GrillMexican
Chicken fajitas
Thighs, peppers, onion. Same pan logic as the steak fajitas. Breast only if you like dry strips.
Made it?
40 min · 25 min hands-on · pull 175°F · rest 6 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- boneless thighs3 lb
- bell peppers, strips2
- onion, strips1
- kosher salt2 tsp
- cumin1 tsp
- chile powder1 tsp
- tortillas8
- to finishlime, cilantro
Method
- 1
Season the thighs. Hot grate 5–6 minutes a side to 175°F. Rest 6. Slice.
- 2
Peppers and onion until they take color.
- 3
Tortillas. Crema if you want. The chicken bowl is the rice version of this.
If you don’t have it
- chicken thighs → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- boneless thighs → What you actually have, if it is the same muscle family. Fajita seasoning packets are salt and dust. Cumin, chile, salt is the whole list.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
Same cut
Chicken thighs
Grill it, bowl it, shred it.