These Grilled chicken fajitas on a stick are skewers of marinated chicken, peppers and onions, cooked to perfection and served with a creamy cilantro lime dipping sauce.
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I love fajitas, there’s just something amazingly delicious about getting a platter full of meat and vegetables with all the fixings on the side. What I don’t love about fajitas? The sizzling platter. I didn’t care before I had kids but now? The last thing I need is a gigantic burn hazard on the table for three sets of (cute) little hands to grab. So when we go to mexican restaurants I order something else and I save the fajita making for home where no blazing hot skillets will be involved. This is a super fun take on fajitas at home – it’s grilled chicken fajitas on a stick with a creamy cilantro dipping sauce! Perfect for your Cinco de Mayo party or for any time you have a hankering for fajitas in kebab form.
This recipe starts off with some chicken breast and a tangy lime marinade. You can marinate the chicken the night before or a few hours in advance, whatever your schedule allows. The chicken is threaded onto skewers with the classic fajita vegetables, red onion and bell peppers. These skewers taste best grilled but are also great when broiled in the oven.
My kids will eat anything on a stick, especially if there’s a dipping sauce involved. The creamy cilantro dipping sauce that goes with these skewers is super delicious; my youngest eats it with a spoon. It’s easy to make too, just a few ingredients like sour cream, cilantro and green salsa whirred together in a food processor.
These grilled chicken fajitas on a stick are a great appetizer or serve the kebabs as part of a Mexican dinner. Don’t forget to make my favorite recipes for Mexican rice and cantina beans to go on the side!
So what did my kids think? They absolutely loved the chicken, liked the peppers and weren’t too excited about the grilled onions. But I’ll give them a pass there, not many kids are onion fans although the adults appreciated them.
Happy Cinco de Mayo from my family to yours!
Grilled Chicken Fajitas on a Stick
- For the skewers:
- 1 pound boneless skinless chicken breasts cut into 1.5 inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 1 yellow bell pepper cut into 1 inch pieces
- 1 red onion cut into thin wedges
- 1/4 cup olive oil
- 1/3 cup lime juice
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 2 cloves garlic minced
- 1/4 cup water
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1-2 tablespoons chili powder depending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.
- For the creamy cilantro dipping sauce:
- 1 cup sour cream can use light
- 1/2 cup fresh cilantro leaves roughly chopped
- 2 teaspoons lime juice
- 1 1/2 teaspoons honey
- 1/4 cup prepared green salsa
- salt and pepper to taste
- To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt and pepper, cumin, garlic, oregano, smoked paprika, onion powder and chili powder.
- Seal bag and shake to combine. Remove 2 tablespoons of the marinade and set aside in the refrigerator. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 2 hours or up to 8 hours.
- Soak 6 skewers in cold water for 20 min; this keeps them from burning on the grill. Heat your grill according to manufacturer instructions. Thread the chicken, peppers and onions onto the wooden skewers. Drizzle the reserved marinade over the top of the skewers and season with salt and pepper.
- Grill the skewers until the chicken is cooked through and the vegetables have started to soften; about 4-5 minutes per side. Alternatively you can broil the skewers in the oven for the same length of time.
- While the skewers are cooking, prepare the sauce. Combine all of the sauce ingredients in the food processor and blend until smooth. Add salt and pepper to taste.
- Serve the skewers with the dipping sauce and any other mexican accompaniments of your choice.
Make ahead: the chicken can be marinated the night before, the vegetables can be cut up a day in advance and the sauce can be made a day ahead.