Combine olive oil, lime juice, minced garlic, cumin, chili powder, paprika, salt, and black pepper in a large bowl. Slice chicken breasts horizontally into thin strips about one-quarter inch thick, which allows them to cook evenly and absorb the marinade quickly. Toss chicken strips in the marinade and let sit for exactly 10 minutes—no longer needed since the acid and spices work fast.

Preheat your grill to medium-high heat, targeting 400–425°F for optimal searing. Oil the grill grates thoroughly using a paper towel dipped in vegetable oil to prevent sticking. While the grill heats, thread chicken strips onto metal skewers, alternating with sliced peppers and onion pieces for even cooking and beautiful presentation.

Place skewers directly on hot grill grates and sear for 4–5 minutes without moving them. This creates those restaurant-quality char marks that guests absolutely love. Flip each skewer carefully and grill the reverse side for 3–4 minutes until chicken reaches 165°F internal temperature at the thickest part.

While sizzling grilled chicken fajitas crowd recipe components finish cooking, warm your flour tortillas on the outer edges of the grill for 1–2 minutes per side. This step prevents them from breaking when filled and adds subtle grilled flavor. Transfer warm tortillas to a clean kitchen towel to keep them soft and pliable.

Remove skewers from heat and let rest for 2 minutes before carefully sliding meat and vegetables onto a serving platter. Arrange sour cream, fresh cilantro, lime wedges, and salsa in separate bowls around the platter so guests can customize their fajitas exactly how they like them.