Honey Lime Chicken Fajitas make the BEST Chicken Fajitas! Tender chicken breasts marinated in a simple marinade made with honey and fresh limes and then grilled to juicy perfection. These chicken enchiladas are easy to make, full of flavor, and light in calories.
While these enchiladas are delicious served with the chicken alone, when topped with Corn Salsa and Homemade Salsa Verde, these enchiladas become an explosion of flavors and textures that work perfectly together.
Whoop! Whoop! It is time to party!
At least that is what I want to do ANY time I make these Honey Lime Chicken Fajitas.
I was inspired years ago by one of my favorite magazines, Cuisine at Home, for an easy Chicken Fajita Recipe. Instead of seasoning chicken with taco seasoning and served with fried onions and peppers, as is traditional in most Chicken Fajita recipes, these Chicken fajitas have a unique twist.
By using a honey-lime marinade for chicken breasts, the chicken is given a unique sweet, yet tangy flavoring that is just delicious.
If the flavor alone is not enough to convince you to try these Chicken Fajitas, you will love just how adaptable this recipe for chicken enchiladas happens to be.
How to Make Chicken Fajitas
- First, start by preparing the honey lime chicken marinade by mixing together honey, lime juice, and lime zest with salt.
- Place your chicken in a large gallon size storage bag and pour over the marinade, tossing to coat the chicken evenly with the mixture.
- Place the chicken in the refrigerator and let it marinate for 30 minutes up to 2 hours. You don’t want to marinate longer than 2 hours because the acid from the lime juice will start to break down the chicken.
- When ready to grill, drain the marinade off the meat, and place it on a grill that has been preheated to medium-high heat. Grill the chicken for 5 minutes per side, or until chicken reaches 160 degrees. Remove chicken from grill and let rest for 10 minutes, or until chicken reaches 165 degrees.
- To serve chicken fajitas, slice the chicken into bite-sized pieces. Layer on tortillas and top with corn salsa, Salsa Verde, and feta cheese if desired.
Slow Cooker Directions
Oh, you don’t want to cook when you get home? Or maybe the weather is not cooperating for grilling!
A simple solution is to cook your honey lime chicken right in the slow cooker (no marinating needed!)
To cook Chicken Fajitas in the slow cooker:
- Place chicken and ingredients for the marinade into the crock-pot.
- Cook on high for 4 hours or on low for 8 hours.
- Shred the chicken and use a slotted spoon to dish up the chicken on the tortillas.
Serve Honey Lime Fajitas with:
- Chips and a side of Salsa Verde or Guacamole
- Corn salsa to top fajitas or serve Grilled Mexican Corn on the side
- Skip the salsa Verde and corn and top with Pineapple Salsa
- Instant Pot Cilantro Lime Rice
Honey Lime Chicken Fajitas
For the Honey Lime Chicken
- 1 lb chicken breasts
- 1/2 cup fresh lime juice
- zest of 2 limes
- 1/4 cup honey
- 3 tablespoons minced garlic divided
- 1/4 tsp cayenne pepper
For the Corn Salsa
- 2 ears of fresh corn
- 2 teaspoons honey
- 1/2 teaspoon hot sauce
- pinch of salt
Grilled Chicken Fajitas
- Whisk the 1/2 cup lime juice with the honey, cayenne 2 tablespoons of the minced garlic, and 1/2 teaspoon each of salt and pepper. Place the chicken into the marinade and refrigerate for 30 minutes and up to 4 hours.
- Preheat grill to medium-high heat and lightly oil the grates. Remove chicken from marinade, discarding the marinade. and grill the chicken on each side for about 5 minutes per side, or until cooked through. Allow chicken to rest 5 minutes before slicing into thin strips.
- Place corn cobs on the grill at the same time the chicken is being grilled. Grill the corn until the kernels bit charred and soft, turning frequently.
- 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. Mix corn with the honey, hot sauce, and pinch of salt.
Assemble Chicken Fajitas
- Top a tortilla with grilled chicken, salsa verde, a hefty scoop of corn salsa and feta or queso fresco cheese if desired.
- Be sure to zest your lime BEFORE juicing, or it will be next to impossible to zest it.
- Do not marinate the chicken longer than 4 hours or the acid will begin to alter the texture of the chicken.
- For Slow Cooker Chicken Fajitas: Place chicken along with ingredients for the marinade into the crock-pot on high for 4 hours or on low for 8 hours. Shred the chicken and use a slotted spoon to dish up the chicken on the tortillas. There is no need to marinate chicken if cooking in a slow cooker, as it will be flavored as it cooks in the marinade.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days.