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Friday Night Fajita Sticks

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Author: Southern Made Simple


  • 2 lbs boneless chicken breasts - cut into small chunks
  • 3/4 cup Pace® Salsa Verde
  • 2 Tbs olive oil
  • 1 packet fajita seasoning
  • Zest + juice of 1 lime
  • 1 handful of fresh chopped cilantro - divided
  • 1 large red yellow, orange and green bell pepper
  • 1 large red onion
  • Pace® Picante Sauce and/or sour cream to serve on the side optional


  • In a large bowl, combine chopped chicken, olive oil, Pace® Salsa Verde, fajita seasoning, zest and juice of lime and 1/2 handful fresh cilantro into a bowl and cover. Allow to marinate in the refrigerator for 30 minutes or longer.
  • Wash and remove stems and seeds from bell peppers and chop into bite size pieces
  • Peel onion and chop into chunks
  • When chicken has finished marinating, reserve leftover marinade and thread peppers, onions and chicken onto skewers
  • Heat the grill to medium-high heat and place skewers directly onto grill
  • Cover and allow to cook until chicken is completely done, turning once or twice during the cook time - depending on the grill, this process will take anywhere from 6-10 minutes
  • While cooking, baste a little more of the marinade onto the skewers for additional flavoring
  • Serve immediately with fresh lime juice, sour cream or Pace® Picante Sauce

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