Epic Fajita Grazing Board
If you love entertaining and fajitas are your idea of a great meal, then this epic Fajita Grazing Board is a must-try! It’s super easy to pull together, and is always impressive! Loaded with everything your guests need for a delish meal, this grazing board is always a terrific choice!
Who doesn’t love fajitas? Tender chicken, crisp veggies, and plenty of toppings are the hallmarks of a good fajita. But if you want to serve your fajitas a bit differently, this epic Fajita Grazing Board is just what you need!
Fajita Grazing Board
Served on my Big Board, everything you and your guests need to build delicious fajitas is served on one portable board. From the tender, seasoned chicken to tortillas and cheese and my famous guacamole, your guests can nibble after mixing and matching to build the perfect fajita.
Read more: Epic Fajita Grazing Board
My Big Board is perfect for serving guests. Not only is the board portable, but it’s got raised sides so nothing slides off. And, unlike many commercially available charcuterie boards, this one is totally food safe.
No Big Board? No problem! You can assemble this on any large platter or serving tray, or clear a space on a countertop or table for a fajita bar.
Hungry for flavor? Give this Fajita Grazing Board a try!
Why I love this recipe
- Not only are the fajitas delicious, but the whole idea is perfect for entertaining! From kids to adults, everyone loves fajitas!
- This is like a giant fajita charcuterie board and is perfect for snacking, grazing, or feasting.
- You can prep just about everything ahead of time so you can serve when ready.
Gather these ingredients
For the chicken:
- Chicken breasts – Boneless and skinless.
- Olive oil
- Garlic – Fresh garlic, minced.
- Cumin
- Adobo seasoning
Grill the veggies:
- Bell peppers – You’ll need 2, any color
- Onion
- Olive oil
- Fresh garlic – Minced.
- Lime juice
- Freshly cracked black pepper
- Chili powder
Make the rice:
- Jasmine rice
- Lime juice
- Cumin
- Adobo seasoning
For the board:
- Tomatoes – Diced small.
- Limes – Quartered.
- Guacamole – Make my famous guacamole or buy it prepared.
- Bell pepper – Hollowed out to make a bowl for the salsa.
- Salsa
- Chopped lettuce
- Mexican cheese
- Sour cream
- Tortilla chickpeas
- Jalapeno
- Flour tortillas
- Mexican Tea Cookies
- Fresh cilantro
How to make the most epic Fajita Grazing Board
- Whisk together 1 tablespoon of olive oil, 2 teaspoons of cumin, 1 teaspoon of adobo seasoning and 3 cloves of minced garlic.
- Lay the chicken out in a shallow baking dish and add the marinade on top and rub it into the chicken. Allow the chicken to rest for an hour to soak up the flavor.
- Toss the sliced bell peppers and onions with 1 tablespoon of olive oil, 2 cloves of minced garlic, 1 teaspoon of lime juice, a few grinds of pepper and a pinch of chili powder. Mix well.
- Grill the chicken until cooked through and the vegetables until just tender. Set aside.
- Meanwhile, make the rice. Cook the rice according to the package directions. Allow the rice to cool, and fluff it with a fork.
- Season the rice with 1 teaspoon of lime juice, 1 teaspoon cumin, and ½ teaspoon of adobo seasoning. Set aside.
- Slice the chicken into strips and toss it with the grilled vegetables.
- Warm the tortillas on the grill and fold them gently into quarters.
- Fill the hollowed-out green bell pepper with salsa and set aside.
- To arrange the board: place small serving bowls filled with rice, guacamole, sour cream and cheese around the board. Don’t forget serving spoons!
- Add the chicken and vegetables to a serving dish and place it on the board but to one side.
- Fill in the spaces with lettuce, warmed tortillas, tortilla chips, diced tomatoes, limes, and Mexican Tea Cookies. Garnish your board with fresh cilantro and serve!
Tips & substitutions
- You can make the rice, chicken, and veggies ahead of time and reheat them before serving.
- Buy shredded cheese, shredded lettuce, and chopped peppers and onions to cut down on your prep time.
- Add your own touches to the board: switch up the tortilla chips, add another kind of salsa, or other fajita toppings like pickled jalapenos, pico de gallo, and whatever else you like.
- Optional to use several bell peppers as “dip” or topping bowls. Just cut off the top and scoop out the inside first before filling.
- Ensure you have small plates and plenty of napkins on hand for your guests.
- If you use the 26-inch big board, you can double this recipe and pack the board!
Serving suggestions
These boards are so much fun to make and serve! Serve this epic Fajita Grazing Board with a pitcher of sangria, finger foods like Bacon-Ranch Pickle Poppers, and of course, Margarita Cheesecakes for dessert.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days.
Check out these awesome board recipes while you’re here
- Dinner Taco Board
- Summer Snack Board
- Chili Charcuterie Board
- Pork Carnitas Board
- BBQ Pork Slider Board
Get the Recipe:
Fajita Charcuterie (Grazing Board)
Ingredients
Fajita Chicken:
- 3 chicken breasts, boneless, skinless
- 1 tbsp. olive oil
- 3 cloves garlic minced
- 2 tsp. cumin
- 1 tsp. adobo seasoning
Fajita Veggies:
- 2 Bell peppers, I used one red, one green
- ½ onion
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 2 tsp. lime juice
- Fresh cracked pepper
- Dash of chili powder
Fajita Rice:
- 2 cups Jasmine rice
- 1 tsp. lime juice
- 1 tsp. cumin
- ½ tsp. adobo seasoning
On the board:
- 2-3 tomatoes, chopped
- 2-3 lime, quartered
- 1 cup guacamole
- 1 green bell pepper, to make a salsa bowl
- ¾ cup salsa
- 2 cups finely chopped lettuce
- 1 cup Mexican cheese
- ½ cup sour cream
- Blue corn tortilla chips
- 1 jalapeno pepper, garnish
- 6 large flour tortillas, steamed, soft and warm
- Mexican tea cookies, optional
- Fresh cilantro, garnish
Instructions
Make the chicken:
- In a small bowl, whisk together the olive oil, cumin, adobo seasoning, and minced garlic. In a baking dish, lay out the chicken breasts and add the marinade on top. Rub it into each chicken breast and allow to sit in the marinade for one hour.
Prepare the veggies:
- Prepare the veggies by adding the olive oil, garlic, lime juice, pepper and chili powder. Mix well.
- Grill the chicken and veggies. Optional to add olive oil to a saute pan and to cook the veggies on stove-top while chicken is cooking.
Make the rice:
- Cook the rice according to directions. Allow the rice to cool, then fluff it up with a fork. Add 1 tsp. lime juice, 1 tsp. cumin and 1/2 tsp. of adobo seasoning to the rice; set aside.
- Remove the chicken off the grill, and let sit for at least five minutes before slicing. Add the sliced chicken to a bowl and mix in the grilled (cooked) veggies.
- Heat up the tortillas on the grill and fold in quarters (or on the stovetop).
Prepare the board:
- Cut the top off a green pepper and fill with salsa. Add these items to bowls (rice, guac, sour cream, and cheese) and place on the board.
- Add the chicken and vegetables to a serving dish and place it on the board but to one side.
- Fill in around the bowls lettuce, hot tortillas, chips, tomatoes, lime, and Mexican cookies (for a little dessert nosh) – and serve! Garnish with fresh cilantro.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
