Grilled Chicken Fajita Recipe

This grilled chicken fajita recipe is perfect for a quick and easy low carb dinner. Use the chicken fajita marinade the night before or day off and grill when you are ready to eat. Eat as is, use with low carb tortillas or even top a salad. A delicious and healthy summer dinner on the grill!

You might also like this low carb grilled shrimp marinade recipe.

Fajitas are one of my favorite things to order in a Mexican recipe because you can eat them as is and it’s a tasty low carb dinner. When I originally posted this I made this grilled chicken fajita recipe because I was craving that favorite Mexican restaurant order.

I just whipped up an easy chicken fajita marinade for the meat and veggies and when it was time to eat I put them on skewers and let my husband grill them. Marinating adds delicious flavor and creates tender pieces of chicken.

It’s a really easy want to have a low carb dinner in the summer time. And I ate the leftovers on a salad the next day for lunch.

Recipe ingredients and substitutions.

All you need for the chicken fajita marinade is olive oil, lime juice, fresh garlic, cumin, chili powder, cilantro, salt and cayenne pepper powder (or black pepper if you don’t want that much heat). For the skewers I used chicken breast, sweet bell peppers, grape tomatoes and red onion.

• chicken breast – Because these are chicken fajitas I used chicken breast but you could also use chicken thighs. You could also use steak or shrimp if you want but if you use shrimp only marinade for an hour or so before you grill. Also grilling time may change.
• vegetables – I used my favorite low carb vegetables for color, taste and because that is what you usually are served in a Mexican restaurant. You can use other types of onions or peppers like poblano peppers, Anaheim peppers or banana peppers if you want. You can also use veggies such as zucchini, mushrooms, etc.
• marinade ingredients – The ingredients I used were pretty simple. If you had to substitute for the lime you could use lemon juice but the lime does give I a better taste. Also if you don’t like cilantro as I know a lot of people don’t, you could just eliminated it or use parsley if you want. It will be fine without it but if you have use it because again it adds another layer of flavor.

How to make this grilled chicken fajita recipe.

Step 1: First you want to make the marinade by getting out a bowl and adding the olive oil, lime juice, garlic, seasonings and chopped cilantro. Give it a good whisk and set aside.

Step 2: Cut your veggies and chicken into bigger sized chunks. You need to thread them on a skewer so I like to keep the onions in big chunks and the chicken into bigger size chunks as well. It’s good if everything is roughly the same size.

Step 3: Place them into a large ziplock bag and then pour the marinade over top. You can marinate overnight or do it first thing in the morning. At a minimum I would marinade them for at least 4 hours for the best flavor.

Step 4: Whenever you are ready to eat place the meat and veggies on skewers. I like to use metal skewers for grilling but you can use wooden if you want. I like to make a mixture of meat and veggies on mine but you can also skewer them separately. That way if the meat or veggies takes long you can take them off the grill and continue with the others.

Step 5: Place the chicken skewers on a hot grill. They should be done in about 10-15 minutes. The chicken in the most important part to be cooked so you can pull a piece off and chicken for doneness. The internal temperature should be 165°F when using a meat thermometer. I like my veggies a little crunchy but if you want them more tender then cook a little longer.

Serve them on the skewers or take them off and place on a platter to serve. I ate mine with this keto Spanish cauliflower rice which was easy to make and went great with the kebabs. It’s a good low carb substitute for Mexican rice. You can also use it to make low carb burrito bowls.

There are a lot of low carb flour tortillas out these days if you want to eat them that way. You can serve with toppings such as salsa, pico de Gallo, guacamole, sour cream, chopped avocados, lettuce, shredded cheese, fresh diced tomatoes. etc.

Store leftovers in an airtight container in the refrigerator. As I mentioned above I ate the leftovers on top of a salad and it was delicious. I even whipped up the fajita marinade the next day and used it as a salad dressing. Please scroll down to view the printable recipe card.

More low carb marinade recipes you can use for grilling this summer.

Here are some more delicious low carb marinade recipes you can use this summer for dinners on the grill.

• orange ginger pork kebabs
• steak kebab marinade
• blue cheese marinated flank steak (so good!)
• Greek lamb chops or chicken kebabs
• grilled marinated eggplant

This grilled chicken fajita recipe would be great for a summer party. Meal prep them up the night before then grill when ready to eat the next day. Everyone can grab a kebab and a tortilla and they’d be set. I hope you like this easy low carb summer dinner as much as we do. Especially with grilling season around the corner. Enjoy!

The nutritional information for serving out of 8 is 390 calories / 29.1g fat / 6.4g carbs / 1.1g fiber / 18.5g protein = net carbs 5.3g

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