How To Make Grilled Chicken Fajitas on a Stick
Sink your teeth into these tender and crunchy chicken fajitas, skewered with spiced chicken, bell peppers, then served with a creamy and tangy sauce!
Pour the lime juice, olive oil, and water into a large resealable bag. Add the garlic, sugar, salt and pepper, cumin, garlic, oregano, smoked paprika, onion powder, and chili powder.
Seal the bag and shake to combine. Remove 2 tablespoons of the marinade and set aside in the refrigerator.
Add the chicken to the bag of marinade, seal, and place in the fridge.
Marinate for at least 2 hours or up to 8 hours.
Soak 6 skewers in the cold water for 20 minutes. Heat the grill according to manufacturer instructions.
Thread the chicken, peppers, and onions onto the wooden skewers. Drizzle the reserved marinade over the top of the skewers, and season with salt and pepper.
Grill the skewers for about 4 to 5 minutes per side, until the chicken is cooked through and the vegetables have started to soften. *
Creamy Cilantro Dipping Sauce:
Combine all of the sauce ingredients in the food processor and blend until smooth. Add the salt and pepper to taste.
Serve the skewers with the dipping sauce, and any other Mexican accompaniments of choice. Enjoy!
- * Alternatively, broil the skewers in the oven for the same length of time.
- To make-ahead: The chicken can be marinated the night before, the vegetables can be cut up a day in advance and the sauce can be made a day ahead.
- Calories: 504.50kcal
- Fat: 36.38g
- Saturated Fat: 11.68g
- Trans Fat: 0.12g
- Monounsaturated Fat: 17.28g
- Polyunsaturated Fat: 4.59g
- Carbohydrates: 19.97g
- Fiber: 4.21g
- Sugar: 8.94g
- Protein: 27.31g
- Cholesterol: 102.47mg
- Sodium: 836.79mg
- Calcium: 129.40mg
- Potassium: 752.27mg
- Iron: 2.73mg
- Vitamin A: 271.95µg
- Vitamin C: 134.49mg
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