Get ready to tantalize your taste buds with this unbelievably delicious twist on grilled chicken fajitas! This recipe for Honey Lime Chicken Fajitas features marinated honey lime chicken, grilled corn, and zesty salsa verde, and is guaranteed to elevate your next meal to the next level.
While I love Crockpot Steak Fajitas, Veggie Fajitas, and Instant Pot Chicken Fajitas, this recipe for grilled chicken fajitas is one of my all-time easy chicken recipes.
These Honey Lime Chicken Fajitas are not your average chicken fajita.
Instead of the chicken being seasoned with fajita seasoning and paired with peppers and onions, like my recipe for Instant Pot Chicken Fajitas, these Grilled Chicken Fajitas have a unique twist to create the most flavorful chicken fajitas.
Marinated in a sweet and tangy honey lime marinade and then grilled until slightly charred, the Honey Lime Chicken is impressive on its own.
But when served on fresh homemade flour tortillas and topped with charred grilled corn and salsa verde, the Honey Lime Chicken becomes the base for the best version of grilled chicken fajitas.
These grilled fajitas are a bit sweet, a bit spicy, a bit tangy, and a bit smokey and everything works together to create a chicken fajita that leaves you left feeling satisfied.
Notes on Ingredients
- Chicken: Use boneless skinless chicken breasts or thighs for this recipe, as they both are a blank slate for the marinade and grill up fast.
- Chicken Fajita Marinade: The stars in this chicken fajita marinade are honey and fresh lime juice. It is balanced out with a bit of hot sauce and minced garlic. Whatever you do, DO NOT use bottled lime juice--only fresh lime juice will do for the best flavor!
- Corn: Topping these chicken fajitas with grilled corn that is tossed with a bit of honey and hot sauce adds a sweet and smokey flavor to the fajitas and an irresistible texture.
- Salsa Verde: You can use your favorite store-bought salsa verde or use homemade salsa verde.
- Tortillas: Use any tortillas you like, homemade flour tortillas, corn tortillas, or your favorite store-bought version.
- Cheese (optional): If desired, top these fajitas with crumbled queso fresco or feta cheese.
How to Make Grilled Chicken Fajitas
Step One: Marinate the Chicken
To impart the most incredible flavor to these chicken fajitas, don't skip the marinade!
- Prepare the honey-lime chicken marinade by mixing together the honey, lime juice, lime zest, and salt until well combined in a medium mixing bowl.
- Place your chicken in a large gallon-size storage bag and pour the marinade over the chicken. Seal the bag and toss the chicken with the marinade to evenly coat.
- Place the chicken in the refrigerator and let it marinate for 30 minutes up to 2 hours. You don't want to marinate longer than 2 hours because the acid from the lime juice will start to break down the chicken.
Step Two: Grill Chicken & Corn
If you are opting to add grilled corn to your chicken fajitas, which I strongly recommend, you can grill the chicken and corn together on the grill or grill pan.
- After marinating the chicken, preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with oil.
- Once the grill is heated, remove the chicken from the marinade, discard the marinade, and place the chicken onto the grill. Add husked corn cobs to the grill as well to grill alongside the chicken.
- Grill the chicken and corn for 5 to 6 minutes per side, or until the corn is slightly charred and the chicken reaches between 163-165 degrees F. Keep in mind that sometimes the corn will need a couple of minutes longer than the chicken to fully cook through and become slightly charred.
- Remove the corn and chicken from the grill, tenting the chicken with foil. Let the corn cool and the chicken rest for 10 minutes, or until the chicken reaches 165 degrees F. Not only does resting the chicken help it to reach a safe internal temperature, but it also will keep the chicken juicy and tender.
Step Three: Prepare Toppings
Once the corn and chicken have rested, it is time to slice everything so that you can assemble your chicken fajitas.
- Slice the chicken into bite-sized strips.
- Slice the corn kernels off the cob. I love to place the corn in a bundt pan and then slice off the kernels. This lets the corn fall into the pan and not all over your kitchen while keeping the corn cob steady.
- To add additional flavor to the corn, toss it with a bit of honey and hot sauce.
Step Four: Serve
To serve chicken fajitas, layer the chicken on warmed tortillas and top with corn, salsa verde, queso fresco, and additional hot sauce if desired.
Storing Leftovers
If you happen to have any leftover grilled honey lime chicken or corn, store them separately in airtight containers in the refrigerator for up to 3 days.
Recipe FAQs
No! If you don't have a grill, or the weather is not cooperating for you, simply use a grill pan on the stove. Alternatively, you can pan-fry the chicken in a nonstick skillet over medium-high heat in a bit of oil for 4-5 minutes per side. For the corn salsa, you can use Air Fryer Corn on the Cob, Instant Pot Corn on the Cob, or steamed or defrosted frozen corn to make the corn salsa if desired.
Not at all. I love the flavor and texture it adds to these grilled chicken fajitas and highly recommend you give it a try, but you can opt to skip the corn topping if desired.
They have a mild kick to them. You can lessen the level of spice by omitting the hot sauce from the corn salsa and omitting the cayenne pepper from the marinade.
Side Dishes for Chicken Fajitas
- Serve these fajitas with tortilla chips and additional Salsa Verde, or Guacamole for dipping.
- Serve Instant Pot Cilantro Lime Rice or Instant Pot Mexican Rice on the side of the fajitas for a complete meal.
If you enjoyed these Grilled Chicken Fajitas, please take the time to leave a comment and a 5-star review. I truly love hearing from you!
Honey Lime Chicken Fajitas
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.
Notes
Nutrition
This recipe was originally published in 2016 but was updated in 2020 with new pictures and a video.
Alyssa
A family favorite! LOVE the salsa.
Kristen Chidsey
The salsa is key with these fajitas.
Erika Donahue
These are amazing! My only comment is that the recipe does not state when to incorporate the lime zest. I went back and read the text and it seems you include it in the marinade. Is that right?
Kristen Chidsey
Oh yes, that is right about the lime zest Erika--I will update now. Thanks for that catch.
And SO happy you enjoyed this recipe. I LOVE these fajitas SO much myself. Take Care.
Laura @MotherWouldKnow
What a great, simple dinner for a weeknight. I've often made chicken fajitas, but not with honey lime - must try this combination, especially with the corn salsa.
Kristen Chidsey
Oh yes, this is a spin on chicken fajitas you don't want to miss. The salsa makes it!
Marye
Oh my goodness, this looks so good!
Kristen Chidsey
It is AMAZING!!!!
Lauren Kelly Nutrition
I'd eat this every day, forget about Cinco de Mayo 😉
Dini @ Giramuk's Kitchen
I love the honey and lime combo in anything! In a Fajita, even more! I love Fajitas... I can definitely see this in my future! 🙂
Kristen Chidsey
Awesome Dini! I hope you make them soon. The honey and lime combo is awesome!
Stephanie Stuart
I tried this recipe for tonight's dinner and all I have to say is WOW! Where the heck has this corn salsa been my whole life? Brava and excellent site. I love it here!
Kristen Chidsey
Stephanie--you just made my day. Thank you so much for sharing with me the success of my recipe. I LOVE hearing that.
Michelle @ Giraffes Can Bake
I love love LOVE lime in my food! These fajitas look amazing, perfect for the sunny weather!
Sarah
Yumm! It looks great! Perfect for a hot Spring day 🙂
Christine
We eat fajitas twice a week in this household...it would be great to change up the usual tomatos, peppers, and chicken with these beautiful, zesty flavors!
Kristen Chidsey
YUM!!! I wish I think I need to start eating them twice a week as well!