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Be a Grill Master! SIZZLING Chicken Fajitas
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Aug 22, 2023
Signed Copies of our cookbook: kentrollins.com/shop Printable recipe below! This easy chicken fajita recipe is a great one to throw on the grill of smoker for more juiciness and authentic flavor! #chickenfajita #cowboycooking Used in this video: Roughneck Barrel Smoker https://bit.ly/3W0dwUi Hasty Bake Legacy 131: https://bit.ly/3m06enr Use code: KENTROLLINS for 10% off Cowboy Apron https://www.kentrollins.com/shop Kent's Mesquite Seasoning https://www.kentrollins.com/shop Fogo Charcoal https://bit.ly/3IpYouM ChefsTemp Finaltouch X10 Thermometer: https://www.chefstemp.com/shop/ Use code: COWBOYKENT to get $10 off! Chaz Mitchell Hat www.chazhatz.com Rode wireless mic: https://amzn.to/2ShDyEq
View Video Transcript
0:00
You know there's two things you've got to have in a good chicken fajita
0:03
Number one, chicken. Number two, fajita. One is that sizzle as you see it coming towards you on that plate
0:14
Two, it is the tender, juicy, smoky flavor of that chicken that you're going to get in every bite
0:20
And wrapped all in a homemade tortilla. Come on, I'm getting it ready
0:30
Hey, thank y'all for stopping by and what are we talking about
0:35
Fajita, I love me some fajita. Take my little senorita to get some fajitas
0:44
You want to go get some fajitas with me? I do. I do love me some fajitas. And, you know, fajitas, I would say if you was to poll a Mexican food restaurant
0:52
I would say they're within the top three items that are always picked because they have that all factor
0:59
What is it? That sizzle when they bring it. You got choked on that sizzle
1:05
My goodness. Really, to me, folks, there is two problems that's really wrong with chicken for most folks
1:14
Number one, some of them forget to take the feathers off of it. And number two is it's dry and it's tough when you get through cooking it
1:21
But I'm going to show you how to make that chicken really tender, keep that moisture in there, but also lock in all that flavor
1:29
We are gloved up and ready to go. I mean, we was looking like neon
1:34
We was. But folks, when you talk about fajitas and they're made out of chicken
1:38
everybody be using one of these right here. A big old chicken breast, right
1:42
Well, I will go with you on that. I will because I like that
1:46
But folks, if we're going to get the most flavor out of these chicken fajitas
1:51
what's holding them rest of that chicken up? Them thighs and them legs. But they're going to bring you so much more flavor
1:57
Now, you've seen in previous videos, we have done this, and I've got to have a knife
2:03
If we're going to use thighs, and you can buy them that are skinless sometimes, and also boneless
2:10
Sometimes this is a really easy chore to do, and sometimes it takes a little doing to go ahead and get the coat off of them
2:16
And you can see we have a lot of interesting participants here that think unto their self
2:21
I know dad you always tell people we're gonna save them skins and them bones and we gonna what make our own chicken broth
2:30
We are well today And you see that bone. It's just laying right there just slice right down there beside it somewhere
2:38
And usually that thing will just peel right out there Just reach in there and get around it
2:44
Try not to tear it plumb up because we need it to sort of stay in this shape where it'll be a little easier to
2:50
slice Got them thighs skinned out we did and deboned. Now this chicken breast and if you'll see see I sort of got that shimmer to it
2:58
There's no skin on there But folks there is a little membrane on there and to make chicken tender and really accept seasoning
3:05
Well, I may have give you this trick before I'm gonna give it to you again To break that membrane and to make that chicken cook even a little quicker
3:12
We're gonna take this rolling pin and we're just gonna pound it lightly to flatten it out just a tad folks
3:17
if you're gonna make fajitas and make them right let's give them some flavor i'm not talking about
3:22
let's go to the cupboard get the salt and pepper and maybe a little garlic powder and put on there
3:25
no what we're talking about we're talking about some dried chilies i'm gonna get the most flavor
3:30
out of a can now these were sort of limbered up when i got them but i just roasted them a minute
3:37
i just need you to get most of them seeds out there not that they're gonna hurt nothing
3:41
get rid of that stem chunker in there. What kind of chili is that? It is an ancho chili
3:49
It is one of my most favorite animals It is But also a casquevel chili And let go to making some good seasoning here You can buy dried ancho chili powder but to me it never tastes the same
4:05
It just doesn't have the flavor that this is going to bring out. It's because you can put your sweat into it
4:11
Well, you see about 40, I ain't sweating too much, but I know what you mean
4:17
It's going to cause some arthritis later on in life. Well, we about got that like I want it
4:23
We do. Now you can buy cumin in a powder, right? But just like these peppers, I think you're going to get so much more flavor when you
4:31
just take whole cumin. When you get it to that point, let's go ahead and just pour it in a bowl here
4:39
And Shan said it, but I'm going to say it again too. The aroma that's coming off of that, it takes me back to a lot of good Mexican food that
4:49
I've eaten in different places. So to that we're gonna mix some of our mesquite seasoning and
4:57
Let's just call it that much which is about the right amount a Little bit of garlic powder not garlic salt garlic powder
5:07
To that we're going to add some whole oregano And just pour it out there in your fingers and then just go to crushing it a little
5:16
there's so much more flavor that comes out of all this when you can buy it the way it came instead of
5:22
having it processed by somebody else dumper in there some coarse ground black pepper
5:28
well folks to get chicken really good and tender the thing that i have learned a long time ago is
5:33
well first we're going to steam it i remember when i was on chopped grill masters and i was
5:41
wrapping up some pork to put on the grill and wrapped it up in tinfoil after i'd seasoned it
5:45
throw it on there. I remember Mark Muthie, who was a judge, said, you're cooking this sort of a
5:50
French way. I said, I don't know about that, but I'm going to cook it the tender way. Let's give it
5:54
a good sprinkling. And you can say we got some wind blowing today. We do. So we need a little
6:00
moisture here to go with this. And I've always done it this way. Just take you some butter
6:07
just lay them right up there on top. We need a little steaming effect to take here that's got
6:12
some good flavor to it as well. Then we're going to wrap these up tightly and do the thighs the same
6:18
way. Got the Hasty Bake Legacy fired up. It is plumb full of what? Fogo hardwood lump charcoal
6:36
and uh it's hot it just it says 435 degrees so that is hot so remember we're in this tinfoil
6:44
i'm about this far from it so we're going to crank it up just a tad
6:48
we're going over the hottest part of the fire because really it's plum level full in there
6:55
we're going to shut the lid we're going to let her go probably about eight to ten minutes
7:00
and then we're going to flip it can only go another five then we're going to throw it on
7:05
smoker. Well, been on about 10 minutes we have, so let's just go ahead. Maybe I can do that by hand
7:12
Yeah. Flip them over, but I think we're going to move them right back over here, and some of that
7:19
butter may leak out, but don't you worry about it. It is quite all right. I need you to get a big pan
7:25
I'm talking big. That is heat worthy and safe, and go ahead and just set it right there. We need to be
7:31
preheating that dill a little and talking about veggies oh yeah red bell pepper yellow bell pepper
7:37
green bell pepper jalapeno and a big honking large white onion so go ahead got a half a stick of
7:45
butter go ahead and throw her in there but see what i was talking about we need a large pan
7:51
get your veggies and your butter stirred up there a little you remember that leftover fajita seasoning that we had right there Don think it was going to waste no So just go ahead and sprinkle all in there and get the rest of it
8:07
We're going to shut the lid. Open the door here a little
8:12
Throw us in some mosquite to give us some smoke flavor. Well, folks, it is time to get the chicken off there
8:20
You can see that everything is beginning to bubble in that pan, which is good
8:25
Be careful when you're opening that foil. It will try to burn your fingers if it gets a chance
8:30
Things have gotten right along the half. So take that chicken out
8:34
We're going to put them right over here so we can give them a little smoke. Lay them breasts right there in the middle
8:42
We'll try to keep these thighs sort of over to one side. Your chicken is near done when you're to this point
8:50
Now we're just giving it some more color and a little smoke flavor
8:55
We'll shut this lid. You say, what is that contraption he's using? That is our new Roughneck Smoker
9:00
We teamed up with Hasty Bake. We did. Everything will latch down, smoke tight
9:04
I mean, it will keep that temperature at a constant. But, folks, we need to go ahead and open this up
9:10
And we need to add us in two chunks of apple wood. So let me get them in there
9:16
350 to around 365 I imagine is the correct temperature that I would like for you to run
9:24
that smoker at. But also remember them thighs are thinner so it's probably just going to take about
9:28
six minutes. We're going to do them. Flip them at about three, turn them over, they'll be ready to come off there in about
9:34
six minutes. But them chicken breasts, remember they're thicker, they're bigger, so probably going
9:38
to take pretty close to eight to ten minutes. We're going to probe them, look for an internal temperature of 165 degrees Fahrenheit
9:46
Thank you
10:16
Thank you
10:46
Say, hey, hey, hey, hey, say. Now, you've seen me right there at the end bringing them chicken breasts back over here
10:54
Chop them up in them thighs, too. Put them in there and mix them up a little. I'm going to give you a little tip
11:00
If you think that you're running out of moisture in here where all these vegetables is, either add some more butter or add you a little chicken broth to it
11:06
because you don't want that to dry out in there and scorch them veggies too much
11:10
But also, folks, we done made us some homemade tortillas. Yeah, I'm talking Shan's recipe
11:16
There is a video up there to where you can see it. But folks, the secret to it, bacon grease
11:23
And then folks, we done made up some green salsa because I really love me some green
11:27
salsa with some chicken fajitas, some tomatillos, a serrano. Now, I'm going to tell you right now, somebody's talking, oh, he said serrano
11:36
That's like the temperature of the sun. No, it's not because we're just putting one in there
11:42
Now, for me, I'd put two, onion, garlic, serrano, roasted tomatillos. It is good blended up
11:49
Oh, it is so tasty. But also since I dealing with chicken I like to give it just a little squeeze of lemon juice and a little squeeze of lime juice And if somebody would pass the tequila we be thinking we going to wide sink at the Mayo here in February March and April
12:05
So I've been waiting on this, but before I do, folks, I've got to let that cool just a little more because I had a lot of really good help today
12:13
If Shannon panned around, it looks like Big has stayed awake throughout the whole deal
12:19
So Duker said he's trying to make a hand because he heard the word food. So, Duker, we're going to let you go
12:25
No, we're letting Duker go first today. And then we're going to let the big
12:31
Then we're going to let the mage. And Lulu, where are you
12:36
And Cletus doesn't even know over there that there's anything going on
12:39
Shan, look at him behind you. With the homemade fajita seasoning plus the smoke that you're getting on it. Mm
12:50
Majie, that is so good. I just want to go ahead and get you up here
12:55
Folks, y'all been watching. Me and Mage are going to do a little Mexican serenading dancing here
13:00
because this video is filmed right before Valentine's Day it is. And two years ago on Valentine's Day, Mage, he comes to live with us with his forever home
13:11
He has changed our life. I know he's brought y'all some good memories too. Mage, thank you so much, buddy
13:17
What side dish would you pair that with? Fork and a napkin. That's I mean that go really good
13:22
But no a refried beans video would go really well with these but also we have a Mexican rice video and both of them are
13:29
Oh, so easy and you're gonna bring extra flavor to your table gather the family around make these
13:34
Don't go to the store and buy the tortillas These are the easiest things in the world that you're ever gonna make
13:41
So we just want to thank you again from the bottom of our hearts letting us in your living room your dining room
13:46
Your telephone your truck wherever you might be we appreciate it Everything that we use today will be listed down there in the little links below
13:53
You'll have no trouble finding it, I promise you. If you'll just hit the little deal that says show more, it'll take you plumb down through there
13:59
But it is with great pride and honor, and it's always a privilege to get to salute all our servicemen and women
14:05
and all the veterans who have kept that old flag of flying in camp wherever we're at. We appreciate you one and all
14:11
We do. The rest of you, I'm just going to tell you right now, be sporting a new hat, be looking like swab and debonair
14:17
What is your new hat? Well, I thought nobody was ever going to ask
14:21
This, you know, y'all have seen me wear a lot of hats. Some of them, people will be saying, boy, I hope the dirt don't fall off that thing getting the food
14:28
This is a brand new hat from my good friend that has always made my hats, Chaz Mitchell Custom Hats
14:35
And I want to show you right in here. See this? I mean, folks, that is what you call style and class
14:43
There'll be a little link down there to where you can find out about Chaz. I'm just going to tell you, his hats are in so much demand that there is a great waiting list
14:51
But get your name on the list, folks. Best hats ever made. What are we going to do
14:55
We're going to talk about fajitas. Oh, you didn't give a hug. I'm fixing to. You didn't give a hug
14:59
I'm going to. I don't give a hug. So the rest of you, come on in here close. Get in here close
15:03
I need to give you a big old fajita hug and mash you a little bit
15:09
God bless you each and every one, and I'll see you down the best chicken fajita trail ever
15:16
My gosh, my nose is itchy. Must be people coming to see us
15:24
Major. First of all, is there like a nose hair up in here
15:30
Oh, jeez. It don't get no better than that. Like, it don't get no better than that when you got to go
15:40
That didn't rhyme, so we'll start over. People on me all the time
15:45
Shan don't never get a bite Shan don't never get a bite When I went to the house
15:51
I come back Shan ate two tortillas And fourteen of these So don't be telling me that Shan ain't got no bite
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