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Prep Time
25 Minutes
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Active Time
25 minutes
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Total Time
25 Minutes
Ingredients
Makes 6 servings
Preparation
Step 1
Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
Step 2
Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
Step 3
Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
Step 4
Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.
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Reviews (107)
Back to TopThis is my favorite fajita recipe. The balance of the lime, cilantro and seasonings make for a delicious marinade.
Susan P
Pittsburgh, P
11/7/2023
This is a great recipe Cilantro-Lime Chicken Fajitas with Grilled Onions , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
Vadim
9/30/2023
Delicious! My family loves Tex/Mex & this was a huge hit!
Anonymous
NY
7/2/2020
Great dish! I would cut back on the veggies a bit.
nancyh1010
5/6/2020
The excess marinade was almost too much on the veggies. The flavor was good but a little on the oily side. next time i will reduce the amount of marinade used to coat the vegetables before grilling Family enjoyed them.
sidenator
Montana
5/8/2018
Made this dish last night, followed recipe. Absolutely amazing! Prepared chicken on the gas grill and broiled veggies. I prepared 1 1/2 lbs of chicken and all of the veggies, which is worked perfectly. Not enough marinade for full recipe (double ingredients next time). Marinated ingredients (separately) for 3 hours. So flavorful that we chose not to use salsa, sour cream, etc. Next time I'll add a jalapeno or two to the broiled veggies. Like other reviewers, I am a huge Penzy spice fan!
dburzinski
Orland Park, IL
2/14/2017
This is my new favorite Fajita recipe. I did let it marinate for a couple of hours and used good Penzey's spices. I also added a farmer's market spring onion to the vegetables.
sunvalleytogo
Lake Oswego OR
5/26/2016
Love these ingredients, but there wasn't enough marinade to do the job. The chicken and vegetables looked pretty with flecks of cilantro, but I didn't notice much taste after marinating for five hours. If I tried this again, I would double the marinade.
cookinginnewengland
Connecticut
4/24/2016
This recipe is one of my family's favorites. Previous poster mentioned using processor for the marinade-the mini processor is the only way to go! We don't always use the grill-I put the veggies in one lasagna pan and the chicken in another. (One's similar to the Le Cruset and the other's a stainless steel) 375 degree oven for about 35 minutes, and it's time for dinner!
saguarosuzi
Oak Park, CA.
8/9/2015
No kidding, so simple to just whip up the marinade in the food processor. Next time I might make extra to have more to drizzle on top. Personally I thought these the best fajitas I have ever had...so much better than buying that pack of chemicals from the grocer. Will make again and again as our new go to recipe.
sschwarz31
Sparta, NJ
7/29/2015
Best fajita recipe I've tried. Agree with other reviewers who say to let it marinade. We let our chicken marinade for 2 hours. Added 1 clove of garlic and 1/2 a jalapeño for some extra spice.
jennlee17
New York, NY
7/10/2015
Terrific recipe. I added a jalapeno to the marinade, as well as some garlic powder and whole cumin seeds. I cooked the onions on one of those non-stick round grill pans with holes in them, and that worked very well (easy to handle), while putting the peppers right on the grill to get them blackened. I was also able to marinate everything for 5 hours which made the flavors really great.
OmniEmmi
Berkeley, CA
9/3/2014
Oops! Forgot to add the forks with my review. A 4.
TucsonTilly
7/27/2013
My family loves fajitas, and recently the marinade I used was dropped by the local stores-the craze is over around here I guess. Tried this recipe and it beats that bottled marinade by a long shot! Easy. The poblanos definately make this a winner! Serve it with sour cream, avocados and flour tortillas. Making a recipe and a half, the leftovers are even good!
TucsonTilly
Oak Park, California
7/27/2013
Really nice flavors blend so well. This is one of my favorite Mex recipes.
bigg1
Orcas Island, WA
11/6/2012