BBQ Chicken Fajitas Recipe | Jeff Mauro
Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 932
Total Fat: 49 g
Saturated Fat: 10 g
Carbohydrates: 97 g
Dietary Fiber: 7 g
Sugar: 24 g
Protein: 28 g
Cholesterol: 63 mg
Sodium: 1852 mg
Total: 1 hr 50 min (includes chilling time)
Active: 50 min
Fire up your summer with BBQ Chicken Fajitasa sizzling twist on backyard classics that blends smoky barbecue flavor with vibrant Tex-Mex flair. Tender chicken marinated in bold BBQ rub meets charred peppers for juicy, irresistible bites that steal the show at any gathering. Dive in and create restaurant-style magic at home!
Ingredients
- 1 pound chicken tenders
- 3 tablespoons BBQ rub seasoning
- 3 tablespoons extra-virgin olive oil
- 1 Maui or sweet onion, halved and sliced into 1/2-inch strips
- 1 orange bell pepper, stemmed and seeded, then sliced into 1/2-inch strips
- 1 red bell pepper, stemmed and seeded, then sliced into 1/2-inch strips
- 1 poblano pepper, stemmed and seeded, then sliced into 1/2-inch strips
- 1/2 teaspoon kosher salt, plus more as needed
Crema:
- 1/2 cup crema
- 1 chipotle from canned chipotles in adobo, minced, plus 1 tablespoon adobo sauce
- 1/2 teaspoon garlic salt
Sizzle Sauce:
- 1/2 cup barbecue sauce
- 3 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
To Serve:
- Eight 6-inch flour tortillas
- Avocado oil, for toasting the tortillas
- Lime wedges
- Kosher salt
- Avocado slices
- 1/2 cup fresh cilantro leaves
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Directions
- In a medium bowl, coat the chicken tenders evenly with the BBQ rub seasoning for marinating. Cover the bowl and place it in the refrigerator for 1 hour.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onions, peppers, and salt, tossing everything to coat well in the oil. Stir occasionally as they cook until softened with some charring, about 8 to 10 minutes.
- As the onions and peppers cook, prepare the crema by whisking the crema with the minced chipotle, adobo sauce, and garlic salt. Set it aside for later.
- For the sizzle sauce, combine the barbecue sauce, lime juice, vinegar, and Worcestershire sauce in a small bowl and whisk thoroughly. Set aside.
- Transfer the cooked peppers and onions to a bowl and keep them warm. Return the skillet to medium-high heat, add the remaining tablespoon of olive oil, and place the chicken inside. Cook until golden and browned, 2 to 3 minutes on each side.
- Return the peppers and onions to the skillet along with the chicken, tossing to mix. Heat until the veggies start sizzling, roughly another minute. Pour in the sizzle sauce over the chicken and vegetables in the hot skillet. Use tongs to toss everything, ensuring full coverage. Continue cooking until the sauce begins to thicken and caramelize, and the chicken is fully cooked, 1 to 2 more minutes.
- For serving, warm the tortillas on a griddle pan lightly brushed with avocado oil until soft. Stack them in a tortilla warmer, or wrap in foil or a clean kitchen towel as they finish.
- Assemble the fajitas by placing chicken with peppers and onions in the center of each tortilla. Add a squeeze of lime juice over the top and sprinkle with salt. Finish with avocado slices, a dollop of crema, and fresh cilantro leaves. Serve immediately.
Jeff Mauro's genius elevates Tex-Mex with juicy BBQ chicken, charred veggies bursting with flavor, and a zesty sizzle sauce that delivers authentic fajita sizzle. Creamy chipotle crema ties it all togetherprep ahead for deeper taste, pair with rice or beans, and watch your table light up with excitement!
