18 Authentic Chicken Fajitas Recipes Spicy

Craving sizzling, flavor-packed chicken fajitas that bring the fiesta to your dinner table? Whether you’re a spice lover or just looking for a quick, crowd-pleasing meal, these 18 authentic chicken fajitas recipes deliver bold, smoky, and irresistibly juicy bites every time. From smoky chipotle to zesty lime-marinated twists, get ready to fire up your skillet—your next favorite weeknight dinner is just a scroll away!

Classic Grilled Chicken Fajitas

Nothing beats sizzling fajitas fresh off the grill—juicy chicken, charred peppers, and a smoky marinade that’ll have everyone crowding the table.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 2 tbsp lime juice
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas, warmed
• Fresh cilantro, lime wedges, and sour cream for serving (optional)

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add chicken strips, tossing to coat. Marinate for 15 minutes (or up to 2 hours).
2. Heat grill or grill pan to medium-high (about 400°F). Toss peppers and onion with remaining 1 tbsp olive oil.
3. Grill chicken for 5–6 minutes per side until lightly charred and internal temp reaches 165°F. Transfer to a plate.
4. Grill peppers and onions for 6–8 minutes, stirring occasionally, until tender and slightly blackened.
5. Slice chicken into bite-sized pieces. Serve with peppers, onions, warm tortillas, and toppings.

The smoky marinade clings to every bite, while the grill gives the veggies that irresistible caramelized crunch—no restaurant required!

Tip: For extra flavor, lightly char the tortillas on the grill for 30 seconds per side.

Spicy Chipotle Chicken Fajitas

These smoky, spicy fajitas pack a punch with chipotle peppers and a quick marinade that infuses every bite with bold flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 2 tbsp olive oil, divided
• 1 tbsp lime juice
• 2 tsp chipotle powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 large red bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a bowl, toss chicken with 1 tbsp olive oil, 1 tbsp lime juice, 2 tsp chipotle powder, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp salt. Let marinate 15 minutes (or up to 2 hours).
2. Heat remaining 1 tbsp olive oil in a large skillet over high heat. Add chicken and cook 5-6 minutes until browned, stirring occasionally. Transfer to a plate.
3. In the same skillet, add bell pepper and onion. Cook 4-5 minutes until charred at the edges but still crisp.
4. Return chicken to skillet, tossing everything together for 1 minute to combine.
5. Serve immediately in warm tortillas with fresh cilantro and lime wedges.

The double hit of chipotle—both in the marinade and the charred edges of the chicken—gives these fajitas a deep, smoky heat that’s balanced by the bright lime.

Tip: For extra kick, stir 1 minced chipotle in adobo into the marinade.

Lime and Cilantro Chicken Fajitas

These zesty fajitas are a weeknight hero—bright with lime, fresh cilantro, and just the right amount of smoky spice.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 8 small flour tortillas, warmed

Instructions:

1. In a large bowl, toss chicken with 1 tbsp olive oil, lime juice, lime zest, cumin, smoked paprika, salt, and black pepper. Let marinate for 10 minutes.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. In the same skillet, add bell pepper and onion. Cook for 4–5 minutes until slightly softened. Stir in garlic and cook for 30 seconds until fragrant.
4. Return chicken to the skillet, toss with cilantro, and cook for 1 minute to combine flavors.
5. Serve immediately with warm tortillas.

The lime zest and fresh cilantro give these fajitas a vibrant, restaurant-worthy finish—without the fuss. Tip: For extra char, let the chicken sit undisturbed for 1–2 minutes before stirring for a caramelized crust.

Garlic Butter Chicken Fajitas

These sizzling garlic butter chicken fajitas are a weeknight hero—packed with juicy chicken, colorful peppers, and a rich, buttery garlic sauce that’ll have everyone reaching for seconds.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken strips and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, melt 3 tbsp butter over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the bell peppers and onion to the skillet. Cook for 5–6 minutes, stirring often, until softened but still crisp. Return the chicken to the skillet and toss everything together for 2 minutes to coat in the garlic butter sauce.
4. Serve immediately with warm tortillas, fresh cilantro, and lime wedges.

The magic here is the garlic butter sauce—it soaks into the chicken and veggies, giving every bite a restaurant-worthy richness without fuss.

Tip: For extra flavor, char the tortillas lightly over a gas flame before serving!

Smoky Paprika Chicken Fajitas

These sizzling fajitas pack a smoky punch thanks to paprika and a quick sear—perfect for a weeknight dinner that feels like a fiesta.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Juice of 1 lime
• 8 small flour tortillas, warmed
• Fresh cilantro and sour cream, for serving

Instructions:

1. In a bowl, toss chicken strips with 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over high heat. Add chicken and cook, stirring occasionally, for 5–6 minutes until browned. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook for 4–5 minutes until slightly charred but still crisp. Return chicken to the skillet, squeeze lime juice over everything, and toss to combine.
4. Serve immediately with warmed tortillas, topped with cilantro and sour cream.

The smoky paprika caramelizes on the chicken, creating a bold crust that pairs perfectly with the bright lime and sweet peppers. Tip: For extra char, let the veggies sit undisturbed for a minute before stirring.

Jalapeño Lime Chicken Fajitas

These zesty fajitas pack a punch with bright lime and spicy jalapeño—perfect for a quick weeknight dinner that feels like a fiesta.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 1 large red bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 jalapeño, seeded and minced
• 3 cloves garlic, minced
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a large bowl, toss chicken strips with 1 tbsp olive oil, lime juice, lime zest, cumin, smoked paprika, and salt. Let marinate for 10 minutes.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
3. In the same skillet, add bell pepper, onion, jalapeño, and garlic. Sauté for 4–5 minutes until veggies are tender-crisp.
4. Return chicken to the skillet, tossing everything together for 1–2 minutes to heat through.
5. Serve in warmed tortillas, topped with cilantro and a squeeze of lime.

The double hit of lime (zest and juice) keeps these fajitas extra vibrant, while the jalapeño adds just the right kick without overwhelming the dish.

Tip: For smoky depth, char the tortillas lightly over a gas flame before serving.

BBQ Chicken Fajitas

These BBQ Chicken Fajitas bring smoky-sweet flavor to your weeknight dinner with minimal fuss—just toss everything on a sheet pan and let the oven do the work!

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 large red onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 cup BBQ sauce
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

1. Preheat oven to 425°F. On a large sheet pan, toss chicken, bell peppers, and red onion with 2 tbsp olive oil.
2. In a small bowl, mix 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp salt. Drizzle over the sheet pan and toss to coat evenly.
3. Spread in a single layer and bake for 18–20 minutes, stirring halfway, until chicken is cooked through and veggies are slightly charred.
4. Remove from oven, drizzle with 1/2 cup BBQ sauce, and toss gently. Serve immediately in warm tortillas with cilantro and lime wedges.

The caramelized BBQ glaze clinging to the tender chicken and crispy-edged veggies is what dreams are made of—no grill required!

Tip: For extra smokiness, swap regular BBQ sauce for a chipotle-infused variety.

Cajun Spiced Chicken Fajitas

These sizzling Cajun-spiced fajitas bring bold flavor to your weeknight dinner with minimal effort—just toss, sear, and wrap!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 medium red onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a large bowl, toss chicken strips with 1 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
3. In the same skillet, add bell peppers and red onion. Cook for 4–5 minutes, stirring, until slightly charred but still crisp.
4. Return chicken to the skillet, toss with veggies, and cook for 1 minute to combine flavors.
5. Serve immediately with warm tortillas, fresh cilantro, and lime wedges.

The smoky Cajun rub caramelizes on the chicken, creating a crispy crust that pairs perfectly with the bright, crunchy veggies—no marinade required!

Tip: For extra kick, add a pinch of cayenne to the seasoning mix.

Honey Sriracha Chicken Fajitas

These sweet-and-spicy fajitas pack a punch with sticky honey sriracha glaze and colorful peppers—perfect for a quick weeknight win.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 3 tbsp honey
• 2 tbsp sriracha
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, honey, sriracha, lime juice, garlic powder, smoked paprika, and salt. Toss chicken strips in the marinade and let sit for 10 minutes.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add bell peppers and onion; cook for 5–6 minutes until slightly charred. Remove and set aside.
3. Add marinated chicken to the same skillet (reserve extra marinade). Cook for 6–7 minutes, stirring occasionally, until chicken is browned and cooked through. Pour in reserved marinade and simmer for 1 minute until glossy.
4. Return peppers and onions to the skillet; toss to coat. Serve immediately in warm tortillas with cilantro and lime wedges.

The magic here? The caramelized honey-sriracha glaze clings to every bite, balancing heat with just enough sweetness.

Tip: For extra char, throw the tortillas directly on a gas burner for 10 seconds per side—just keep an eye on them!

Pineapple Teriyaki Chicken Fajitas

These sweet and savory fajitas bring a tropical twist to taco night with juicy pineapple and sticky teriyaki-glazed chicken.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup fresh pineapple chunks
• 3 tbsp teriyaki sauce
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. In a bowl, toss chicken strips with 2 tbsp teriyaki sauce, 1 tbsp olive oil, garlic powder, smoked paprika, and salt until evenly coated. Let marinate 10 minutes.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook 4–5 minutes until slightly softened. Add pineapple and cook 2 minutes more.
4. Return chicken to skillet, pour in remaining 1 tbsp teriyaki sauce, and toss everything together until glazed and heated through (1–2 minutes).
5. Serve in warm tortillas with cilantro and lime wedges.

The caramelized pineapple adds pops of brightness against the smoky-sweet chicken, making every bite dynamic. Tip: For extra char, grill the pineapple chunks separately before adding to the skillet.

Herb-Marinated Chicken Fajitas

These herb-marinated chicken fajitas are bursting with fresh, zesty flavors and come together in just 30 minutes—perfect for busy weeknights!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 medium red onion, thinly sliced
• 3 tbsp olive oil, divided
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 2 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken strips, tossing to coat. Let marinate for 15 minutes (or up to 2 hours).
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken (reserving marinade) and cook for 5–6 minutes, stirring occasionally, until browned. Transfer to a plate.
3. In the same skillet, add bell peppers and red onion. Cook for 4–5 minutes until slightly charred. Pour reserved marinade over veggies and stir in cooked chicken. Cook for 1–2 more minutes until heated through.
4. Serve immediately on warmed tortillas, topped with fresh cilantro and lime wedges.

The smoky, citrusy marinade caramelizes beautifully on the chicken and veggies, giving these fajitas restaurant-quality depth with minimal effort.

Tip: For extra flavor, char the tortillas lightly over an open flame before serving!

Zesty Orange Chicken Fajitas

These bright and tangy fajitas bring a citrusy twist to taco night—perfect for shaking up your usual routine!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 medium red onion, thinly sliced
• 8 small flour tortillas, warmed
• 3 tbsp olive oil, divided
• 1/3 cup fresh orange juice
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, orange juice, lime juice, soy sauce, honey, chili powder, cumin, smoked paprika, and salt. Add chicken strips, tossing to coat, and marinate for 15 minutes.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add bell peppers and onion; cook for 5–6 minutes, stirring occasionally, until slightly charred. Transfer to a plate.
3. Using the same skillet, cook the chicken (reserving marinade) for 5–6 minutes until browned. Pour in reserved marinade and simmer for 2–3 minutes until sauce thickens slightly and chicken is cooked through.
4. Return veggies to the skillet, tossing to combine. Serve immediately in warm tortillas with cilantro and lime wedges.

The orange glaze caramelizes beautifully on the chicken, adding sticky-sweet depth to every bite—no boring fajitas here!

Tip: For extra char, toss the cooked fajita mix under the broiler for 1–2 minutes before serving.

Chili Lime Chicken Fajitas

These zesty fajitas pack a punch with bright lime and smoky chili—perfect for a quick weeknight dinner that feels like a fiesta.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil, divided
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a bowl, whisk together 1 tbsp olive oil, lime juice, honey, chili powder, cumin, smoked paprika, and salt. Add chicken strips, tossing to coat, and let marinate for 10 minutes.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. In the same skillet, add bell pepper and onion. Cook for 4–5 minutes, stirring, until slightly charred and tender. Return chicken to the skillet and toss everything together.
4. Serve immediately in warm tortillas, topped with fresh cilantro and a squeeze of lime.

The marinade’s honey caramelizes just enough on the chicken for a sweet-smoky balance—no dull bites here!

Tip: For extra char, press the tortillas directly onto the hot skillet for 30 seconds per side before filling.

Chipotle Pineapple Chicken Fajitas

These smoky-sweet fajitas bring the heat with chipotle and a bright pop of pineapple—perfect for taco night with a twist!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 1 cup fresh pineapple chunks
• 2 tbsp lime juice
• 2 tsp chipotle powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, toss chicken strips with 1 tbsp olive oil, 2 tsp chipotle powder, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned. Transfer to a plate.
3. In the same skillet, add bell pepper and onion. Cook for 4–5 minutes until softened. Stir in pineapple chunks and cook 1–2 minutes more.
4. Return chicken to the skillet, drizzle with 2 tbsp lime juice, and toss everything together for 1 minute to combine.
5. Serve in warmed tortillas, topped with cilantro.

The caramelized pineapple melts into the smoky chipotle chicken, creating a juicy, tangy bite in every forkful. Tip: For extra char, grill the pineapple chunks for 2 minutes before adding them to the skillet!

Adobo Seasoned Chicken Fajitas

These zesty fajitas pack bold adobo flavor into every bite, with juicy chicken and crisp peppers wrapped in warm tortillas—perfect for a lively weeknight dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 tbsp adobo seasoning (store-bought or homemade blend)
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a large bowl, toss chicken strips with 1 tbsp olive oil, 2 tbsp adobo seasoning, 1 tsp garlic powder, 1 tsp cumin, and 1/2 tsp salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook for 4–5 minutes, stirring, until slightly charred but still crisp.
4. Return chicken to the skillet, toss with veggies, and heat for 1 minute.
5. Serve in warm tortillas with fresh cilantro and lime wedges.

The smoky adobo rub caramelizes on the chicken, while the quick-seared veggies keep their crunch—a textural dream in every fold of tortilla.

Tip: For extra kick, drizzle with chipotle mayo or sprinkle crumbled queso fresco before serving.

Smoked Chicken Fajitas

These smoky, tender chicken fajitas bring a little backyard BBQ flair to your weeknight dinner—no grill required!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large red bell pepper, sliced
• 1 large yellow onion, sliced
• 8 small flour tortillas, warmed
• Lime wedges and fresh cilantro, for serving

Instructions

1. Preheat smoker to 275°F (or oven to 300°F with a smoker box or foil pouch of wood chips).
2. In a bowl, toss chicken with 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Smoke chicken for 45 minutes, flipping once, until internal temperature reaches 165°F.
4. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high. Sauté bell pepper and onion for 8–10 minutes until softened and slightly charred.
5. Slice smoked chicken, toss with veggies, and serve in warm tortillas with lime wedges and cilantro.

The low-and-slow smoke gives the chicken incredible depth, while the charred peppers keep things fresh—perfect for piling high with your favorite toppings.

Tip: No smoker? Add 1/2 tsp liquid smoke to the chicken’s spice rub for a similar effect.

Roasted Red Pepper Chicken Fajitas

These smoky-sweet fajitas pack a punch with charred peppers and juicy chicken—perfect for a weeknight dinner that feels like a fiesta.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 large red bell peppers, thinly sliced
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Preheat oven to 425°F. Toss bell peppers and onion with 1 tbsp olive oil on a baking sheet. Roast for 15 minutes until edges char slightly.
2. Meanwhile, mix chicken with remaining 2 tbsp olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, and salt in a bowl.
3. Heat a large skillet over medium-high. Add chicken and cook for 6–8 minutes, stirring occasionally, until no longer pink. Stir in roasted veggies and cook 1 minute more.
4. Serve in warm tortillas with cilantro and lime wedges.

The roasted peppers add a caramelized depth that balances the zesty marinade—no bland fajitas here!

Tip: For extra smokiness, char the peppers directly over a gas flame before slicing.

Avocado Lime Chicken Fajitas

These zesty fajitas pack a punch with creamy avocado and bright lime, making them a weeknight winner that feels anything but ordinary.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 2 bell peppers (any color), thinly sliced
• 1 medium red onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Juice of 2 limes (about 1/4 cup), divided
• 1 large avocado, diced
• 8 small flour tortillas, warmed
• Fresh cilantro, for garnish

Instructions:

1. In a large bowl, toss chicken with 1 tbsp olive oil, chili powder, cumin, smoked paprika, salt, and half the lime juice. Let marinate 10 minutes.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook 4–5 minutes until slightly charred but crisp-tender.
4. Return chicken to skillet, squeeze over remaining lime juice, and toss everything together.
5. Serve immediately on warm tortillas topped with diced avocado and cilantro.

The magic here? The avocado melts slightly into the hot filling, creating a lush texture that plays off the smoky spices.

Tip: For extra tang, drizzle with lime crema: mix 1/4 cup sour cream with 1 tbsp lime juice and a pinch of salt.

Conclusion

With 18 sizzling recipes, this roundup has everything you need to spice up your dinner routine! Whether you crave smoky, zesty, or fiery flavors, there’s a perfect chicken fajita here for you. Give one (or a few!) a try, and let us know your favorite in the comments. Loved this list? Share the fajita love by pinning it for later—happy cooking!