These Citrus Chicken Fajitas on the Grill are a delicious and easy Mexican recipe with fresh and bright flavors. Enjoy as tacos, burritos, lettuce wraps, or as is! Gluten free and keto low carb. #chickenfajitas #grilledchicken #fajitas
In a ziploc bag or covered dish, combine the chicken, lime juice, orange juice, jalapenos, cumin, garlic powder, and salt. Let chicken marinate in the refrigerator for 2-4 hours. (You do not want to let it marinate overnight because the acid in the citrus will start to cook the chicken).
If you are serving these with rice, start the rice now. Try the Green Chile Rice below, this is what I use!
Preheat grill to medium high (around 400F).
Place your bell peppers, while, on the grill. Trim the onions and cut into quarters. Place the onions on the grill. Continue rotating the onions and peppers on each side, approximately 2-3 minutes per side.
Remove the chicken from the marinade. Grill for approximately 3 minutes. Flip and continue grilling until cooked through, approximately 3 minutes longer. (This can be done at the same time as the peppers).
Slice chicken into strips. Cut the peppers and onions into strips, removing seeds, stems, etc.
Serve with toppings, tortillas, lettuce, etc as desired.
Notes
This dish is great with the Green Chile Rice, Pico de Gallo, and Better than Chipotle Guacamole!The nutrition information does not include any toppings nor tortillas.Non-grill option: Bake the chicken at 350F until cooked through, approximately 20 minutes. Cook the peppers and onions, already sliced, in a skillet over medium high heat for 6-8 minutes for crisp vegetables or 10-14 minutes for soft vegetables.The marinade will work even if only for 30 minutes, but 2-4 hours is best.This recipe can stretch to 6 people if used as burritos or tacos.