Chicken Fajitas With Grilled Peppers and Onions

"These are delicious fajitas that are cooked on the grill rather than on the stove top which we enjoyed. This recipe is very easy to change the amount of servings. Recipe source: Bon Appetit (July 2005)"
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by mommyluvs2cook photo by mommyluvs2cook
photo by MarraMamba photo by MarraMamba
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:




  • Prepare barbecue.
  • Puree first 5 ingredients (cilantro - chili powder) in blender (or food processor).
  • Place chicken in a glass baking dish and pour 1/3 of marinade over chicken, turning to coat all sides.
  • Arrange vegetables (chilies - onions) on a rimmed grilling pan or baking pan, pour 1/3 of marinade over vegetables. Season chicken and vegetables with salt and pepper if desired.
  • Grill chicken until cooked through (7 -10 minutes per side, depending on thickness of chicken). Grill vegetables until tender, turning often (about 15 minutes). Grill tortillas until charred (1 minute per side).
  • Transfer chicken to work surface and slice cross wise into strips.
  • Fill tortillas with chicken and vegetables and drizzle with remaining marinade.
  • Serve with your favorite salsa and toppings.

Questions & Replies

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  1. Loved this!!
  2. This is delightful. My husband loved it. I served with lowfat sour cream, good salsa, sliced avocado, and low fat cheese. My husband does not like cilantro. I used flat leaf parsley instead. I also used chicken tenders. It smeled just like a restaurant when i was grilling this. I would serve this to company.
  3. This was very easy and flavorful I used rotisserie chicken but sealed it in my food saver bag with the marinade, before grilling. Worked perfectly.
  4. This recipe is great! At first I was a little intimidated by the appearance of the marinade, but it turned out delicious. I would say this recipe easily feeds 8 people. We ate fajitas all week!
  5. An easier way to make fajitas, since you cook the chicken whole. You could really taste the marinade in the chicken! It was my first time tasting poblano peppers (not spicy but mellow tasting) and I will include them again! I will be makeing this often. Thanks Ellie, for posting! Roxygirl


  1. This was very good; similar to mine but I confess I used flat leaf parsley instead of Cilantro and cumin.We loved it! I made this for WT3; thanks for posting. Rita
  2. Excellent. I doubled the recipe, used white onions instead of red & a mix of red/yellow/green bell peppers. I marinated the chicken about 3 hours, and it turned out so moist & flavorful. I served to DH and friends for a casual dinner, paired with Mean Chef's guacamole. This was just excellent. Thank you!


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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