This is one of our favorite summertime meals. Marinated chicken and veggies are cooked on the grill and served in a gordita-size tortilla with some sour cream, Cheddar cheese, and some wild rice on the side. We usually use the bottle marinade from the store.


Recipe Summary

25 mins
20 mins
9 hrs
9 hrs 45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.

  • Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.

  • Preheat grill for medium heat and lightly oil the grate.

  • Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.

  • Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Slice cooked chicken; serve alongside skewers.

Cook's Notes:

To make it lighter in fat, use fat-free sour cream and reduced-fat cheese.

For a vegetarian version, replace the chicken with portobello mushrooms.

If using wooded skewers, don't forget to soak them in water first.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

143 calories; protein 15.2g 30% DV; carbohydrates 15.9g 5% DV; fat 1.8g 3% DV; cholesterol 33.6mg 11% DV; sodium 1996.4mg 80% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Simple and straight forward just how fajitas and grilling should be. I sliced my chicken prior to going in the marinade instead of after it was grilled. I do that because I like the flavor to run throughout. This is a good summertime grilling recipe. Read More