When we think of grilling we often think of steaks, ribs and burgers. I love taking recipes you’d normally make inside and adapting them to outdoor cooking. It really ensures that I can use my grill as much as possible. Grilling keeps the mess outside and the flavor cannot be beat. If you have a Traeger Grill this is definitely accurate. While I always give cook times for things. I really believe these grills to be fool proof. I think it’s nearly impossible to mess things up. Everything is fall apart tender and flavorful. I’ll say it. I’ll never buy a gas grill again. I’ll also be making Quick and Easy Grilled Chicken Fajitas to my little heart’s content.
Quick and Easy Grilled Chicken Fajitas on the Traeger
Let me start this by saying if you don’t have a Traeger Grill (or other Wood Pellet Grill) you can still very easily make this recipe. You could even do it on a gas grill. You’ll just need to be extra careful to make sure the marinade doesn’t burn to the outside of the chicken. However, if you’re lucky enough to have the Traeger, be sure to get the Fin and Feather rub and mix up this marinade. It’s basically a great base for fajita seasoning. It makes this recipe worthy of a week night, but also worthy of entertaining with.
You could use this marinade on steak, chicken or even portabello mushrooms if you’re vegetarian. All of them would be delicious. If you are gluten free or trying to be low carb serve the chicken and veggies in lettuce cups or as a salad. The possibilities are endless. I think you’ll find that you make this recipe over and over due to it’s simplicity and deliciousness.
I hope you guys make this recipe and please share your photos with me on Instagram @freshfitkitchen. Tag me so I can see your creations.
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Quick and Easy Grilled Chicken Fajitas
Quick and Easy Grilled Chicken Fajitas are the easiest, yummiest no mess fajita recipe. Packed with flavor and done completely on the grill, they are perfect for entertaining.
- 1.5 lb. Chicken Tenders
- 1 tbsp. Traeger Grills Fin and Feather Seasoning You can also use 1 tsp. of garlic powder, onion powder and paprika.
- 1 tsp. Cumin
- 1 tsp. Chili Powder
- 1/4 cup Lime Juice Juice of about 4 limes
- 1/3 cup Avocado Oil
- 2 Bell Peppers Sliced-I like using red and yellow.
- 1 large Onion Sliced- I use purple onion.
Traeger Grill (or other wood pellet grill) Instructions
Mix together the seasonings, avocado oil and lime juice.
Trim the chicken tenders and place them in a zip top bag. Pour the marinade over top. Refrigerate for 2 hours. You can do as little as 30 minutes if you're pressed for time.
Cut up your vegetables and put them in a separate bag or container.
When the chicken is marinated preheat your Traeger Grill to 450 degrees. Place a cast iron skillet directly on the grates to get hot. When the grill is preheated, drizzle a little avocado oil into the cast iron pan and add the vegetables. Sprinkle with salt and pepper to season.
Add the chicken to the grill along side the vegetables.
Shut the lid and allow to cook for 15 minutes (or until internal temp reaches 165 degrees) stirring the vegetables and flipping the chicken halfway through. Allow the chicken to rest for 10 minutes before serving under a foil tent. Slice and pile onto warm flour tortillas with your favorite fajita toppings.
Indoor Grill Pan/Skillet Instructions
Preheat grill pan or skillet over medium high heat.
Salt and pepper the vegetables. Add some avocado oil to the pan and add the veggies. Stir fry until the edges are charred and they soften. Move them over to a plate and add the chicken.
Cook chicken 4 minutes per side until internal temp is 165 degrees. Tent with foil for 10 minutes prior to slicing and serving.