Chicken fajitas are a fantastic example of Tex-Mex cuisine, and this recipe combines tortillas with spicy barbequed chicken, bell pepper, onion, and guacamole. The chicken is flavored using fajita seasoning or taco seasoning, and you can buy envelopes or jars of this from the store. You could even make your own, if you prefer, using 1/3 tablespoon of cornstarch, ¾ teaspoon chili powder, 1/3 teaspoon each of paprika, white sugar and salt, 1/8 teaspoon each of cumin, garlic powder and onion powder, and a small (or large if you want) pinch of cayenne pepper. This mixture is applied to the chicken, along with some oil, to add that Tex-Mex flavor.
More Tips for This Tasty Dish
Combined with the heat of the barbeque and the smoky aroma from it, you will end up with chicken which is both flavorful and juicy. Along with the chicken, the fajitas feature bell pepper and onions, and you can either cook these on the barbeque or, if you prefer, sauté them in a little oil in a pan on the stove. Cut them into strips or smaller if you want, using a grill basket so you do not lose anything through the grate. The tortillas can also be warmed up on the barbeque if you like, and that will only take a few seconds. They are already cooked of course, so just a little warming can help bring out their flavor and make them more pliable.
The chicken, bell pepper and onion make a typical fajita filling, and then you can add some guacamole, and maybe also sour cream and/or tomato salsa. Instead of that you might like to add pico de gallo, which is like salsa but with less juice and with bigger chunks. To make a quick and easy pico de gallo, combine a couple of diced fresh tomatoes with ½ diced white onion, a minced jalapeño, a splash each of extra-virgin olive oil and lime juice, and some salt and cilantro. Toss all the ingredients together, and your pico de gallo is ready.
Tex-Mex Slaw Side Dish Suggestion
Something else which makes a nice side dish is Tex-Mex slaw. To make this, you will need toss a bag of coleslaw mix with a couple of thinly sliced green onions. Stir in a couple of spoonfuls of mayonnaise, a little lime juice, and a pinch of salt. This can be served inside the tortillas, as part of the fajita, or else you can serve it on the side. If you do not have coleslaw mix just shred some raw cabbage and a couple of carrots in the food processor and use that.
Why the Chicken Breasts are Cooked Whole
You might be wondering about the chicken. The chicken breasts are cooked whole and then you can shred them or cut them into strips. If you have made fajitas before, you might have cooked the fajitas in a skillet on the stove, and then the chicken would have been cut into strips first. The reason we are doing it this way is it is easier to flip a whole chicken breast on the barbeque than try to flip a bunch of strips of chicken and not lose any through the grate! Let it cool for a few minutes so you can cut or shred it without burning your fingers. While it is cooling, you can cook the veggies and warm the tortillas.
- 2 boneless chicken breasts
- 1 tablespoon taco or fajita seasoning
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- ⅓ cup guacamole
- 4 flour tortillas
- ¼ cup sour cream (optional)
- ¼ cup tomato salsa (optional)
- Prepare and heat up the barbeque.
- Toss the chicken with the seasoning and olive oil.
- Cut the bell peppers into wide strips and discard the seeds and membrane.
- Cut the onion into wedges.
- Cook the chicken for 6 minutes per side, or until cooked through.
- Take it off the grill, let it sit for 5 minutes and then cut into strips.
- While the chicken is sitting, you can cook the onion and bell pepper on the barbeque.
- Just cook them to al dente, because this is better than being too soft.
- Warm the tortillas on the barbeque if you wish, but do not let them burn.
- Divide the chicken and vegetables between the tortillas and add some guacamole to each one.
- You can also spoon in some sour cream and/or salsa if you wish.
Chicken fajitas are so easy to make, and using a barbeque means you can allow the lovely smoke to permeate the chicken, adding a new flavor dimension to the recipe. The photo shows what the finished dish will look like, and the vivid colors of the bell pepper and guacamole make these look even more appetizer. Everyone loves fajitas, and this is one of the easiest recipes for them, if you want to cook the chicken on the barbeque. Serve these with your favorite Mexican dishes, and treat the whole family to a wonderful meal.
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