Chicken Fajitas

I spent the weekend practicing my BBQ techniques for the upcoming Pork in the Park competition.  After spending all weekend working on ribs and pork butt, I wanted to change it up a bit and cook some chicken.  So I decided to make some fajitas.  I have made chicken tacos with a wet marinade, but I have never made a dry chicken rub.  So I opened up the spice cabinet started combining spices until I had a tasty rub.  This rub makes enough for about 10 pounds of chicken so you can store the remaining rub in an old spice shaker or in a covered bowl.  I used the rub for both the chicken and the veggies and it made some delicious fajitas.

I plated this up family style and let everyone grab what they wanted.

Chicken Fajitas

• 1 lb boneless skinless chicken breasts
• 3 tbs fajita rub – Recipe below
• 2 bell peppers
• 1 yellow onion
• 8 tortillas
• Optionally add sour cream, cheese, guacamole, salsa, etc…

Chicken Fajita Dry Rub

• 3 tbs paprika
• 2 tbs chili powder
• 1 tbs sugar
• 1 tbs garlic powder
• 3 tsp salt
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp cumin
• 1 tsp oregano
• 1/4 tsp chipoltle pepper ground

Mix up the spice rub by adding all of the ingredients to a small bowl and then using a whisk to combine the ingredients.  I save my old spice containers and then place my various spice mixtures into them.  Then I use the all important sharpie to relabel the containers.  Then I can easily shake the spices onto the meat without getting my hands dirty.  Plus, I am reusing and helping the environment.  I wish this was the first reason, but mainly it is so that I can evenly distribute the spice over the meat.

Next trim any fat from the chicken and then dust the chicken with about 2 tbs of the seasoning.  The amount may vary, but the spice mixture above creates more than enough to cover the variations in chicken size.

Once the chickens are dusted have them rest, covered, in the refrigerator for at least 30 minutes.

Seed and slice the peppers into long strips. Peel the onion and cut it lengthwise to create long strips.  In a large saucepan, heat 1-2 tbs of vegetable oil along with 1 tbs of the dry fajita spice rub.  Then add the peppers.  Cook over medium heat, covered and stir every once in a while.  For about 15 minutes.

Preheat the grill to medium high heat.  Roughly 350 degrees when the lid is closed.  Place the chicken directly over heat and cook for about 6-8 minutes per side.  This will depend on the thickness of the chicken.

When the chicken is cooked all the way through and the juices are running clear, remove the chicken from the heat and let it rest for 5 minutes before slicing.

Remove the lid from the peppers and onions and turn the heat up to medium/high.  Saute the peppers to evaporate some of the juices and to add a little color to the peppers.

Pour the peppers and onion onto a platter.  Then slice the chicken into 1/4 inch slices and then place them on top of the peppers and onions.

Heat the tortillas either in the microwave or wrapped in foil in the oven and serve them along side the fajitas.

Great additions to the fajitas are sour cream, cheese, guacamole, salsa and a little more of the rub.