Tuesday, May 18, 2021

Taco Tuesday - Fajita Chicken Tacos

 [FTC Standard Disclosure] I received no compensation for this post. I do get a small percentage if you purchase any Amazon Affiliate links in this post but it's minuscule, I promise you.

Here is just a quickie for Taco Tuesday because this marinade was so delicious - Fajita Chicken Tacos.

Fajita Chicken Tacos on the Big Green Egg

This has quickly become our preferred fajita marinade after just one time using it because the flavors were amazing on the grill. We have had a different fajita marinade that we've used for chicken for years and it is good but the green chile powder in this one makes it an order of magnitude better.

Green Chile Fajita Marinade

Published 05/18/2021

Fajita marinade for chicken, shrimp, or beef


  • 1/4 cup fresh squeezed lime juice (about 2 limes)
  • zest from 2 limes
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon mild green chile powder (We use The Fruit Basket of Albuquerque
  • 1.5 teaspoons toasted ground cumin
  • 1 teaspoon toasted ground coriander
  • 1 teaspoon season salt
  • 1/2 cup peanut oil
  • kosher salt to taste


  1. Whisk together all ingredients but the kosher salt and oil.
  2. Slowly add the oil while continuously whisking.
  3. Add the salt to taste
  4. Pour the marinade over your meats or vegetables in a food-safe bag and refrigerate for 6 to 8 hours.
  5. Shake off excess and grill.

Yield: 1 cup of marinade is enough for 3-4 chicken breasts

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 00 mins.

Total time: 10 mins.

Tags: fajita, taco, Tex-Mex, grill

Do you remember when EVERYONE was using cable skewers years ago? Mine got lost in a kitchen drawer and I just re-discovered them over the weekend. I had forgotten how convenient they are for stuff like this. Mine are the Fire Wire brand [Amazon Affiliate link]. You used to be able to buy them at Bed Bath and Beyond too, but a lot has changed with BBB so maybe not anymore.

Fire Wire skewer full of fajita veggies
My plan was to keep dipping them back-and-forth between the grill and marinade but the oil caused too much flaming up from the coals. I made a similar marinade for the veggies but added cilantro.

Tip: Leave the tip of the cable skewer out of the grill so it won't get hot and you can use it as a handle for flipping.
Here's a tip - Keep the tip or skewer part out of the grill like this. That way, it doesn't get hot and you can use it as a handle to flip the loop easily without wearing hot gloves.

Fajita chicken grilling on the Big Green Egg
After the chicken was almost done, I started basting it with CLEAN marinade from the veggie bowl. (NOT the same marinade the raw meat was in.) For anyone wondering, those are old-school cast-iron grates from Craycort. These are over a decade old. The new ones are even better.

Making fajita chicken on the Big Green Egg
The smell at this point was making me ridiculously hungry. 

Grilled veggies on a Fire Wire cable skewer
These peppers and onions were fantastic.

Crusty, spicy, yummy chicken breasts.

Slicing it all up. Yep, I typically wear a cut-resistant glove. My education and former career were occupational safety and health, so it's kinda my thing.

Fajita style chicken tacos cooked on the Big Green Egg.
So are they fajitas or tacos? The chicken and veggies are what I would call fajita style but since they are on corn tortillas instead of flour, I think of them as tacos. Whatever you call them, they are delicious.