Let’s talk Grilled Chicken Fajitas!

Sizzle Sells… I’m sure you’ve been to a Mexican Restaurant and seen waiters run through the dining room with a smoking hot skillet full of sizzling meat and vegetables.  This always gets my attention and you have to love the sounds and smells coming from this dish.

Fajitas are one of my favorite Mexican dishes and I want to share with you how I create Grilled Chicken Fajitas right at home.

I use white and dark meat chicken when I grill fajitas.  I love the flavor and moisture dark meat gives this dish and honestly once you get everything sliced you really can’t tell the difference.

Grilled Chicken Fajitas

For this recipe I’m using 2lbs each of Boneless, Skinless Chicken Breast and Thighs.  In order to get the breast to cook more even I butterfly each one by making a thin cut on the back side and then opening up the sides.

This causes the breast to lay flat and helps it cook at the same rate as the thighs so everything is pretty much done at the same time. The thighs require very little trimming just remove any excess fat from each piece; place all the meat in a large zip lock bag.

The flavor in fajitas comes from the marinade.  You can buy a quick fajita marinade at the grocery store but I have a simple recipe that I use.

Chicken Fajita Marinade

  • ½ cup Vegetable Oil
  • ½ cup Apple Cider Vinegar
  • 6oz Mexican Beer (can substitute water or chicken broth)
  • ¼ cup Lime Juice
  • ¼ cup Fajita Seasoning*
  • 1 Tablespoon Table Sugar

Fajita Seasoning

  • ¼ cup plus 1 Tablespoon Killer Hogs AP Rub (or a good quality all purpose rub)
  • ¼ cup Chili Powder
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Onion Powder

Mix all of the ingredients together in a large bowl and pour over the chicken pieces.  Be sure to move everything around in the bag so the marinade covers it; and rest in the refrigerator for at least 2 hours before grilling.

While the chicken is hanging out in the marinade, I like to mix a spicy sour cream.

Fajita Cream:

  • 8oz of sour cream
  • 2 Tablespoons of your favorite Mexican style Hot Sauce
  • 1 Tablespoon of Fajita Seasoning
  • 1 Tablespoon of fresh lime juice

Read more:

This is adds a little extra flavor to plain-old sour cream and goes great when serving.  Store it in the refrigerator until time to serve.

Also this is a good time to slice up the vegetables.  The standard for me is bell pepper (any color), onion, and jalapeño. Cut each into thin strips and stage them on a platter for cooking after the chicken is done.

Now it’s time to fire up the grill. I’m using a PK 360 for this cook but any type grill will do the job. The temperature should be around 400⁰ (medium high) and lightly oil the cooking grate to prevent sticking.

Grilled Chicken Fajitas

Remove each piece of chicken from the marinade and allow any excess to drip off.  You can add an extra pinch of fajita seasoning to both sides if you want just for extra flavor.  I usually do this on the grill as I’m cooking.

Place each piece of chicken on the cooking grate and don’t go too far away.  The total cook time is about 16-18 minutes for this cook and you’ll want to flip the chicken a few times during the cook.

Grilled Chicken Fajitas

Just keep an eye on things and move the pieces around the grill as they cook.  You want each piece to char a little on each side (this gives it flavor).

I trust my Thermapen to tell me when chicken is done.  The breasts need to go to at least 165⁰ internal and the thighs need 175⁰.  If you don’t have a thermometer just make sure the juice is running clear.  (cut into them and check if you need to).

Grilled Chicken Fajitas

Once the chicken is done, place it on a platter and cover loosely with aluminum foil.  Let it rest for about 10 minutes before slicing.

Place a flat iron skillet directly on the cooking grate.  Add a little olive oil and toss in the veggies.  Season them with a good pinch or two of the fajita seasoning and cook until tender.  It’ll take about 10 minutes just move them around as necessary.

Grilled Chicken Fajitas

While the vegetables cook down, wrap several flour tortillas in aluminum foil and place alongside the iron skillet.  This is a great way to warm them for serving.

Grilled Chicken Fajitas

Just as the peppers and onions are getting done; cut the chicken pieces into bite size strips.

Move the vegetables over to one side of the skillet and add the chicken.  Squeeze fresh lime juice over the top and head straight to the table.  You’ll want to wear insulated gloves for this because the iron skillet is smoking hot.

Grilled Chicken Fajitas

These fajitas are ready to serve, family style, along with the warm tortillas, sour cream, and any other toppings you desire.

Grilled Chicken Fajitas

I like fresh Pico and more cilantro with mine, but let everyone build their own.  I hope you enjoy this recipe as much as we do!!

Grilled Chicken Fajitas

Grilled Chicken Fajitas

Ingredients

  • 4lb Boneless, Skinless Chicken Breast and Thighs
  • ½ cup Vegetable Oil
  • ½ cup Apple Cider Vinegar
  • 6oz Mexican Beer (can substitute water or chicken broth)
  • ¼ cup Lime Juice
  • 2 Tablespoons Mexican style Hot Sauce
  • 1 Tablespoon Sugar
  • 1 bunch Fresh Cilantro chopped
  • Fajita Seasoning* (recipe to follow)
  • 8oz Sour Cream
  • 3 Limes
  • 2 Bell Peppers (any color)
  • 2 Jalapeno peppers
  • Flour Tortillas for serving
Fajita Seasoning
  • ¼ cup plus 1 Tablespoon Killer Hogs The AP Rub
  • ¼ cup Chili Powder
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Onion Powder
  • 2 teaspoons Oregano
  • 2 teaspoons Smoked Paprika
Fajita Cream
  • 8oz of sour cream
  • 2 Tablespoons Mexican style Hot Sauce
  • 1 Tablespoon of Fajita Seasoning
  • 1 Tablespoon of fresh lime juice

Read more:

Instructions

  1. Combine the vegetable oil, vinegar, beer, and lime juice in a large bowl. Add ¼ cup of Fajita Seasoning and 2 Tablespoons of chopped Cilantro. Whisk to combine.
  2. Butterfly the chicken breast and remove excess fat from chicken thighs. Place in a large zip top plastic bag or bowl and pour marinade over the top. Move the pieces of chicken around so marinade covers completely. Place in refrigerator for 2 hours.
  3. Prepare charcoal grill or other grill for direct cooking Medium High heat.
  4. Mix sour cream with Hot Sauce, 1 Tablespoon Fajita Seasoning, and 1 Tablespoon of fresh Lime Juice. Store in refrigerator until ready to serve.
  5. Slice bell pepper, onion, and jalapeno peppers into thin strips.
  6. When grill is hot, remove each piece of chicken from marinade and allow excess to drain. Place on lightly oiled cooking grate and cook for 6-8 minutes on first side. Flip chicken over and continue to cook until internal temperature reaches 165 in breast and 175 in thigh about 16-18 total minutes.
  7. Place flat cast iron skillet directly on cooking grate and 2 Tablespoons of Olive oil. Add vegetables and sauté until tender about 10 minutes.
  8. Wrap tortilla shells in aluminum foil and place on grill for a couple minutes to heat.
  9. Slice chicken into thin strips. When vegetables are tender move them to one side of the skillet and add chicken. Squeeze fresh lime juice over the top and serve with warm tortillas, sour cream, and fresh cilantro.

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