This post may contain affiliate links. Please read our disclosure policy.

A simple, summery dinner, Grilled Chicken Fajitas bring the restaurant experience home to your back porch! Wrap ’em up in tortillas and all of your favorite toppings for a tasty, healthy Tex-Mex meal.

Easy grilled chicken fajitas in a foil packet

This summer, I’m aiming to grill at least twice a week, a goal I feel is completely attainable, particularly now that these grilled chicken fajitas in foil are in our lives.

I am still on the more novice end of the grilling spectrum (I just mastered these Chicken Kabobs).

That’s why you can trust my sincerity when I say this: ANYONE can make these grilled chicken fajitas (and Shrimp Fajitas).

Three foil packets with grilled chicken fajitas

5 Star Review

“I have made these twice already and love, love, love them! They’re quick and easy to make but taste awesome. My husband is a big fan as well!”

— Megan —

About These Grilled Chicken Fajitas

Whether you work the grill like a master chef or you don’t know how to light it, you can make chicken fajitas on the grill in foil.

Here are a few of the ways this recipe sets you up for a grilling victory:

  • The foil packet acts like a super shield to ensure recipe success. (I also used this trick in my Cajun Shrimp Boil Foil Packets recipe.)
  • Like with my Fajita Chicken Kebabs, I have a perfectly spiced, Tex-Mex terrific chicken fajita seasoning blend all measured out for you, so you won’t need a special spice packet or marinade.
  • Simply slice the chicken and your veggies of choice, toss them with the chicken fajita seasoning, then pile them into the foil. Make a packet, toss it on the grates, and DONE.
Side-by-side photos of raw chicken breasts and grilled chicken fajitas

How to Make Grilled Chicken Fajitas

The beauty of grilled food is its simplicity and versatility.

  • Use your favorite veggies. Anything that cooks in a similar amount of time is game.
  • Change up the seasonings to make them as spicy (or not) as you wish.
  • For different proteins option, check out Steak Fajitas, or use the shrimp from Shrimp Tacos to make fajitas instead.

With the right ingredients in hand, the rest is simple.

You’re ready to make the best grilled chicken fajitas!


The Ingredients

  • Chicken Breast. A favorite lean protein in our house, especially for the grill. Chicken breast is healthy and delicious.

Ingredient Note

  • Vegetables. Bell peppers, red onions, and zucchini are the vegetables I used for these fajitas. Nutritious, colorful, and tasty, they’re the perfect trio to pair with the chicken.
  • Chicken Fajita Seasoning. A smoky, zippy, earthy, and slightly spicy blend of lime juice, chili powder, cumin, garlic powder, salt, onion powder, and cayenne pepper.

Substitution Tip

If you’re sensitive to spice, you can reduce or omit the cayenne pepper.

The Directions

  1. Add the chicken and vegetables to a bowl. Toss them with the fajita seasoning.
  2. Wrap the chicken and vegetables into six foil packets, sealing the edges.
  3. Grill for 8 to 12 minutes at 450 degrees F. Carefully open the packets, allowing steam to escape. Serve warm with tortillas. ENJOY!
A foil packet with meat and vegetables

Storage Tips

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To Reheat. Rewarm leftovers gently in the microwave.

Meal Prep Tip

Chicken and vegetables can be seasoned and stored in the refrigerator up to 1 day in advance. I haven’t tried also assembling the foil packets in advance, but I think you could assemble and refrigerate them for a few hours, then place them on the grill when you are ready to cook.

What to Serve with Grilled Chicken Fajitas

Grilled chicken fajitas in foil on a baking sheet

These grilled chicken fajitas are going to be a staple at our table, and I hope you enjoy them in your home too!

Grilled Chicken Fajitas

4.93 from 13 votes
An easy, healthy recipe for perfectly seasoned grilled chicken fajitas in foil packets. Foolproof and perfect for fast, healthy dinners.

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Servings: 6 packets

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts cut into 1/2-inch strips
  • 2 red bell peppers or yellow or orange bell peppers, seeded and cut into 1/2-inch strips
  • 1 red onion seeded and cut into 1/2-inch slices
  • 1 zucchini cut into 1/4-inch rounds
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • For serving: flour or whole wheat tortillas sour cream (or plain Greek yogurt), shredded cheese, diced avocado, sliced green onion, fresh cilantro, lime wedges

Instructions
 

  • Preheat the grill to medium/medium high (about 450° F). Place the chicken, bell peppers, onion, and zucchini in a large bowl. Top with the lime juice, chili powder, cumin, garlic powder, salt, onion powder, and cayenne. Toss to coat.
  • Lay 6 large pieces of heavy-duty foil on the counter (if not using heavy duty, use two pieces of regular foil stacked on top of each other for each packet). Generously coat the foil with nonstick spray. Divide the chicken and vegetables among the 6 pieces of foil, then wrap them to form packets: bring up 2 sides of the foil so the edges meet. Seal the edges, making a tight 1/2-inch fold, then fold again, allowing space for heat to circulate. Fold in the ends to seal.
  • Grill for 8 to 12 minutes, until the chicken is no longer pink in the center and the vegetables are crisp-tender. Carefully open the foil and allow steam to escape. Serve warm with tortillas and desired toppings.

Video

Notes

  • TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in the microwave.
  • TO MAKE AHEAD: Chicken and vegetables can be seasoned and stored in the refrigerator up to 1 day in advance. I haven’t tried also assembling the foil packets in advance, but I think you could assemble and refrigerate them for a few hours, then place them on the grill when you are ready to cook.

Nutrition

Serving: 1packet (without tortillas or toppings)Calories: 118kcalCarbohydrates: 6gProtein: 22gFat: 1gCholesterol: 45mgFiber: 2gSugar: 1g

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More Delicious Grilling Recipes

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating





50 Comments

Leave a comment

  1. This appears to be about as simple as it gets – idiot proof! I don’t mess with our grill but I certainly can put together packets like these. These items will be on my grocery list today. I like that this is a recipe that can be adapted to individual tastes and amounts of each ingredient. We love grilled onions so that’s one item that I’d double up on. My husband is one of those crazies that grills all year long no matter what the weather and I love that he does.

    1. Chris, I hope you enjoy the recipe! You’re absolutely right that these are great for customizing depending on what your veggie preferences are!

  2. Foil packets is one of the ideas I have for cooking for a crowd up north this summer and I love the fajita idea! I’ll be keeping it in mind as an option.

    My summer bucket list includes spending more time reading good books and spending more time outside exploring local parks and trails instead of just sitting around at home on the weekends. Besides brats and burgers my husband and I are not the most experienced grillers, but we’re planning on trying steak next!

  3. Erin, you have the most amazing timing!   Just this morning when I was grocery shopping I was looking for fajita seasoning, and the only thing I could find was a marinade (I think you have to live where the population is NOT 85% hispanic to be able to find fajita seasoning).  So I looked up recipes.  And then I got your post…  I really like your proportions, but may add some paprika, which I found in all the other recipes I got.  My plan is to make some beef street tacos, to imitate some I had a few months ago, made by a friend of my stepson.  The ingredients were beef, fajita seasoning and balsamic vinegar.  That’s all I know about them, but I’m guessing that from the way you have done yours, that I should add the vinegar to the meat when I add the spices.  When I figure out the correct proportions, I’ll let you know how I did them.  And, since my husband is the griller in our family, I may have him try making your fajitas when it’s his turn to cook…

  4. This looks so easy and sounds delicious. Thanks for the inspiration. It is nice to be able to grill outside and not heat up the kitchen in the heat of the summer. Why make the AC work so hard if we do not have to do so. Ha!

    1. Hi! I haven’t tried these in the oven, but it should work! I would suggest 375 degrees F for 30–35 minutes and then check for doneness.

  5. Erin, these look divine! So easy and look so tasty! Thanks for a super fun summer grilling recipe!

  6. I adore foil pack meals, but never thought to flavor them like fajitas!! Yum!! And happy summer :)

    1. Hi MaryAnn, I haven’t tried these in the oven, but that should work! I’d bake at 375 degrees F for 30–35 minutes and then check for doneness.

    1. Hi Alice, I haven’t tried these in the oven, but it should work! I would suggest 375 degrees F for 30–35 minutes and then check for doneness.

  7. These grilled fajitas are now on my bucket list :) They look so easy and delicious!

  8. This is definitely our kind of meal – love the flavors + we grill every single day during the awesome non-winter, so we’re always looking for something new and easy and delicious!

  9. I was thinking of preparing the packets and then freezing them before actually grilling them: to take with on our camping trip for grilling on the campfire. Do you think these would freeze well before being cooked?

    1. Hi Sally! I’ve never tried freezing these, so I can’t speak from experience but I think it could work! The veggies will lose some crispness after being in the freezer. If you don’t mind that, I think it would be worth trying!

  10. I love grilling but always feel like I run out of ideas… thanks for throwing another one into the pot (onto the grill…)!

  11. We love making grill packs – especially my husband because then he doesn’t have to clean the grill lol!

  12. I made this tonite, and it was delicious! I cut down the chili and Cayenne pepper in half since we don’t like it very hot. Still had a bite tho. I had some pre-cooked chicken already thawed so I sliced that up, and only needed it on the grill for 15 mins.
    Hubby said I can make this again.5 stars

    1. Val, I’m so glad the recipe was a winner for you! Thanks so much for sharing your adjustments and how it turned out!

  13. Wow, those looks so good! I have never ate them to be honest and it seems quite easy to prepare actually! Gonna try them soon!5 stars

  14. Thank you for sharing yet another delicious, simple, and veggie-full recipe, Erin! My husband and I loved these, and they were quick & easy to prepare. The seasoning blend was perfect and so tasty, while the chicken kept all of its juiciness in the sealed foil packs! We will be making these again soon :)5 stars

    1. I’m so glad to hear you enjoyed them, Melissa! Thanks so much for trying them out and reporting back!

  15. These were great! So tasty and easy to make. Loved the addition of the zucchini for some extra veggies.5 stars

    1. Erica, I’m so glad to hear you enjoyed them! Thanks so much for giving the recipe a try and reporting back!

  16. I’m hosting a big backyard camp out in a few months and my teenage daughter chose your recipe to cook for all her friends on the camp fire…any cooking suggestions for the open-flame?

    1. Hi Shannon, I’d make extra sure that the foil packets are sealed tight so there’s no loss to the fire. The packets may take a little longer on the coals depending on how hot the fire is—I’m sure there are some good sites if you do a google search about doing foil packets over a campfire that might have some additional helpful tips!

  17. I have made these twice already and love, love, love them! They’re quick and easy to make but taste awesome. My husband is a big fan as well! :)5 stars

  18. Hi there, all those foil packets look really good, but i dont want to use aluminum foil. Is there a more reusable option for grilling up these?  
    Thanks Doris

    1. Doris, I haven’t played around with one to be honest. If you do have any suggestions though baed on other experiences, I’d love to hear your ideas!

  19. I knew that as I was mixing all of the ingredients this was going to be good. Took these foil packs on a camping trip and they turned out great! Great flavors! Thanks for the recipe!5 stars

  20. Super easy recipe! I used the recipe on both chicken and meatless chicken. I mixed the seasoning and divided it to used on both types of meat/non-meat. I was able to cook both at the same time since each portion is divided into its own foil packet. I will definitely make again!5 stars

    1. I’m so pleased that you enjoyed the recipe, Kim! Thank you for sharing this kind review!

  21. I wish I could once in my life sit on that porch, smelling any of those amazing recipes, ready to eat with a whole lot of you guys.5 stars

    1. A meal on the porch does sound wonderful right about now, Mussayab! I hope you enjoy this recipe if you try it!

  22. These were great! I was nervous it would be too spicy, so I added a couple more Tbsp of lime juice to the sauce. This worked good to help it coat the chicken and veggies too. The insides of the packets looked a little burnt, but we were relieved the fillings hadn’t burnt. I would probably cook it around 400 degrees next time though.5 stars

  23. I made these recently and served with homemade guacamole. They were a hit!! They are my go to summertime barbq! Making them again this weekend for our social distancing dinner in our backyard. Thank you for this great recipe!! Absolutely delicious! So easy, and you can prepare in the morning and throw them on the grill when company comes. 5 stars

    1. Hi Sue! I haven’t tried these in the oven, but it should work. I would suggest 375 degrees F for 30–35 minutes and then check for doneness.