BBQ Chicken Fajitas
  • 2tbsp olive oil
  • 1tbsp soy sauce
  • 1whole limesqueezed
  • 1tsp salt
  • 1tsp pepper
  • 1tsp cumin
  • ½tsp chili pepper
  • 1tsp paprika
  • 1tsp garlic powderor 2 cloves of garlic
Pico de Gallo salsa
  • 1large avocadodiced
  • 1handful tomatoesdiced
  • 1handful red oniondiced
  • 1handful coriander/cilantrochopped
  • 1whole limesqueezed
  • 1tsp saltto taste
  • 1tsp black pepperto taste
  • tortilla bread
  • 900grams chicken thigh filletsskinless and boneless
  1. Mix olive oil, soy sauce, lime juice & all the spices in a large bowl, throw in the chicken thighs and let sit until the grill is ready.
Pico de Gallo
  1. Simply dice avocado, red oninon and tomatoes and put in a bowl.
  2. Then add a handful of chopped coriander (aka cilantro), the juice of a lime and salt & pepper to taste.
  3. Mix it around gently and it’s done!
  1. Grill the chicken on high heat until the surface turns to a beautiful golden brown color. Be careful, this happens quickly on a hot grill. Apparently when the chicken turn black they are no longer very healthy…
  2. Anyways, when perfectly golden brown, put the chicken on a pan or a metal tray and keep on the grill until the chicken is cooked through.
  3. Assemble the fajita in a tortilla with the Pico de Gallo salsa and the chicken.
  4. Enjoy!
Recipe Notes


  • Switch the tortilla bread for lettuce and wrap the chicken and the Pico de Gallo in big lettuce leaves for a low carb dinner.


  • Chicken thighs as oppose to chicken breast tend to be attached to bigger strips and chunks of fat (otherwise chicken thighs are also a very lean source of protein). This fat can add flavour, but is also very easy to cut off to lower the fat content of the recipe.

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