Grilled Chicken Fajitas | Chicken Fajitas on the PK360 Grill
Grilled Chicken Fajitas with a chicken fajita marinade
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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|
- 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:
Homemade Honey Lime Mesquite Chicken Skewers
These mesquite marinated chicken skewers are great for a backyard grilling get-together. This recipe can also provide a nice addition to an indoor family meal. The recipe yields 8 skewers total so you may have to scale the recipe up to feed a larger crowd. If you enjoyed this video hit the subscribe button to stay up to date as new recipes are posted.
How to Make The Best POLLO ASADO, super juicy and flavorful, El Pollo Loco Could NEVER!!!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful today I’m going to share another super easy, and delicious recipe, today I’m going to show you how to make the BEST pollo asado at home, because everything is better homemade and this pollo is no exception! El Pollo Loco has not been the same for the past years, the first time I ever had it was when I was about 16 years old and to me that was the best ever, now grown i have changed my mind, it’s not flavorful and dry! So next time you crave it just get ready to make it at home, it’s super easy and seriously the best!!!! i hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
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PRO TIP!!!!
✅ marinade overnight or for at least 6 hours IMPORTANT you want the flavor to penetrate through the whole chicken
✅cook over indirect heat this will cook it nice and slow without the need to flip it every 10 minutes and causing it to dry out!
✅if you want your chicken to be more on the red side simply substitute the seasoning for chef merito red chicken seasoning
✅ if you don’t care for the chard marking on the chicken you can skip on the flip and just cook it for 1 hour and 10-20 minutes
✅if your chicken is smaller than 5 lbs check it at 45 minutes and add additional 10 minutes per pound
✅make sure your grill is at 350f
Ingredients:
5 lb whole chicken
1/3 cup orange juice(Tropicana original)
1/3 cup pineapple juice(Dole)
1/3 cup freshly squeezed lime juice
1 tbsp white vinagre
1/2 small white onion, roasted (optional)
8 garlic cloves, roasted (optional)
3 tbsp seasoned meat tenderizer( I use great value☺️)
1 tbsp peppercorn
1 tsp ground cumin
1 tsp oregano
1/2 tsp cayenne pepper
Coarse Salt I used 1/2 tsp
2 sazón Goya con azafrán seasoning
Salsa Fresca: ????
5 small roma tomatoes
1/4 onion
1 garlic clove
Juice of 1 lime
Chopped cilantro
1 Serrano or jalapeño
1 garlic clove
Salt
Avocado Salsa :????
1/4 onion
3 garlic cloves
Handful of cilantro
Serrano or jalapeño
3 avocados
Juice of 1 lime
1/2 cup water or milk
Salt
1 serving of love????
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Recipes in Spanish:
#polloasado #elpolloloco #grillchicken
LITERALLY LIFECHANGING POLLO ASADO—YUCATECAN GRILLED CHICKEN WITH 5 STAR FLAVOR!
ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE:
THIS GRILLED CHICKEN RECIPE IS TRULY THE BEST PART ABOUT SUMMER!
My quest for the best grilled chicken recipe continues with Pollo Asado, tender, juicy grilled chicken with a Yucatecan-style marinade of achiote paste, citrus, and onion.
INGREDIENTS
1 whole 3-4 pound chicken or 3 pounds of bone-in, skin-on chicken pieces
1 medium white onion, sliced
1 cup cilantro leaves and tender stems
1/3 cup orange juice
2 cloves garlic
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon achiote paste
1 tablespoon kosher salt
1 teaspoon ground cumin
INSTRUCTIONS
Cut chicken. If using a whole chicken, cut into 10 pieces. Save the back bone for stock. Place chicken in a 9 x 13-inch baking dish.
Blend marinade. Combine all the remaining ingredients in a blender and blend until smooth.
Marinate. Pour marinade over chicken and turn to coat it in the marinade. Cover and refrigerate preferably overnight but for at least 30 minutes.
Heat grill. Heat gas or charcoal grill to medium-high heat but only put charcoal in about half of the grill. If using a gas grill, leave one of the burners off. Remove chicken from the refrigerator while you wait for the grill to heat.
Grill chicken. Once the grill is hot, clean the grates and oil them then place the chicken, skin-side down and cover with the lid (but make sure the top and bottom air vents are open all the way) for 5 minutes. After 5 minutes check the chicken to see if any pieces are in an area of the grill that is too hot and they are burning. If so, move them to a cooler area of the grill.
Close the lid (again, make sure your vents are open) and let cook, undisturbed for 20 minutes. Flip chicken, putting any pieces that are cooking too quickly to the cooler side of the grill, and cook with the lid closed for another 20 minutes or until they are cooked through, the meat and skin is starting to pull away from the bone and the chicken is firm to the touch. If you want to be really sure, insert a meat thermometer or an instant read thermometer into the thickest piece, it should have an internal temperature of 165°F.
Serve. Serve immediately or keep warm in a 200°F oven for up to an hour.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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Marinade
4-6 lbs Chicken
1/4 cup Olive Oil
2 tsp Cumin
2 tsp Smoked Paprika
1 tsp Black Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Mexican Oregano
2 Tbsp McCormick Mesquite
1 1/2-2 tsp Salt
3-4 limes (juice)
2 Oranges (juice)
1 Jalapeño sliced
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