Nothing better than grilled chicken fajitas for summer entertaining. Kitchen’s to hot to cook, but the grill gets a work out with grilled chicken. Several chicken breast are coated with home made fajita seasoning then grilled to perfection. Sliced into thin strips along with baked sheet pan peppers & onions make this charcuterie easy to put together.

How to make chicken fajita Charcuterie Board

What’s on this Chicken Fajita Board?

In addition to grilled fajita chicken strips and peppers, heres a list of what to include on your board. This is so easy and so pretty for entertaining. Everyone loves making their own fajitas.

Flour Tortillas

Home made Salsa

Cheddar Cheese or Cheese of Choice

Monterey Jack Cheese

Black olives

Red onions

Guacamole- Fresh made

Sour Cream

Jalapeno Ranch Dressing

Grilled Fajita Chicken Strips with Red, Orange, Yellow Peppers, Onions

Corn Chip Dippers

How to Make Chicken Fajitas

Prep 1 each red, yellow and orange peppers by coring, removing seeds and cut each piece in 1/4″ strips. Also cut one sweet onion or red onion into 1/4″ slices, cut slices in half. Toss veggies together in a medium bowl. Set aside while you make the seasoning.

Making these fajitas, mix together the following spices, 1 tablespoon Chili powder, 1 teaspoon paprika, cumin, salt, garlic powder, onion powder, dried oregano and cayenne in a zip lock baggie. Toss. Remove half of the seasoning to toss over pepper mixture.

Meanwhile, place 4-6 chicken breasts in reserved seasoning in one of the baggies. Shake baggie to coat chicken pieces. Grill chicken over high heat 3-4 minutes per side until chicken reaches 165 degrees, temperature should be between 425 and 450 degrees. Remove from grill and allow to rest 5 minutes before cutting into 1/4″ strips.

While chicken is grilling, in a grill pan for vegetables, add cut peppers, onions coated with fajita seasoning, grill 5-8 minutes or as desired.

No Grill No Problem

All the chicken and veggies can be baked together on a sheet pan in a 400 degree oven if you don’t have or want to heat up the grill. Brush sheet pan with olive oil, spread out veggies and make sure your chicken is cut into 1/4″ thin strips. Coat all veggies and chicken pieces with the fajita seasoning, Bake until veggies and chicken is cooked. Remove from pan and place on serving platter or board. I found this grilling fajita pan that I will be next time I make this board. It comes with an insulated board and handy mit for serving from oven/grill to table.

Heat flour tortillas in a covered casserole to keep them warm as guests create their own fajitas. 

Jalapeno Ranch dressing adds a great flavor with the fajitas.  It is purchased dressing found in refrigerated section. 


Chicken Fajita Grazing Charcuterie Board

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Liz Bushong
  • Prep Time: 40 minutes
  • Cook Time: grill time 5-8 minutes
  • Total Time: 45-60 minutes
  • Yield: 68 servings 1x
  • Category: Charcuterie
  • Cuisine: American/Mexican



46 grilled Chicken breasts, cut into 1/4” strips

1 red, yellow, green pepper, seeded, cut into 1/4” strips

1 red onion or sweet onion, thinly sliced

34 tablespoons olive oil

Serve with:

Warm flour tortillas-10″ or smaller

Shredded cheddar or Monterey jack cheeses

Guacamole*See recipe

Sour Cream

Jalapeno Ranch Dressing

Black Olives

Salsa* See recipe

Chopped parsley or cilantro

Lime Wedges

Fajita Seasoning Recipe

1 tablespoon chili powder

1 teaspoon ground paprika

1 teaspoon ground cumin

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper


  1. Place grilled chicken and peppers in pie plate in center of board, be sure to protect your big board with a pot holder or towel. 
  2. Add bowls of sides around the pepper chicken mix.
  3. Fill in spaces with tortilla chips or dippers.
  4. Serve tortillas in separate casserole to keep warm. Wrap tortillas in a moist paper towel, place them in a foiled lined casserole. Bake at 350 for 5-8 minutes.  Remove paper towel and foil, serve in warmed casserole dish. 
  5. Garnish with lemon wedges, sliced cherry tomatoes, green onions. 


Guacamole recipe;  mash 1 avocado in a small bowl, add lemon juice about 1 teaspoon, add 1/4 cup chopped red onion, 1/4 cup chopped cherry tomatoes or one roma, dash of red wine vinegar. 

Salsa Recipe:  In large bowl, cut and chop 6-8 Roma tomatoes, addd 1 can Rotel with diced chilis drain off  juice, add salt, pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 cup chopped red onion, 1/4 cup chopped green onion, 2 tablespoons apple cider vinegar, 1 tablespoon honey or pinch of  sugar,  2 tablespoons lemon juice & lime juice. Mix all together, allow to marinate over night or at least 6 hours. 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Other Ideas you Might Like to Try:

How to make Fall Charcuterie

Sweet Snack Board Sweet Snack Board

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star