g
• lime — 65 g

Time & effort: about 1 hr 4 min (29 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 209 kcal, 14 g protein, 7.2 g fat, 22.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Butterfly each chicken breast horizontally and pound to an even 1/2-inch thickness between sheets of plastic wrap; the even thickness is what keeps the breast from drying out on the grill.
2. In a large bowl, whisk together 3 tbsp of the vegetable oil, lime juice, garlic, cumin, chili powder, smoked paprika, and 3/4 tsp of the salt.
3. Add the chicken to the bowl, turn to coat completely, and let marinate at room temperature 30 minutes (or cover and refrigerate up to 4 hours).
4. While the chicken marinates, toss the bell peppers and onion with the remaining 1 tbsp oil and remaining 3/4 tsp salt in a separate bowl.
5. Heat a gas or charcoal grill to high, 450-500°F, and scrape and oil the grates.
6. Lift the chicken from the marinade, letting the excess drip off, and grill directly over high heat until deep grill marks form and the chicken releases easily, 4-5 minutes per side, until an instant-read thermometer reads 165°F at the thickest part.
7. Transfer the chicken to a plate, tent loosely with foil, and rest 5 minutes.
8. While the chicken rests, spread the peppers and onion in a grill basket over high heat and grill, tossing every 2-3 minutes, until charred at the edges and crisp-tender, 8-10 minutes total.
9. Warm the tortillas directly on the grill grates, 15-20 seconds per side, until pliable and lightly toasted; wrap in a clean towel to keep warm.
10. Slice the rested chicken against the grain into 1/4-inch strips.
11. Toss the sliced chicken with the grilled peppers and onion on a platter and serve immediately with the warm tortillas and lime wedges for building at the table.

Dishes with a similar flavor shape

• Chicken Fajita Skillet with Peppers and Onions — Tex-Mex
• Sheet Pan Chicken Fajitas — Tex-Mex
• Vegetarian Fajita Bowl with Peppers and Black Beans — Tex-Mex
• Grilled Chicken Tacos al Carbon — Mexican
• Sheet-Pan Fajita Steak with Peppers — Tex-Mex

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.