Chicken and Steak Grilled Fajitas

Depending on the area you reside, you may or may not have pre-seasoned fajita meat in your local grocery store. I’m not one to knock this quick fix for fajitas; however, if you have a little extra time and the right ingredients, making your own marinade will yield a much better end result. In Texas, Fajitas have become a regular staple and something almost everyone grills regularly. I’ve tried a number of different marinades and have one that I find combines some of my personal favorite flavors that define great Tex-Mex.


Chicken and Steak Grilled Fajitas
Prep time
Cook time
Total time
Recipe type: Fajitas
Cuisine: Mexican
Serves: 6-10
  • 2-2.5 lbs Chicken Breast or Flank Steak
  • ½ cup extra virgin olive oil
  • ⅓ cup lime juice freshly squeezed
  • ½ tsp kosher salt
  • 1 tsp cumin
  • ½ tsp garlic minced
  • ¼ cup apple cider vinegar
  • 1 tsp oregano
  • 1 tsp Dizzy Pig Swamp Venom (this stuff really brings out a great taste in meat)
  • ½ tsp paprika
  • 1 12oz beer (personal preference for Dos XX)
  • Optional: 1 tsp cinnamon (add this for a completely different, gourmet flavor)
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  • Other personal must have’s to go along with your fajitas:
  • Sautée Onions and Peppers:
  • 2-3 Red and green bell peppers (sliced)
  • 1 Red onions (chopped or sliced)
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  • Sides:
  • 1 Cup of Shredded Cheddar Jack Cheese
  • 1 Cup Sour Cream
  • Hot Sauce - Hell on the Red
  1. Mix all ingredients and allow your meat to marinade for 2-24hrs. If cooking chicken breast, I find it helpful to flatten out the meat, with a meat hammer, prior to placing the meat in marinade. This will allow your chicken to cook more evenly and quicker on the grill.
  2. Place the meat in a sturdy gallon sized Ziploc bag and toss it in the fridge (2-24hrs)
  3. After marinating, stabilize the grill at 375° F
  4. Grill the chicken and or steak
  5. For Chicken - 5 mins per side, flip 3 times and measure internal meat temp to ensure its done (minimum internal temperature of 165 °F)
  6. For Steak - 5 mins per side, flip twice and measure internal temp to ensure it is done to your preference (minimum internal temperature of 145 °F)
  7. Remove from grill and slice meat
  8. ------------------------------------------------------------
  9. Fajita Sides:
  10. Sautée red/green bell peppers along with red onion in a small amount of olive oil over a med-high heat skillet until brown and easy to cut into
  11. Serve with Corn and Flour tortillas (depending on which one you like with your fajitas)
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  13. To prepare Fajitas:
  14. place a dab of sour cream and guacamole (recipe below) into tortilla
  15. add Fajita Meat
  16. add Sautéed peppers and onions
  17. add shredded cheddar jack cheese
  18. pour a small amount of hot sauce

Prep time
Total time
Cuisine: Mexican
Serves: 6-8
  • 2 Avocados
  • 1 medium tomato
  • ½ white onion
  • 1 jalapeno pepper
  • 1 sprig of fresh cilantro
  • ⅛ tsp kosher salt
  • ⅛ teaspoon fresh cracked pepper
  1. dice medium tomato
  2. finely chop half onion
  3. chop jalapeno pepper (1 to ½ depending on your preferred level of spiciness)
  4. finely chop cilantro
  5. Mix all together in a bowl, squishing up the avocados into the ingredients
  6. Allow to sit in refridgerator for 15-25 minutes before serving

Dizzy Pig Swamp Venom



Enjoy your fajitas!


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