Grilled Chicken Fajita Skewers with Kinder’s Fajita Blend Seasoning
Grilled Chicken Fajita Skewers with Kinder’s Fajita Blend Seasoning
These grilled chicken fajita skewers hit harder than the restaurant version, and they do it on your backyard grill with one seasoning and a marinade that takes 5 minutes to put together.
Skewers stop the vegetables falling through the grate, a small fix our grilling recipes lean on often.
Kinder’s Fajita Blend Seasoning does the work. Combined with olive oil, it builds a marinade that drives bold, smoky fajita flavor deep into the chicken before it ever hits the grates. The bell peppers, red onion, and zucchini on the skewer soak in the same marinade, so every piece comes off the grill tasting like it belongs together.
One hour in the fridge is the minimum. Two is better. Thread chicken alternating with peppers, onion, and zucchini, leave small spaces between pieces for heat to circulate. Grill at 400°F for 12–15 minutes, turning every 3–4 minutes, until you’ve got real char marks and an internal temp of 165°F. Rest three minutes. Fresh cilantro and a squeeze of lime to finish.
No complicated technique. The active work is under 35 minutes. What comes off that grill is the kind of skewer that gets requested again.
This recipe makes four servings. Total time runs about 95 minutes when you factor in the marinade, at least one hour in the fridge, 20 minutes of prep, 12–15 minutes on the grill. It holds for a weeknight just as well as a Backyard Cookout. Serve in warm flour or corn tortillas with guacamole and sour cream, or pull everything off the skewers over cilantro-lime rice with black beans for a proper fajita bowl.
Flavor First.
Grilled Chicken Skewers with Fajita Blend Seasoning
Ingredients
Equipment
Method
- In a large bowl, combine olive oil and Kinder’s Fajita Blend Seasoning. Add chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- Preheat grill to medium-high heat (400°F). Oil the grill grates.
- Thread marinated chicken, bell peppers, onion, and zucchini alternately onto skewers, leaving small spaces between pieces for even cooking.
- Brush vegetables lightly with olive oil and season lightly with salt.
- Place skewers on grill and cook 12–15 minutes, turning every 3–4 minutes, until chicken reaches 165°F internal temperature.
- Remove from grill and rest 3 minutes. Garnish with fresh cilantro and serve with lime wedges.
Nutrition
Notes
- Match your cut sizes — Cut chicken and vegetables to the same size. If one piece is double the size of another, the smaller one will overcook before the larger one is done. Aim for 1½-inch pieces throughout.
- Don’t skip the marinade time — One hour is the minimum; two is better. The Kinder’s Fajita Blend needs time to penetrate the chicken. A 20-minute soak will taste fine, but you’ll notice the difference at the hour mark.
- Soak wooden skewers — At least 30 minutes in water before threading. Dry wooden skewers scorch on a hot grill before the chicken is done.
- Leave space on the skewer — Don’t pack pieces tight. Small gaps between each piece let heat circulate and give you even cooking on all sides.
- Use a thermometer, not just char marks — Color can mislead you on chicken. Pull at 165°F internal temp and rest three minutes before serving.
- Double the batch for meal prep — These reheat clean. Grill a double batch, refrigerate for up to four days, and eat over rice or in tortillas through the week.
- Pull everything off the skewers and load into warm flour or corn tortillas. Guacamole, sour cream, and a pickled jalapeño close the plate.
- For a bowl: cilantro-lime rice underneath, black beans on the side, the skewer contents piled on top. Fresh cilantro and lime wedges. That’s a complete plate without touching a tortilla.
- Leftover chicken and veg make a strong quesadilla the next day — shredded jack cheese, reheated skewer contents pressed between two tortillas in a hot skillet until crispy on both sides.
- Cold margarita or sparkling water with lime works either way.
- Store grilled chicken and vegetables in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium heat for 4–5 minutes, or in a 375°F oven for 8–10 minutes until warmed through.
- Skillet reheating is preferred — it brings back some of the char and keeps the texture right. The marinade keeps the chicken from drying out completely, so these hold up well through the week.
- Don’t freeze already-grilled skewers. The vegetables turn soft and the chicken loses texture. If you want to prep ahead for freezing, freeze the marinated raw chicken before grilling.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make these skewers ahead of time for a party?
Marinate the chicken up to 4 hours ahead and prep the vegetables. Thread onto skewers and refrigerate until you’re ready to grill. If you need to grill early, keep them warm in a 200°F oven loosely tented with foil for up to 1 hour, they hold well for a crowd.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs are more forgiving on the grill. Their higher fat content keeps them juicy even if they cook a few minutes longer. Same marinade, same grill time. The flavor is slightly richer.
What does Kinder’s Fajita Blend Seasoning taste like?
Classic fajita profile: chili heat, cumin earthiness, garlic depth, and smoked paprika. It’s built for chicken and peppers, so everything on the skewer develops a cohesive fajita flavor without any single spice dominating.
What grill temperature works best for chicken skewers?
Medium-high, around 400°F. High enough to get real char marks, not so high that the outside burns before the inside hits 165°F. Oil the grates before the skewers go down.
Can I cook these on a stovetop grill pan?
Yes. Use a cast-iron grill pan over medium-high heat, oiled well. Cook in batches, skewers need space or the chicken steams instead of searing. You’ll get good char and the Fajita Blend does its job. Not identical to outdoor fire, but close.
More like this: Game Day Recipes · Chicken Recipes · Kinder’s Recipes
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