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Flavorful Grilled Chicken Fajita Skewers

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These grilled chicken fajita skewers are a quick and easy weeknight dinner featuring juicy chicken, colorful peppers, and a smoky, tangy marinade with Mexican-inspired spices.

Ingredients

Scale
  • 1.5 pounds boneless chicken breasts, cut into 1-inch cubes
  • 3 medium bell peppers (red, yellow, green), cut into 1.5-inch pieces
  • 1 large red onion, cut into wedges
  • Juice of 2 limes (about 4 tablespoons)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Wooden or metal skewers (soak wooden skewers for 30 minutes before use)

Instructions

  1. Prepare the marinade by whisking together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper in a large bowl.
  2. Cube the chicken breasts into 1-inch pieces. Chop bell peppers into 1.5-inch chunks and slice the red onion into wedges, ensuring uniform size for even cooking.
  3. Add chicken cubes, bell peppers, and onion wedges to the marinade. Toss gently to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor.
  4. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  5. Preheat the grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
  6. Thread the chicken, bell pepper, and onion pieces alternately onto each skewer, leaving a little space between pieces for even heat circulation.
  7. Grill the skewers for 10-12 minutes total, turning every 3-4 minutes to achieve a nice char on all sides. Chicken should be opaque and firm; peppers should have grill marks and softened edges.
  8. Check doneness with a meat thermometer to ensure chicken reaches 165°F (74°C). If unavailable, cut a piece open to confirm it is cooked through and juices run clear.
  9. Remove skewers from the grill and let rest for 3-5 minutes before serving to allow juices to redistribute.

Notes

Do not overcrowd skewers to allow even cooking. Marinate between 20 minutes and 2 hours; avoid over 4 hours to prevent chicken from becoming mushy. Use fresh spices for best flavor. If no grill is available, a grill pan or broiler can be used but may lack smoky flavor. Let chicken rest after grilling for juiciness. Wooden skewers must be soaked before grilling to prevent burning.

Nutrition

Keywords: grilled chicken, fajita skewers, easy dinner, weeknight meal, Mexican spices, healthy grilling, chicken recipe

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