- 2 chicken breasts, about 4–5 ounces each
- 1 1/2 tablespoons chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- Juice of 2 limes
- 1 tablespoon olive oil
- 2 poblano chiles, sliced into strips
- 2 red bell pepper, sliced into strips
- 1 red onion, sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- Marinate the chicken and vegetables. Whisk the ingredients together in a mixing bowl for the chicken marinade. Place the chicken into a resealable plastic bag and pour the marinade in. Repeat the process for the sliced vegetables. Allow the food to marinate for at least 2 hours, up to overnight.
- Start to grill the chicken first. Preheat a griddle or grill to medium heat. Remove the chicken from the marinade and wipe off the excess liquid, allowing it to rest at room temperature while the cooking surface warms up. Sear the chicken, pressing it down, and allow it to cook for about 5-6 minutes undisturbed.
- Sauté the peppers and onions. Once the chicken has seared on the first side, go ahead and flip it. Add the marinated vegetables to the griddle and spread them out, allowing them to cook evenly. Let them cook for a few minutes undisturbed before stirring them up.
- Finish cooking the chicken. The chicken should sear for another 5-6 minutes on the second side. Check the temperature, the target is about 158-160°F in the thickest part. Close the lid of the grill or griddle if you need to make sure the inside is fully cooked (see tips for flattening chicken). Use your intuition, flip and continue to cook as you need.
- Rest and serve. Remove the chicken and vegetables when they are finished cooking. The vegetables might be ready sooner, so just be prepared. Allow the chicken to rest under a sheet of aluminum foil for about 10 minutes before slicing. Mix with the vegetables and serve immediately with warm flour tortillas and toppings.
- Flatten the chicken breasts if they are very thick to speed up the cooking process. If they are extremely thick, feel free to flatten them ahead of time by smacking them with a cast iron skillet or baking sheet first. You can place the chicken breasts in a large resealable bag or plastic wrap and give them a smack or two to flatten them to an even thickness, not a pancake. This helps to ensure they cook evenly.
- Prep Time: 10 minutes
- Marinate Time: 2 hours
- Cook Time: 15 minutes
- Category: Chicken & Poultry
- Method: Griddle
- Cuisine: Mexican
Keywords: chicken fajitas, marinated chicken, vegetable marinade, chicken fajitas tacos, grilled chicken breast