These grilled chicken fajitas start with whole chicken breast portions in a lime and Savory Dust marinade. Grill large pepper pieces and onion rounds alongside, then rest and slice the chicken across the grain. Allow 30 minutes to marinate and 5 minutes to rest, in addition to prep and grilling.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 1/2 pounds (680 g) boneless, skinless chicken breasts, in 4 portions about 3/4 inch (2 cm) thick
2 bell peppers, 1 red and 1 yellow; about 12 ounces (340 g) total
1 medium red onion, about 6 ounces (170 g)
8 small flour tortillas, about 6 inches (15 cm) across
Optional: 2 tablespoons chopped cilantro and lime wedges
Directions
Marinate the chicken. Pound thick areas to an even 3/4 inch. Mix 2 tablespoons oil, lime juice and 3 teaspoons Savory Dust. Coat chicken in a covered container and refrigerate 30 minutes.
Prepare the vegetables and grill. Cut seeded peppers into large flat panels and onion into 1/2-inch rounds. Coat with remaining 1 tablespoon oil and 1 teaspoon Dust. Heat a clean, oiled grill to medium, about 375–400°F (190–205°C), with a cooler zone.
Grill the vegetables. Set peppers across the grates; use a grill basket for onion rounds. Turn occasionally until tender with browned edges, about 10–15 minutes. Transfer to a clean plate. Grill vegetables alongside chicken if space permits.
Cook the whole chicken portions. Lift chicken from marinade and discard the used marinade. Grill about 6–8 minutes per side, moving to the cooler zone if browning too quickly. Check every portion reaches 165°F (74°C) in its thickest center; continue cooking if needed.
Rest, slice and serve. Rest chicken on a clean board 5 minutes. Warm tortillas briefly on the grill. Slice chicken across the grain and peppers into strips; separate onion rounds. Divide among tortillas with optional cilantro and lime.
Yield: 4 servings; 8 small fajitas. Prep timing: 15 mins prep + 30 mins marinating. Cooking timing: 15–20 mins grilling + 5 mins resting.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Use the listed 30 minutes, or refrigerate for up to 2 hours for this lime marinade. A longer acidic soak can change the surface texture, so overnight is not the aim here. Marinate in a covered food-safe container at 40°F (4°C) or below; never on the counter. Discard marinade that touched raw chicken.
CAN I USE CHICKEN THIGHS INSTEAD?
Yes. Use the same weight of boneless, skinless thighs, unfolding them so they cook evenly. Leave them in whole portions for grilling and slice afterward. Their shape and thickness change the timing; check the thickest part of each thigh reaches at least 165°F (74°C). Bone-in chicken needs a different method.
HOW DO I AVOID DRY CHICKEN OR BURNT SEASONING?
Even thickness helps the breasts finish together. Use medium heat and keep a cooler area available; the date-based seasoning can darken quickly. Move portions away from flare-ups, and use temperature rather than grill marks as your doneness test. Rest 5 minutes before slicing. That rest is for serving quality; the chicken must reach 165°F before leaving the grill.
WHY GRILL LARGE PIECES AND SLICE AFTERWARD?
Large pepper panels and whole chicken portions are easier to turn than thin strips. A grill basket holds onion pieces as they soften. After cooking, cut chicken across its visible muscle fibers into thin strips. If a breast has fibers running in different directions, divide it first, then slice each section across its grain. The listed grilling time assumes room to cook chicken and vegetables alongside each other; allow extra time if grilling them separately.
CAN I PREPARE THIS WITHOUT AN OUTDOOR GRILL?
A stovetop grill pan can work with good ventilation. Cook the chicken and vegetables in separate uncrowded batches over medium heat, allowing extra time. Check chicken reaches 165°F (74°C). The flavor and browning will differ from an outdoor grill; keep the chicken whole for cooking, then rest and slice as directed.
HOW SHOULD I STORE AND REHEAT LEFTOVERS?
Refrigerate cooked chicken and vegetables in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Store tortillas separately. Reheat the filling with a splash of water until the chicken reaches 165°F (74°C), then fill warmed tortillas.
DO I ADD SALT, AND WHAT ALLERGENS ARE PRESENT?
Savory Dust already contains sea salt, so this recipe has no additional salt. Taste cooked filling before adjusting. The current seasoning ingredients include mustard, and the listed flour tortillas contain wheat; check all package labels. Corn tortillas can replace flour tortillas, but suitability for an allergy depends on the actual package and preparation.
This chicken fajita recipe for the oven uses thin chicken strips, peppers and onions spread across two sheet pans. Savory Dust seasons everything before roasting, and lime brightens the finished filling. There is no marinade wait; allow about 20 minutes to prep and 20–25 minutes in the oven.
