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Grilled chicken skewers.
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Margarita Marinated Chicken Fajitas

Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Servings: 6


  • 2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
  • 1 cup margarita mix liquid or frozen, thawed
  • 1 tablespoon Mexican spice blend I used Spice Hunter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 sweet onion
  • cilantro
  • sour cream salsa, guacamole, cheese
  • flour and or corn tortillas


  • Cut chicken into 1 inch cubed pieces. Place in a gallon size zip-top bag.
  • Pour margarita mix over the chicken in the bag, add salt and pepper.
  • Seal the bag and move chicken around to make sure it is coated with marinade.
  • Place the bag in a bowl or dish and put in refrigerator.
  • Refrigerate for 30 minutes up to 6 hours.
  • If using wooden skewers, make sure to soak in water prior to use.
  • Cut peppers and onion to 1 inch chunks.
  • Thread chicken and vegetables on skewers, alternating chicken and vegetables.
  • Heat the grill to medium-high heat.
  • Oil the grill (I use cooking spray) and place skewers on the grill.
  • Cover and cook until not pink. About 5 minutes on each side.
  • Remove chicken from grill and place on serving plate. Sprinkle with Mexican seasoning and chopped cilantro.