Chicken fajita meat is a different beast. It’s leaner, so it dries out faster than a gossip in a small town. Use boneless, skinless thighs for juicy wins. They take 6 to 8 minutes per side.
Breasts? Tricky. Pound them flat first. Then grill for 5 to 6 minutes per side over medium heat. Why medium? Because high heat burns the outside before the inside is cooked. You want a golden crust, not a charcoal briquette.
Fun fact: chicken is done when its internal temp hits 165°F. But pull it off at 160°F. It keeps cooking while you wave it around like a trophy.
