Grilled Chicken Fajitas | Chicken Fajitas on the PK360 Grill

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Grilled Chicken Fajitas with a chicken fajita marinade

For more barbecue and grilling recipes visit: http://howtobbqright.com/

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

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 The AP Rub|https://h2qshop.com/collections/killer-hogs-products/products/killer-hogs-the-a-p-rub]
– ¼ cup Chili Powder
– 2 Tablespoons Ground Cumin
– 1 Tablespoon Onion Powder
– 1 Tablespoon Smoked Paprika
– 2 teaspoons Oregano

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 make my Fajita 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

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 bell pepper (any color), onion, and jalapeno. 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.

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.

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. 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).

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.

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.

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.

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

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

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Comments

Isiah Easterling says:

Bro you are always invited to the barbecue😂

Ismael Cisneros says:

Your tortillas suck bro you should make homemade bro

t k says:

Gotta Love Mexican food!

Eric Glenn says:

Masterpiece….

Brian Feeney says:

🎊 B O O M 🤩

Benito Garcia says:

Why does the dark meat have to cook longer?

ARCTURUS BBQ & SAUSAGE MAKING says:

Take your tortillas smack them on the grill with a little bit if olive oil & Butter & a little Zatar ,It will take it to another level

Dik Burns says:

" lets get to eatin "

Bob Good says:

Great video. He explains things very well. Good work. I will have to try them.

panterask8r14 says:

Ah, there is some trails & errors with cooking chicken. Lot more leaniance with grilling beef, learned that the hard way.

Larry Whipit says:

"I am good for 4or 5 of them!" Ha ha… me too

Agent Johnson says:

Only thing I can add is you should have cooked the veggies with the meat

Nick Thomas says:

Malcolm i gotta hand it to you. You have such a wide variety of recipes. Literally everything I have made following your recipes have been incredible! Keep up the good work. Thank you for sharing all this wonderful knowledge

david hurtado says:

Big M. How do you clean you iron skillet pieces after use?

Brandon Jackson says:

Do your thing malcom love your videos keep it up brother

ThePilot says:

I'm so fu**in hungry now.

D Newman says:

This dude's killing me man love the accent great cooking.

Rod Prado says:

Your cooking skills, and verbal explanation as you go alone truly ROCKS. Thank you VERY much!

Eugene Morgan says:

Gotta love it!

Jeff Purcell says:

Stuck home. During Coranvirus. (May 2020)

At least there is a Malcom. And a video like this one I haven’t sent yet. yaaaay.

Can’t wait to try this recipe. .

John May says:

MMMMMMMMM. Oh, yea!!!!!

rulsey23 says:

Click video. Like video. Watch video

Mininessie says:

This guy seems like a teddy bear who knows how to feed the carnivore in all of us

Rhino Mechanics says:

Googly Googly GOOD ! W0W !

Edward says:

I’m good for 4 or 5 of em 🤣🤣🤣 more like 10-12

wesley smith says:

That shit A1

Mark Carroll says:

Thanks to Malcolm, a lot of restaurants have lost business. We do most recipes better than we can purchase. 😋

trillapino1 says:

Did this today, came out marvelous! Gotta have cilantro. He's so right about not overcooking them

Jose Vega says:

Damnit Malcom! Those were awesome!!!

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