Entree: United States – Texas – Fajitas de pollo a la parrilla (grilled chicken fajitas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) boneless skinless chicken thighs, approx. 6 pieces
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh orange juice
- 3 tbsp (45 ml) fresh lime juice
- 3 cloves garlic, minced
- 1 tbsp (15 g) ancho chili powder or mild chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano (preferably Mexican oregano)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 2 bell peppers (1 yellow, 1 orange), halved and cored (about 3 cups (360 g))
- 1 large white onion, quartered (about 1 1/2 cups (180 g))
- 8 small (6 in (15.2 cm)) flour tortillas, approx. 12 oz (340 g) total
- 1/4 cup (60 ml) neutral oil for vegetables
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges for serving

Show original ingredient measurements

- 1 1/2 lb (680 g) boneless skinless chicken thighs, approx. 6 pieces
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh orange juice
- 3 tbsp (45 ml) fresh lime juice
- 3 cloves garlic, minced
- 1 tbsp (15 g) ancho chili powder or mild chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano (preferably Mexican oregano)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 2 bell peppers (1 yellow, 1 orange), halved and cored (about 3 cups / 360 g)
- 1 large white onion, quartered (about 1 1/2 cups / 180 g)
- 8 small (6 in) flour tortillas, approx. 12 oz (340 g) total
- 1/4 cup (60 ml) neutral oil for vegetables
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges for serving

Instructions

1. Whisk olive oil, orange juice, lime juice, garlic, ancho chili powder, cumin, oregano, salt, and pepper in a bowl; add chicken thighs, cover, and marinate at least 30 minutes and up to 4 hours in the refrigerator.
2. Preheat grill to medium‑high and oil the grates. Toss bell pepper halves and onion quarters with neutral oil and a pinch of salt.
3. Grill chicken thighs 5–7 minutes per side until internal temperature reaches 165°F (74°C) and charred; transfer to a cutting board and let rest 5 minutes.
4. Grill pepper and onion pieces until charred and softened, 6–8 minutes, turning occasionally; slice vegetables into strips.
5. Slice chicken into strips against the grain and toss briefly with grilled vegetables in a bowl to combine. Warm tortillas on the grill, fill with chicken and vegetables, garnish with cilantro and lime wedges, and serve.