Camille Styles

From Camille's Kitchen

Citrus-Marinated Chicken & Veggie Fajitas: Your Secret To Summer BBQ Success

June 13th, 2017

It’s summertime, and the grillin’ is easy. At our house, we cook pretty much everything on the grill during these hot June and July months: it’s an easy way to avoid turning on the oven, plus I think most food tastes better with a little char. No surprise that Adam and I grilled up our favorite citrus-marinated chicken and veggie fajitas for the backyard BBQ we threw with Target last week, and so many of you guys asked for the recipe that I wanted to pop back in and share it. Keep scrolling for the details, and I’d love to hear what y’all are grilling this summer!

*photos by kate lesueur

Citrus-Marinated Chicken & Veggie Fajitas

grilled chicken & veggies are the ultimate summer BBQ menu

Serves 6


for the marinade:

  • zest and juice of 2 oranges
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 6 garlic cloves, crushed
  • 2 teaspoons crushed red pepper flakes

for the fajitas:

  • 4 boneless skinless chicken breast halves
  • 3 bell peppers, mixed colors
  • 2 poblano peppers
  • 2 zucchini
  • 1 large red onion
  • olive oil, salt & pepper

for serving:

  • chopped cilantro, mashed avocado, lime wedges, pico de gallo or salsa, shredded cheese, sour cream (all are optional – use whatever garnishes you like!)


  1. In a jar with a lid, combine all the marinade ingredients. Shake it up to combine.
  2. Add the chicken breast to a large ziploc baggie, then pour the marinade over. Marinate in the fridge for at least 2 hours or up to overnight.
  3. Heat a grill (or grill pan) to medium-high. Cut the bell peppers and poblanos in half, and remove seeds and ribs. Cut the zucchini into large pieces on the diagonal, and slice the red onion into thick rings. Place the veggies in a large bowl, and toss with olive oil, salt and pepper to lightly coat.
  4. Remove the chicken from the marinade. Lightly brush the grill with oil, then grill the chicken for about 5 minutes, until grill marks form on the first side. Flip it, then grill the chicken for 5 more minutes until cooked through and lightly charred on each side.
  5. If you have enough room on your grill, you can cook the veggies at the same time, grilling for about 5 minutes until lightly charred on each side. Or, you can do this in a couple batches as needed.
  6. Transfer the chicken and veggies to a cutting board, and let them rest while you warm the tortillas by grilling them for about 30 seconds per side. Cut the chicken and veggies into smaller, more bite-sized pieces, then put them on a big platter with the tortillas, set out all your toppings, and let everyone make their own fajitas. Eat up!

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Show Comments +

  1. Love, love, LOVE Fajitas!!!!!


  2. Karin says:

    Ready to marinate the chicken and cut up the veggies…sounds simple enough!

  3. hannah says:

    Loved this recipe- so good!

  4. Oh wow, what a final table spread. Great tips for grilling newbies. Thank you!

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