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Recipe:Chicken Fajitas

  • - 1 lb. chicken breasts, filleted in half
  • - 1 ½ Tsp. seasoned salt
  • - 1 ½ Tsp. dried oregano
  • - 1 ½ Tsp. ground cumin
  • - 1 Tsp. garlic powder
  • - ½ Tsp. chili powder
  • - ½ Tsp. paprika
  • - 2 Tbsp. lemon juice
  • - 2 Tbsp. vegetable oil
  • - 1 onion, thinly sliced
  • - 1-2 bell peppers, cored, stemmed and thinly sliced
  • - Pico de Gallo, for serving
  • - Shredded cheese, for serving
  • - Tortillas
Instructions

1. Rinse chicken and pat dry with paper towel. Pour dry ingredients, lemon juice and vegetable oil into a large resealable plastic bag, add chicken and gently shake to evenly coat. Marinate for 2–3 hours in the refrigerator, or best overnight.
2. Pre-heat grill to 400°F. Place chicken directly on the grill and sear for 5-7 minutes on each side, flipping halfway through for good sear marks. Chicken is done when internal temperature reaches 165°F. Remove chicken from grill and wrap in foil to keep warm.
3. While chicken is searing, place 1-2 Tbsp. of oil on a heated cast iron fajita pan. Using a heat resistant grill glove, carefully pick up the pan and spread the oil around evenly. Place the onions and peppers on the pan and sauté for 5-7 minutes until softened.
4. Toast tortillas on warming rack for 5 minutes. Unwrap chicken from foil and slice into 1” thick strips.

To serve, spoon a layer of Pico de Gallo and cheese on tortilla. Top with a layer of peppers and onions and add chicken. Enjoy!

 

Recipes developed in partnership with our friend James Rhoades. Visit his YouTube channel, The Brew-Q for BBQ and smoking recipes, videos, product reviews, and all things Brew & BBQ!

Chicken Fajitas

Prep Time: 10 Min | Cook Time: 20 Min

Ingredients

  • 1
    1 lb. chicken breasts, filleted in half
  • 2
    1 ½ Tsp. seasoned salt
  • 3
    1 ½ Tsp. dried oregano
  • 4
    1 ½ Tsp. ground cumin
  • 5
    1 Tsp. garlic powder
  • 6
    ½ Tsp. chili powder
  • 7
    ½ Tsp. paprika
  • 8
    2 Tbsp. lemon juice
  • 9
    2 Tbsp. vegetable oil
  • 10
    1 onion, thinly sliced
  • 11
    1-2 bell peppers, cored, stemmed and thinly sliced
  • 12
    Pico de Gallo, for serving
  • 13
    Shredded cheese, for serving
  • 14
    Tortillas

Instructions

1. Rinse chicken and pat dry with paper towel. Pour dry ingredients, lemon juice and vegetable oil into a large resealable plastic bag, add chicken and gently shake to evenly coat. Marinate for 2–3 hours in the refrigerator, or best overnight.
2. Pre-heat grill to 400°F. Place chicken directly on the grill and sear for 5-7 minutes on each side, flipping halfway through for good sear marks. Chicken is done when internal temperature reaches 165°F. Remove chicken from grill and wrap in foil to keep warm.
3. While chicken is searing, place 1-2 Tbsp. of oil on a heated cast iron fajita pan. Using a heat resistant grill glove, carefully pick up the pan and spread the oil around evenly. Place the onions and peppers on the pan and sauté for 5-7 minutes until softened.
4. Toast tortillas on warming rack for 5 minutes. Unwrap chicken from foil and slice into 1” thick strips.

To serve, spoon a layer of Pico de Gallo and cheese on tortilla. Top with a layer of peppers and onions and add chicken. Enjoy!

 

Recipes developed in partnership with our friend James Rhoades. Visit his YouTube channel, The Brew-Q for BBQ and smoking recipes, videos, product reviews, and all things Brew & BBQ!

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