Hey grill enthusiasts! I’ve been perfecting my chicken fajita game for years and lemme tell ya – nothing beats that smoky charred flavor you get from a charcoal grill. If you’ve been struggling to nail that restaurant-quality taste at home, you’re in the right place. Today I’m sharing my ultimate guide to grilling chicken fajitas on charcoal that’ll have your family and friends begging for seconds.
Why Charcoal Makes All the Difference
Before we dive into the how-to, let’s talk about why charcoal is the way to go for authentic fajitas. That distinctive smoky flavor just can’t be replicated on a gas grill or stovetop. Trust me, I’ve tried! Charcoal imparts that special somethin’ that transports you straight to your favorite Mexican restaurant.
Selecting the Perfect Chicken
First things first – choosing the right cut of chicken makes a huge difference:
- Boneless, skinless chicken thighs: My personal fave because they stay juicy and are more forgiving if you accidentally overcook them a bit
- Chicken breasts: A leaner option but requires more attention to prevent drying out
Look for chicken that’s fresh with a bright color If you can spring for organic or free-range, even better! The quality of your meat will definitely impact your final dish
Crafting an Irresistible Marinade
The marinade is where the magic happens, folks! Here’s my go-to recipe that never disappoints:
Ingredients:
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional if you like heat)
- Salt and pepper to taste
Instructions:
- Whisk all ingredients in a bowl until well combined
- Place chicken in a ziplock bag or container
- Pour marinade over chicken, making sure it’s fully coated
- Refrigerate for at least 30 minutes, but ideally 2-4 hours
Pro tip: Don’t marinate longer than 12 hours! The lime juice can start breaking down the chicken too much, giving it a mushy texture. Nobody wants mushy fajitas!
Preparing Your Charcoal Grill
Getting your grill setup right is crucial for perfect fajitas. Here’s how I do it:
Choosing Your Charcoal
Lump charcoal is my top choice because it burns hotter and cleaner than briquettes and gives that amazing smoky flavor. If you only have briquettes, that’s okay too – just try to find all-natural ones without added chemicals.
Setting Up Your Grill
I always use the two-zone grilling method for fajitas:
- Fill your chimney starter with charcoal and light it
- Wait about 15-20 minutes until the charcoal is covered with gray ash
- Pour the hot charcoal onto one side of your grill, leaving the other side empty
- This creates a hot zone (direct heat) for searing and a cool zone (indirect heat) for finishing
Temperature Control
You want to aim for medium-high heat, around 375-450°F. Not sure if your grill’s hot enough? Try the hand test – hold your palm about 5 inches above the grill grate. If you can only keep it there for 3-4 seconds before it feels too hot, you’re good to go!
The Grilling Process
Now comes the fun part! Let’s get those fajitas on the grill:
- Take the chicken out of the marinade and pat it dry with paper towels (this helps it brown better)
- Place chicken on the hot side of the grill and sear for 2-3 minutes per side until you get nice grill marks
- Move the chicken to the cooler side and continue cooking until it reaches 165°F internal temperature (use a meat thermometer to be sure)
- While the chicken cooks, prepare your vegetables
Adding Those Colorful Veggies
Fajitas aren’t complete without those beautiful, charred veggies! Here’s what you’ll need:
- Bell peppers (mix of red, yellow, green for color)
- Onions (red or yellow work great)
- Optional: zucchini, mushrooms, poblano peppers for extra flavor
Preparation:
- Slice vegetables into strips or wedges
- Toss with a little olive oil, salt, and pepper
- Place on the hot side of the grill
- Cook for 8-10 minutes, turning occasionally, until tender-crisp with some char
If you’re worried about smaller pieces falling through the grates, you can use a grill basket or skewers. I’ve definitely lost a few peppers to the fire before I figured this out!
Rest and Slice
This step is super important, but people often skip it:
- Remove chicken from grill and let it rest for 5-10 minutes
- Slice chicken against the grain into strips
- Mix with your grilled veggies
Letting the meat rest allows the juices to redistribute, giving you juicier fajitas. Trust me on this one!
Serving Your Masterpiece
Now for the grand finale – serving up those beautiful fajitas:
- Warm your tortillas on the grill (about 30 seconds per side)
- Keep them wrapped in a clean kitchen towel or tortilla warmer
- Serve with your favorite toppings:
- Guacamole
- Sour cream
- Shredded cheese
- Pico de gallo
- Fresh cilantro
- Lime wedges
Complete your meal with sides like Mexican rice, refried beans, or grilled corn for a full fiesta!
Troubleshooting Tips
Even the best grill masters run into problems sometimes. Here are solutions to common issues:
Chicken Too Dry?
- Next time, use thighs instead of breasts
- Don’t overcook (use that meat thermometer!)
- Make sure you let it rest before slicing
Vegetables Falling Through Grates?
- Cut them larger
- Use a grill basket
- Thread onto skewers
Uneven Cooking?
- Pound chicken to even thickness before marinating
- Make sure your two-zone fire is set up properly
- Keep the lid closed when not actively flipping or moving food
Storage and Leftovers
If you somehow end up with leftovers (which rarely happens at my house!), here’s what to do:
- Store in airtight containers in the fridge for up to 3-4 days
- Reheat in a skillet with a splash of water to prevent drying out
- You can freeze for 2-3 months, but the texture might change slightly when thawed
Final Thoughts
Grilling chicken fajitas on charcoal isn’t rocket science, but it does take a bit of practice to get it just right. Don’t be discouraged if your first attempt isn’t perfect – mine sure wasn’t! The key is understanding your grill’s temperature, marinating properly, and not overcooking the chicken.
Once you’ve mastered these charcoal-grilled fajitas, I guarantee they’ll become a regular in your cooking rotation. There’s something magical about that combination of smoky, tender chicken, charred veggies, and fresh toppings that just can’t be beat.
So fire up that charcoal grill and get cooking! Your taste buds (and impressed dinner guests) will thank you.
Do you have any special tricks for grilling fajitas? I’d love to hear them in the comments below! Happy grilling, friends!
These grilled chicken fajita foil packs are super quick and easy to make plus cleanup is a snap. Make extra foil packs and your weekly meal prep is done!
This post is sponsored by Rubbermaid BRILLIANCE™. All opinions are my own. Thanks to all the companies, and readers, who help support Kiss My Smoke.
Do you love cooking with foil packs? They are so easy to use and make cleanup an absolute snap. Plus they are really versatile so you can cook them on a grill, in an oven, or over a campfire.
I wanted to make extra packs so I could do some meal prep with them. I picked up Rubbermaid BRILLIANCE™ containers at Target so I had enough on hand for my project.
I love good quality containers. In my line of work, it’s super important to have containers that can stand up to my workload. Testing recipes for two blogs results in LOTS of food.
We have two fridges in our house. One is upstairs in the kitchen, obviously. The other is downstairs in our laundry room. I know, how glamorous, right? We also have a huge chest freezer.
Why so many? Well, because THIS GIRL loves to cook and always ends up making TOO much food. So, I’m always stashing extra containers of food for friends and family.
It works out perfectly because our family and friends LOVE getting leftovers from my cooking/baking/grilling extravaganzas. They help me by being my recipe testers.
Honestly, it’s win-win for everyone. I get to cook up a storm and get feedback on recipes I’m testing out for the blogs. They get free food. It works for everyone.
For this recipe, I marinated the ingredients in one of the Rubbermaid BRILLIANCE containers. Then I transferred all the ingredients to foil packs to cook on the grill.
The marinade is a quick and easy step. It has citrus in it so don’t marinate it for very long. The acid will break down the meat so this is meant for a quick marinade only.
Once the ingredients are marinated you can pop everything in foil and wrap it up. It’s super easy to do and cleaning up after dinner will be way too easy.
For this particular recipe, I want you to use smaller packs. Don’t be tempted to make one large pack. This recipe is meant to use for smaller packs, just lots of them.
The reason I want you to use smaller packs is so the cooking time is quick and the food cooks evenly. Plus you can give each member of the family their own pack if you like.
You can cut this recipe in half if you like. You can also double it for meal planning. In fact, feel free to quadruple it. Make as many packs as you like.
My thought is the more you cook now the less you have to cook later. You can use these for meal prep and planning. Pack up extra containers for the fridge and freezer. This freezes beautifully.
Swing by Target to pick up your own Rubbermaid BRILLIANCE™ containers so you can dive head first into meal prep and planning. Target has everything you need for meal prep!
Think about how many you want to store in the fridge and how many you want to freeze before you start. If you have a big freezer make more. If you have a small freezer make less. Easy peasy.
How I Used My Containers:
- The large size container is perfect for marinating the chicken and for storing enough leftovers.
- The medium size containers are perfect for freezing extra batches for future lunches or dinners.
- The small size containers are perfect for storing extra batches for lunch for the next couple of days.
Grilled Chicken Fajitas | Chicken Fajitas on the PK360 Grill
FAQ
How long does it take to cook chicken on a charcoal grill?
How long to cook chicken fajitas on the barbecue?
Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through.Aug 18, 2014
How do you keep chicken moist on a charcoal grill?
- Brine or dry brine the chicken ahead of time.
- Sear and then slow roast on the grill over low or indirect heat.
- pull at internal temp btw 155F and 160F. It will carry over a bit and be perfectly safe, just very juicy.
How long to grill chicken skewers on charcoal?
Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes. Place kebabs over coals and grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs.Jul 6, 2015
Can you cook chicken fajitas on a grill?
Just like your favorite restaurant fajitas, this dish is best enjoyed hot off the sizzling skillet—or in this case, the grill. That said, leftovers reheat beautifully. Gently warm the chicken and vegetables in a skillet over medium heat or in a 325°F oven for a delicious next-day meal. Do I need a grill for chicken fajitas?
How do you cook A fajita on a charcoal grill?
Prepare charcoal grill or other grill for direct cooking Medium High heat. Mix sour cream with Hot Sauce, 1 Tablespoon Fajita Seasoning, and 1 Tablespoon of fresh Lime Juice. Store in refrigerator until ready to serve. Slice bell pepper, onion, and jalapeno peppers into thin strips.
Are chicken fajitas good for grilling?
Whether I’m grilling outside on a sunny evening or cooking up a storm in the kitchen when the weather won’t cooperate, these chicken fajitas are a go-to. The chicken is seasoned just right with garlic, oregano, a sprinkle of paprika, and a pinch of sugar to give it that irresistible smoky-sweet flavor.
How do you make a grilled fajita?
To make a grilled fajita, cut the grilled skirt meat into thin strips across the grain and place it on a platter. Serve the sliced meat with the grilled vegetables. Accompany the dish with hot flour tortillas and guacamole. Place the grilled fajita skirt meat on a cutting surface and cut into thin strips across the grain of the meat. (Prep & cook time, serving size, nutritional info, ingredients can be found in the original recipe.)
How to cook chicken fajitas on a griddle?
To cook chicken fajitas on a griddle, sear the chicken for about 2 minutes and then turn the heat down to medium-high. Spend 5 more minutes cooking the chicken and other ingredients. When they are done, serve with a choice of toppings. Using a griddle is one of the easier ways to make fajitas. Sear the chicken first.
Can I use A fajita marinade packet?
However, you can use a fajita marinade packet if you prefer. You can make a full batch of our fajita marinade and use 1 cup for this recipe. Store the remaining marinade in a glass container in the fridge for up to 7 days or freeze it for up to 4 months.