Honey Lime Chicken Fajitas

Grilled Chicken Fajita topped with corn salsa and hot sauce.

4.91 from 10 votes

Chicken is marinated in a sweet and spicy chicken fajita marinade and then grilled to perfection to create the best version of grilled chicken fajitas.

Prep Time1 30

Cook Time25

Total Time1 55

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 362kcal

Author: Kristen Chidsey

Ingredients

For the Honey Lime Chicken

1 pound boneless, skinless chicken breasts or boneless, skinless chicken thighs
½ cup fresh lime juice 2-3 limes
zest of 2 limes
¼ cup honey
2 tablespoons minced garlic
¼ teaspoon cayenne pepper

For the Corn Salsa

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 flour or corn tortillas
1 cup Salsa Verde homemade or store-bought

Instructions

Prepare the marinade by whisking together ½ cup lime juice, lime zest, ¼ cup honey, ¼ teaspoon cayenne, 2 tablespoons minced garlic, and ½ teaspoon each of salt and pepper in a medium mixing bowl.
Place the chicken and marinade into a sealable storage bag or bowl with a lid. Toss the chicken in the marinade to coat and then refrigerate for at least 30 minutes or up to 2 hours, turning the chicken once halfway through marinating.
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.
Remove the chicken from the marinade, discard the marinade, and place the chicken onto the preheated grill or pan, along with the husked corn. Grill the chicken and corn for 5-6 minutes per side, or until the corn is slightly charred and the chicken reaches 163-165 degrees F.
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.
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.
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.

Video

Notes

Limes: Be sure to zest your lime BEFORE juicing, or it will be next to impossible to zest it.

Marinating the Chicken Do not marinate the chicken longer than 2 hours or the acid will begin to alter the texture of the chicken.

No Grill? If you don't have a grill or grill pan, pan-fry the chicken in a nonstick skillet over medium-high heat in a bit of oil for 4-5 minutes per side. Use steamed or defrosted frozen corn to make the corn salsa if desired.

Leftovers: Leftover grilled chicken and corn salsa can be stored in the refrigerator in separate airtight containers for up to 3 days.

Nutrition