These aren’t overly saucy grilled chicken fajitas. But rather simple, well-flavored fajitas that require no globs of sour cream or extra cheese. The only thing that was added was a little chipotle tabasco sauce and it was good to go.
Did I say charcoal-grilled chicken fajitas? Yes. Yes, I did. My charcoal grill and I are mid-season in the summer of love. Propane is convenient, my smoker holds my heart.
My love for grilled chicken fajitas
But this summertime fling between my strong black trusty Webber and I is something to be gossiped about for years to come. I’m pretty sure that if I could find a way to snuggle it without it sending little grey ash everywhere, I would.
That being said, grilled chicken fajitas are a quick weeknight staple my household can agree upon (and given that I don’t ever ask anyone else’s vote, that says a lot) so testing them out over the smoke and giving them a little char instead of using my go to recipe was gambling with success.
A gamble worth taking. These aren’t overly saucy chicken fajitas. But rather simple, well-flavored fajitas that required no globs of sour cream or extra cheese. The only thing that was added was a little chipotle tabasco sauce and it was good to go.
Simple but effective.
What are grilled chicken fajitas?
The dish that made the term “Tex-Mex” even possible, the original fajitas originated at a Mexican restaurant in Texas. The first iteration was all about using flank steak. Apparently, the owner of the place saw the sort of reaction the smell wafting around the tables turned heads and set mouths watering.
So he figured out how to use small flat cast iron skillets so the dish could literally finish cooking on the way to the table. Sizzling away and capturing everyone’s attention along the way.
Chicken and shrimp of course followed soon after. Even today, it is still a tough choice to make whether to go with flank steak, chicken, or shrimp. So combination platters come in handy.
What makes fajitas so tasty?
The artful combination of bell peppers, onions, and chicken make fajitas so fabulous. It is a super easy dish to put together because with just a precious few ingredients the flavor goes well beyond the sum of its parts.
The hotter the temp, the higher the sizzle. A little bit of char on the chicken and veggies brings it altogether. And it happens so quickly. Even the chicken, sliced into bite sized strips cooks super fast.
The one and only issue? Seconds or leftovers will very rarely be an option.
Store leftover fajitas
So, don’t expect to have any leftovers, but be prepared if you do. You can store the chicken with the veggies, but keep in mind the veggies will become more wilted. They will still taste great up to three days later, but not look so pretty as when you cooked them up.
I recommend using any leftovers in a frittata the next day. You can’t go wrong there.
Grill plus Chicken = Magic. Plain and simple. Try these out and you’ll be a believer.
- Buttermilk Brined Grilled Chicken Wings
- Campfire Grilled Chicken Panini
- Grilled Chicken Thighs with Ancho Rub
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Charcoal Grilled Chicken Fajitas
- Cast Iron Skillet
- 3 limes fresh juice is best
- 6 tablespoon vegetable oil
- 3 garlic cloves minced medium to large cloves
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon teas brown sugar
- 1 jalapeno stemmed, seeded, and minced
- 1 ½ tablespoon minced fresh cilantro
- salt and pepper
- 3 boneless chicken breasts. pounded to ½″ thick
- 1 red onion large, cut into ½″ thick rounds
- 1 red bell pepper large, stemmed, seeded and quartered
- 1 green bell pepper large, stemmed, seeded and quartered
- Whisk together the lime juice, 4 tbs oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, some salt and a dash of pepper in a small bowl.
- Reserve ¼ cup, and pour the rest into a resealable zip lock bag with the chicken. Refrigerate at least 15 minutes.
- In the meantime, get a good fire going in the charcoal grill. Get those coals nice and grey. Clean grate and place over hot coals.
- Brush the onion (secure with a toothpick if needed to keep onion rings from sliding apart) and pepper with remaining oil.
- Carefully spray grate with grilling oil or use an oil soaked paper towel and rub over the grate.
- Remove chicken from marinade and place over the hot side of the grill. Place the onion and pepper quarters, skin side down, over the cooler side.
- Cook the chicken until well browned, 4 to 5 minutes, flip, and cook until chicken is cooked through, 4 to 5 minutes longer, and reads 160 degrees with an instant thermometer.
- Continue to cook the peppers and ion until charred, 8 to 10 minutes. Transfer to plate and keep warm.
- Heat the tortillas a few at a time over the cooler side of the grill, 20 seconds per side. Wrap in aluminum foil to keep warm.
- Separate the onion rings, slice the pepper and chicken and toss with reserved marinade.
- Serve with desired accompaniments.
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