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The Ultimate Grilled Chicken Fajitas (Using a Pizza Stone!)

A hand holding a finished, assembled Grilled Chicken Fajita.

A unique method for making chicken fajitas by cooking them directly on a grill-safe pizza stone. Sliced chicken breast, bell peppers, and onions are tossed in a smoky and spicy marinade of chipotle, cumin, and lime juice. The mixture is then cooked on the preheated pizza stone on the grill until the chicken is cooked through and the vegetables are charred and tender. The fajitas are served in warm tortillas with classic toppings like guacamole, pico de gallo, and sour cream.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon chipotle in adobo sauce, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • Juice of 1 lime
  • Kosher salt and pepper
  • 1 pound bell peppers, cut into 1/4-inch-thick slices
  • 1 small red onion, cut into 1/4-inch-thick slices
  • 1 pound boneless, skinless chicken breast, cut into 1/2-inch-thick slices
  • 8 fajita-size tortillas, warmed
  • For Serving (Optional):
  • Guacamole
  • Pico de gallo
  • Hot sauce
  • Sour cream

Instructions

  1. Place a grill-safe pizza stone (at least 14 inches in diameter) on a grill. Preheat the grill with the stone inside to 500°F. This will take about 15 minutes for a gas grill or 30 minutes for a charcoal grill.
  2. Make the marinade: While the grill heats, mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons of salt, and a few grinds of black pepper in a medium bowl.
  3. Transfer half of the marinade mixture (about 1/4 cup) to a second medium bowl.
  4. Add the sliced peppers and onions to one bowl and toss to combine. Add the sliced chicken to the other bowl and toss to combine.
  5. Grill the fajitas: Carefully place the chicken on one half of the hot pizza stone and the peppers and onions on the other half.
  6. Close the grill and cook until the chicken is cooked through and charred on the bottom and the vegetables are softened and caramelized. This will take 10-12 minutes on a gas grill or 3-5 minutes on a charcoal grill.
  7. Transfer the cooked chicken and vegetables to a platter.
  8. Serve immediately with warm tortillas and desired toppings like guacamole, pico de gallo, hot sauce, and sour cream.

Notes

  • Special Equipment: This recipe requires a grill and a grill-safe pizza stone (at least 14 inches).
  • For food safety, it is important to use two separate bowls for the marinade—one for the raw chicken and one for the vegetables.
  • Cooking times vary significantly between gas and charcoal grills due to heat intensity; monitor the food closely.
  • The article mentions a “Cook’s Note” that is not provided in the text snippet.

Nutrition

Find it online: https://cookupjoy.com/fajitas/