Mix all ingredients together in a bowl. Then add your sliced chicken and marinate for 1 to 6 hours.

This is enough marinade for 1 to 1.5 lbs of chicken.

Marinate the Chicken: If using my marinade, make it first and marinate the chicken for 1 to 6 hours. If using a fajita seasoning packet, you can add that later during cooking.

Preheat the Griddle: Heat your griddle to 375°F.

Warm the Tortillas: Place tortillas directly on the ungreased griddle and heat for 1 minute per side. Wrap them in a clean towel and place in a bowl to keep warm.

Cook the Veggies: Add a small amount of oil to the griddle and spread it around. Place sliced onions and bell peppers on the griddle. Toss every few minutes until softened and slightly charred.

Cook the Chicken: Place the marinated chicken on the griddle with space between each piece—do not crowd or pile. Cook for 4–5 minutes, then flip each piece individually to get a good sear on both sides.

Finish the Chicken: Cook until the chicken reaches an internal temperature of 165°F.

Combine and Season: Add the cooked chicken to the veggies. Squirt with a bit of water to deglaze the griddle and pull up the seasoning.

Add Seasoning (if using packet): If you didn’t use my marinade, this is when you add the fajita seasoning packet. Toss everything together until evenly coated.

-Serve with warm tortillas, salsa, sour cream, and guacamole.