The Grilled Chicken with Peppers and Onions recipe is perfect for a hot summer day. It’s actually one of my favorite meals that I like to cook during the summer.I love how it’s cooked outdoors on the grill, and how it takes very little prep time. This grilled chicken recipe has been in our family for years.
Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)
If you can’t get yellow cherry tomatoes or bell peppers, just use more red instead. Yellow cherry tomatoes and bell peppers form a lovely salad.
- 5 boneless, skinless chicken breast halves (about 6 oz. each)
- Olive oil for brushing
- Kosher salt and freshly ground black pepper
- 1 yellow bell pepper, cored, seeded, and very thinly sliced
- 1/2 green bell pepper, cored, seeded, and very thinly sliced
- 1 poblano chile or other hot green chile, cored, seeded, and very thinly sliced
- 1/2 to 1 jalapeño, cored, seeded, and finely chopped
- 1/2 small red onion, thinly sliced
- 1/4 cup red-wine vinegar
- 1 Tbs. balsamic vinegar
- 2 cloves garlic, finely chopped
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup extra-virgin olive oil
- 20 red cherry tomatoes, halved
- 20 yellow cherry tomatoes, halved
- 3/4 cup Niçoise, Kalamata, or other good-quality black olives, pitted
- 30 basil leaves, washed, dried, and torn into small pieces
- Heat the grill. Lightly brush the chicken with olive oil.Grill the chicken breasts on one side until almost firm to the touch, 4 to 5 minutes. Season with salt and pepper and then turn them over and continue to grill until cooked through, 3 to 4 minutes. Remove from the grill and let cool. Cut the chicken on the diagonal into thin slices. Put the chicken in a large bowl along with the bell peppers, poblano and jalapeño chiles, and onion. Set aside.
- Mix the two vinegars, garlic, red pepper flakes, and extra virgin olive oil in a small bowl.
- Add the cherry tomatoes, olives, and basil; gently toss the salad; season with salt and pepper to taste; let the salad stand for another 15 minutes before serving to allow the flavors to meld. Toss the vinaigrette with the chicken and peppers; let stand for at least 30 minutes and up to an hour.
Grilled Chicken Fajitas
These simple Grilled Chicken Fajitas are a fiesta of a dinner idea! You’re going to love this juicy Southwest-style chicken fajitas with onions and a trio of colorful bell peppers.
Easy Grilled Chicken Fajitas
Fajita Friday. Okay, I’m not sure why this isn’t a thing already, but I’m just going to say it.
In other words, what’s stopping us? With Taco Tuesday, we’ve already experienced how wonderful life can be, right? Friday fajitas. This is obvious.
Since these fajitas are so delicious, you’ll want to cook them frequently. What’s not to love about a marinade that combines succulent, tender chicken breast with flavorful onions and gorgeous tri-colored peppers?
On a hectic weekday, the minimal preparation is also ideal. Simply marinate the chicken, chop the peppers and onion into quarters, and then place everything directly onto the hot grill. With ease, you’ll achieve the best flavor (as well as those cool grill marks!)
So let’s dig in and get started on this fun and easy recipe. Grilled chicken fajitas, here we come!
What You’ll Need
You can use any fajita seasoning mix you like, but I really recommend the one that is linked below. It’s simple to make and healthful. It makes preparing delectable meals like this one, which is why I always have it on hand, a snap.
- Olive Oil: 2 tablespoons of olive oil forms the base of the marinade.
- Lime Juice: You’ll need 2 limes, juiced, for acidity and fruity flavor.
- Fajita Seasoning: 2 tablespoons of my fajita seasoning adds a ton of flavor. You can also use a pre-mixed commercial seasoning packet.
- Chicken: I use breast meat for this recipe; just 1 pound of boneless skinless chicken breasts, about ½-inch thick, is perfect.
- Bell Peppers: I used 2 red bell peppers, 1 yellow pepper, and 1 green. You can also substitute and use all of one particular color, swap an orange one for the yellow, etc.
- Onion: Quarter one large onion (smaller pieces won’t grill up properly).
- Tortillas: This recipe makes enough to fill 8 to 10 fajita-sized tortillas.
How to Make Grilled Chicken Fajitas
Anytime you feel like heating up the grill, this is a great dish for a quick weeknight or weekend meal. not a grill? No issue! This can be prepared equally quickly in a grill pan or cast-iron skillet that has been heated.
- Make the chicken marinade. To make the marinade, whisk together the olive oil, lime juice, and fajita seasoning in a mixing bowl. Place the chicken breasts and the marinade in a big zip-top bag. Refrigerate for at least 20 minutes and no longer than an hour after sealing the bag.
- Pepper preparation.
- Cut the peppers in half and toss the membranes, seeds, and tops while you wait.
- Grill preparation.
- Clean and gently oil the grill grates before turning the heat to medium.
- Everything you grill!
- Shake off any extra liquid when you remove the chicken from the zip-top bag and throw away the marinade. On the grill, place the chicken, peppers, and onions. Cook, occasionally rotating the chicken, peppers, and onions, for 15 to 20 minutes, or until the chicken is no longer pink and the vegetables are soft. When the internal temperature of the chicken reaches 165°F, it is finished.
- Put ingredients in serving order.
- The chicken, peppers, and onions should all be taken off the grill and given five minutes to stand. Warm the tortillas on the grill for approximately a minute on each side while you wait. Serve the chicken, peppers, and onions on tortillas after cutting them into strips.
Tips for Success
Still with me? Great! Because these helpful tips are essential reading when it comes to grilling up the best fajitas.
- Utilize a Thermometer: Use an instant read thermometer to check the doneness of your chicken and prevent drying it out. They are quick, precise, and simple.
- Double Up: This recipe is excellent for doubling. Keep the leftovers for quick lunches.
- Make It Your Way: Warm tortillas aren’t the only vehicle for these quick fajitas! This recipe is quite adaptable because the chicken and peppers go great over rice or salad.
I like to serve fajitas with other Southwestern dishes, for a festive themed meal. Here are some great ones!
- Seven Layer Dip: Everyone loves this potluck classic, served with crispy tortilla chips or fresh veggies. Seven Layer Mexican Dip for the win!
- Grilled Stuffed Mushrooms: These Black Bean and Corn Stuffed Portabella Mushrooms make an unbeatable side, or a fantastic vegetarian main course!
- Fresh Salsa: Can you say ah-mazing? Because this fresh and flavorful Avocado Salsa is just that. I like to set out this salsa and sour cream so everyone can help themselves.
How to Store and Reheat Leftover Fajitas
- Place any leftover fajitas in airtight containers, then store in the fridge for up to three days.
- Don’t overcook or the chicken will become dry when reheated; simply heat through in a covered skillet over low heat.
Can I Freeze Fajitas?
- The veggies can be frozen for use in soups or stews, but they will get soggy if you do; the chicken can be frozen without issue.
- The leftovers can be frozen for up to three months and kept frozen by pressing out as much air as possible before sealing the bag. Thaw overnight in the refrigerator before reheating.
Grilled Chicken with Balsamic Bell Peppers
It’s been awhile since I’ve posted “real” food! I know I said on Monday that all I’ve felt like eating lately is watermelon sorbet and fruit pops, but don’t worry, there have been a few real meals consumed!
One such meal is this grilled chicken with balsamic peppers.
The grill has been our main source of cooking these last couple of weeks because of the heat, and I was starting to get tired of our usual dishes.
So, when I saw a recipe for roasted chicken with balsamic bell peppers, I knew I wanted to switch things up a bit to make it compatible for grilling.
There’s no need to turn on the heat!
The balsamic glazed peppers are made on the stove top and can even be made ahead of time and reheated right before serving. Nice and easy!
These peppers were precisely what I required to change up my typical grilling of chicken. Salt, pepper, and garlic powder are added to bell peppers while they are sautéed with onion. Then, to fully savor the flavors, they are simmered in chicken broth and balsamic vinegar.
You can quickly and easily produce a hearty lunch that is full of flavor by spooning the peppers over just-grilled chicken.
Grilled Chicken with Balsamic Bell Peppers
yield: 4 servings
prep time: 20 minutes
cook time: 15 minutes
total time: 35 minutes
- 1 pound boneless skinless chicken breasts, if pieces are large, you may want to cut them in half before grilling
- 3/4 teaspoon salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 3/4 teaspoon garlic powder, divided
- 1/4 teaspoon dried oregano
- 1 Tablespoon olive oil
- 1 1/2 Cups yellow bell peppers, thinly sliced
- 1 1/2 Cups red bell peppers, thinly sliced
- 1/3 Cup onion, finely chopped
- 1 Cup homemade or store bought chicken broth, reduced-sodium
- 1 1/2 Tablespoons balsamic vinegar
- grill to a medium-high temperature. Apply olive oil on the grate.
- Chicken breasts should be fattened up. Evenly thinned chicken breasts should be pounded. Sprinkle oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
- Cook the chicken for 6 minutes on the grill. The chicken should be cooked for a further 6 minutes or until it achieves an internal temperature of 165.
- Pour olive oil into a big skillet and start cooking the balsamic bell peppers. Add peppers and finely chopped onion and raise the heat to medium-high. 4 minutes of sauteing is plenty to make the onion transparent.
- Add the chicken broth, then cook for 6 to 8 minutes, or until the mixture has reduced. (You might want to toss in a half spoonful of flour if you want a thick sauce.)
- Add the remaining salt, pepper, and garlic powder along with the balsamic vinegar. Cook the peppers for 4 minutes, or until they are soft and the sauce has begun to thicken.
- Grilled chicken should be topped with spicy peppers.
- For a balanced dinner, think about serving with brown rice.
- Keep leftovers in the refrigerator right away.
Serve with brown rice, potatoes, or orzo for a more filling meal.