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These Honey Lime Chicken Fajitas have been on repeat in my kitchen for years because they hit that sweet spot we all desire -- big flavor, minimal prep, and zero complaints. With sweet and tangy honey lime chicken, charred corn, and salsa verde, they feel a little upgraded, but are still easy enough for a busy weeknight.
Love fajitas? Don't miss my recipes for Sheet Pan Chicken Fajitas, Crockpot Steak Fajitas, Veggie Fajitas, and Instant Pot Chicken Fajitas.
Kristen's Keys for Grilled Chicken Fajitas
These are not your typical chicken fajitas, and that's exactly why they stand out. The honey lime marinade brings big flavor with minimal effort, and skipping the usual peppers and onions in favor of grilled corn keeps things simple (and surprisingly kid-friendly).
Before you jump in, these are the details that make a big difference in how this recipe turns out:
- Marinate the chicken for at least 30 minutes, but no longer than 2 hours. A quick soak helps to tenderize and flavor the chicken. But after 2 hours, the acidity from the lime juice will begin to break down the protein fibers and can make the chicken mushy. You want to avoid that!
- Use fresh limes. Bottled lime juice just doesn't deliver the same bright flavor and for and the lime zest imparts serious flavor to the chicken.
- Think texture and balance when it comes to topping. Adding grilled corn (or corn salsa) adds smoky, sweetness along with a bit of crunch. Salsa verde adds a tangy, vibrant finish and crumbled queso fresco or feta adds a creamy, rich bite. Paired with the grilled chicken, you create the most satisfying bite.
5-Star Reader Review
These are SO good! Chicken is light and flavorful, the added corn salsa gives the fajitas a different twist. Will make again! -Teresa S.
How to Make Honey Lime Chicken Fajitas
Marinate the chicken then grill alongside corn, and dinner is looking pretty darn tasty!
Step One: Marinate the Chicken
In a large bowl or glass measuring cup, combine olive oil, the zest and juice of a couple fresh limes, honey, garlic, and a bit of hot sauce. Add chicken breasts or thighs to the bowl or place them in a large storage bag and pour the marinade over the chicken, tossing to coat.
Place the chicken in the refrigerator for at least 30 minute or up to 2 hours.
Step Two: Grill Chicken Alongside Corn
Preheat your grill to medium-high. Remove chicken from the marinade (discard the marinade) and place on grill alongside husked corn.
Cook the chicken until it reaches 165°F for breasts or 185°F for thighs, about 5-7 minutes per side depending on thickness. Grill the corn, turning occasionally until lightly charred and tender.
Remove the chicken and corn from the grill and let both rest for 5-10 minutes. This will keep the chicken juicy and prevent you burning your fingers on the corn.
Step Three: Prepare Corn Topping
Once the corn is cool enough to handle, slice the corn kernels off the cob. I recommend using a Bundt pan. This lets the corn fall into the pan and not all over your kitchen while keeping the corn cob steady while you slice the kernels off the cob.
To add additional flavor to the corn, toss it with a bit of honey and hot sauce.
Step Four: Assemble & Serve
Slice the chicken into thin strips and layer onto warm tortillas. Top with the corn, salsa verde, and queso fresco.
Serving Suggestions
The recipe as written is pure magic, but if you aren't in the mood for a fajita or find yourself with leftovers, try out the following suggestions.
- Classic Fajitas (My FAVORITE!): Tortillas + chicken + corn + toppings
- Make it a Bowl: Serve over rice (Instant Pot cilantro lime rice is gold here) with avocado or guacamole.
- Skip the Tortillas: Serve the chicken and corn as a simple, protein-packed plate.
- Turn it into Leftovers You'll Actually Want: Add to wraps or use to bulid a salads, like Southwest Chicken Salad.
More Flavorful Tex-Mex Chicken Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Honey Lime Chicken Fajitas
Video
Ingredients
For the Honey Lime Chicken
- 2 large limes, zested and juiced
- ¼ cup honey
- 2 tablespoons minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 pound boneless, skinless chicken breasts, or thighs
For the Corn (Optional)
- 2 ears fresh corn
- 2 teaspoons honey
- ½ teaspoon hot sauce
- pinch of salt
For the Fajitas
- ½ cup feta or queso fresco, optional
- 12 small flour or corn tortillas
- 1 cup Salsa Verde, homemade or store-bought
Instructions
- Prepare the marinade. Zest and juice 2 large limes into a large shallow dish. Add in ¼ cup honey, 2 tablespoons minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon cayenne pepper, and whisk to combine.
- Marinate the Chicken. Place the chicken into the marinade. Toss the chicken in the marinade to coat, cover, and refrigerate for at least 30 minutes , but no longer than 2 hours, turning the chicken once halfway through marinating.
- Preheat Grill. After the chicken has been marinated, preheat a grill to medium-high heat and lightly oil the grates. Alternatively, heat a greased grill pan over medium-high heat on the stove.
- Grill chicken and corn. Remove the chicken from the marinade, discard the marinade, and place the chicken onto the preheated grill or pan, along with the corn. Grill the chicken and corn for 5-6 minutes per side, or until the corn is slightly charred and the chicken reaches 165℉ for chicken breasts and 185℉ for chicken thighs.
- Rest. Remove the chicken and corn from the grill, and tent the chicken with foil. Let rest for 10 minutes. After resting, slice the chicken into thin strips.
- Prepare Corn Topping. Once the corn has cooled enough to handle, carefully cut off the corn kernels from the cob. A great tip is to rest the corn in the opening on a Bundt pan and use a knife to carefully remove kernels. Combine the corn kernels with 2 teaspoons honey, ½ teaspoon hot sauce, and a pinch of salt.
- Assemble Fajitas. To serve the chicken fajitas, top a warmed tortilla with sliced grilled chicken, salsa verde, a hefty scoop of corn salsa, and feta or queso fresco cheese if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2016 and updated in 2026.
These are SO good! Chicken is light and flavorful, the added corn salsa gives the fajitas a different twist. Will make again!
Thanks for sharing, Teresa! These are one of my favorites, and I love when I hear someone enjoyed as well.
Honey Lime Chicken Fajitas Is the best! This is now my favorite fajitas recipe. I added feta cheese on top and they were perfect!
Thanks for sharing, Natasha! I love them with feta myself!
I LOVE chicken fajitas and these honey lime chicken fajitas really hit the spot. They are incredibly flavorful and this recipe is easy to make.
Wonderful! I am thrilled to hear you enjoyed these, Matt
I really love this recipe! The combination of flavors are amazing! Thanks for sharing!
I love chicken fajitas, and it's my first time to try honey lime flavor. It's so good!
Wahoo! I am so glad you gave this a try and enjoyed.
The flavor and textures of these honey lime chicken fajitas are out-of-this-world! I loved each and every bite!
I am so glad you enjoyed Renee!
I would love to make these but my husband can’t take sweet corn
Hi Jennifer! We make these all the time for my extended family and my nephew can not have corn either. Just leave it on the side (or omit) and I promise they are still SUPER delicious! I hope you give them a try 🙂
A honey lime marinade looks great for fajitas. Corn salsa not so much. As someone who grew up on ninfa's and the original tex-mex fajitas, corn salsa is not an option but if you enjoy them go for it. My preference is a real salsa and grilled onions and/or peppers.
You are correct, that the corn salsa is optional. I love the flavor it adds, but not traditional.