Name: Chicken Fajita
Prep time: 10 min
Total time: 45 min
Ingredients: ½ tablespoon crushed dried ancho chili; 1 cascabel chili crushed; ½ tablespoon crushed dried cumin; 3 teaspoons garlic powder; 3 teaspoons crushed whole oregano; 1/2 tablespoon Kent’s Mesquite seasoning or your favorite all purpose Mesquite Seasoning; 1/2 tablespoon coarse coarse ground black pepper; 2 boneless skinless chicken breasts; 4 boneless skinless chicken thighs; 1 ½ sticks butter divided; 1 large white onion sliced; 2 red bell peppers thinly sliced; 2 yellow bell peppers thinly sliced; 1 green bell pepper thinly sliced; 4 jalapenos seeded and thinly sliced; Juice of ½ lime optional; Juice of ½ lemon optional; 12 - 14 flour tortillas

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Chicken fajitas are not as good as beef! 🙂

Chicken Fajita

A simple take on a simple weeknight classic!

Print Recipe

Prep Time 10

Total Time 45

Course Main Course

Cuisine Mexican

Servings 12 people

Equipment

Grill or Smoker

Ingredients

Fajita Seasoning

½ tablespoon crushed dried ancho chili
1 cascabel chili crushed
½ tablespoon crushed dried cumin
3 teaspoons garlic powder
3 teaspoons crushed whole oregano
1/2 tablespoon Kent’s Mesquite seasoning or your favorite all purpose Mesquite Seasoning
1/2 tablespoon coarse coarse ground black pepper

Fajitas

2 boneless skinless chicken breasts
4 boneless skinless chicken thighs
1 ½ sticks butter divided
1 large white onion sliced
2 red bell peppers thinly sliced
2 yellow bell peppers thinly sliced
1 green bell pepper thinly sliced
4 jalapenos seeded and thinly sliced
Juice of ½ lime optional
Juice of ½ lemon optional
12 – 14 flour tortillas

Instructions

Mix the Fajita seasoning in a small bowl and set aside.
Place the chicken breast in a plastic bag and beat with a rolling pin to flatten the breasts slightly. Remove the chicken from the bag and generously season both sides of the chicken. Generously season the chicken thighs. Reserve about 2 tablespoons of the seasoning.
Place the chicken breasts on a sheet of tin foil and place 2 tablespoons of butter on top of each breast and wrap up tightly. Place the thighs on a sheet of tinfoil and place 1 tablespoon of butter on top of each thigh, and wrap up tightly.
Place the chicken, butter side up, on a grill/smoker preheated to 400 degrees F. Shut the lid and cook for about 8 to 10 minutes, flip and cook for an additional 5 minutes.
Meanwhile, place a large cast iron skillet or pan on the grill with the chicken. Melt the remaining ½ stick of butter. Stir in the onion, bell peppers, jalapenos and reserved seasoning. Continue cooking, until the vegetables become tender, stirring occasionally.
Remove the chicken from the tin foil and place on the indirect side of the grill or smoker. I like to run the grill/smoker temperature around 350 degrees F. Cook the thighs for about 3 minutes per side, and the breasts about 8 minutes per side, or until the internal temperature is165 degrees F.
Remove the chicken from the grill/smoker and let cool slightly. Slice and stir into the pepper mixture. Simmer for about 5 minutes, stirring occasionally.
Spoon onto tortillas and top with your favorite toppings.

Keyword Fajita