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Chicken Fajitas - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 45 minutes
Servings 12 to 14 servings

Ingredients

Fajita Seasoning

  • ½ tablespoon crushed dried ancho chili
  • 1 cascabel chili crushed
  • ½ tablespoon crushed dried cumin
  • 3 teaspoons garlic powder
  • 3 teaspoons crushed whole oregano
  • 1/2 tablespoon Kent’s Mesquite seasoning or your favorite all purpose Mesquite Seasoning
  • 1/2 tablespoon coarse coarse ground black pepper

Fajitas

  • 2 boneless skinless chicken breasts
  • 4 boneless skinless chicken thighs
  • 1 ½ sticks butter divided
  • 1 large white onion sliced
  • 2 red bell peppers thinly sliced
  • 2 yellow bell peppers thinly sliced
  • 1 green bell pepper thinly sliced
  • 4 jalapenos seeded and thinly sliced
  • Juice of ½ lime optional
  • Juice of ½ lemon optional
  • 12 - 14 flour tortillas

Instructions

  • Mix the Fajita seasoning in a small bowl and set aside.
  • Place the chicken breast in a plastic bag and beat with a rolling pin to flatten the breasts slightly. Remove the chicken from the bag and generously season both sides of the chicken. Generously season the chicken thighs. Reserve about 2 tablespoons of the seasoning.
  • Place the chicken breasts on a sheet of tin foil and place 2 tablespoons of butter on top of each breast and wrap up tightly. Place the thighs on a sheet of tinfoil and place 1 tablespoon of butter on top of each thigh, and wrap up tightly.
  • Place the chicken, butter side up, on a grill/smoker preheated to 400 degrees F. Shut the lid and cook for about 8 to 10 minutes, flip and cook for an additional 5 minutes.
  • Meanwhile, place a large cast iron skillet or pan on the grill with the chicken. Melt the remaining ½ stick of butter. Stir in the onion, bell peppers, jalapenos and reserved seasoning. Continue cooking, until the vegetables become tender, stirring occasionally.
  • Remove the chicken from the tin foil and place on the indirect side of the grill or smoker. I like to run the grill/smoker temperature around 350 degrees F. Cook the thighs for about 3 minutes per side, and the breasts about 8 minutes per side, or until the internal temperature is165 degrees F.
  • Remove the chicken from the grill/smoker and let cool slightly. Slice and stir into the pepper mixture. Simmer for about 5 minutes, stirring occasionally.
  • Spoon onto tortillas and top with your favorite toppings.