These Grilled Chicken Fajitas are an easy, flavorful way to turn juicy chicken thighs and colorful grilled vegetables into a backyard favorite. They're seasoned with bold Kosmos Q Clean Eating Fiesta Seasoning, grilled hot and fast until perfectly cooked, then sliced and served with warm tortillas and all your favorite fajita toppings. Let's get to it.
2 lbs boneless, skinless chicken thighs
1 tablespoon avocado oil
2 tablespoons Kosmos Q Clean Eating Fiesta Seasoning
2 bell peppers (red and yellow), sliced
1 large onion, sliced
1 tablespoon avocado oil
1 tablespoon Kosmos Q Clean Eating Fiesta Seasoning
Flour tortillas
Fresh cilantro
Lime wedges
Sour cream
Guacamole
Shredded cheese
Pico de gallo
The key to flavorful chicken fajitas starts with a simple coating of avocado oil and plenty of bold Fiesta Seasoning.
Pat the 2 lbs of boneless, skinless chicken thighs dry with paper towels. Lightly coat the chicken with 1 tablespoon of avocado oil, then season generously on all sides with 2 tablespoons of Kosmos Q Clean Eating Fiesta Seasoning.
Make sure each thigh is evenly coated. Let the chicken sit for about 10–15 minutes while you get the grill fired up.
For the vegetables, toss the sliced red and yellow bell peppers and sliced onion with 1 tablespoon of avocado oil. Season evenly with 1 tablespoon of Kosmos Q Clean Eating Fiesta Seasoning.
Preheat your grill to 400–450°F (204–232°C) for direct cooking.
Make sure the grill grates are clean and hot before adding the chicken and vegetables. If you're using a grill basket for the vegetables, place it on the grill while it preheats.
Place the seasoned chicken thighs directly on the hot grill and cook for about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
Once the chicken is cooked through, remove it from the grill and let it rest for about 5 minutes. This gives the juices time to settle before slicing.
While the chicken is resting, place the seasoned peppers and onions in a grill basket or on a flat-top surface.
Cook the vegetables for about 6–8 minutes, stirring occasionally, until they're tender and have developed a slight char.
Once the chicken has rested, slice the thighs into strips.
Warm your flour tortillas, then fill them with the grilled chicken and charred peppers and onions. Finish with fresh cilantro, lime wedges, sour cream, guacamole, shredded cheese, and pico de gallo.
That's it! You've got juicy grilled chicken fajitas packed with bold Fiesta Seasoning, tender charred vegetables, and plenty of fresh toppings.
Simple prep, hot-and-fast grilling, and big fajita flavor make this an easy meal for any backyard cookout.
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