These delicious grilled chicken fajitas are a breeze to make with grilled chicken thighs with Mexican spices served with grilled vegetables on a tortilla.
Kosher salt and freshly cracked black pepperto taste
Instructions
Prepare the chicken
Add all of the fajita seasoning spices together inside a sealed container and shake, or whisk together well in a small bowl. Mix well. Coat the chicken thighs well with the prepared fajita seasoning. Cover with plastic wrap or place the chicken into a plastic bag and refrigerate overnight or use right away.
Prepare the Chipotle Sour Cream
Mix the sour cream, chipotle pepper and adobo sauce with a whisk, until well blended. Place into the refrigerator until fajitas are ready to be made.
Prepare the Grill
Place chicken on the counter to come to room temp while the grill is heating.
Preheat the grill and set up for both direct and indirect grilling, by placing coals to one side of the grill.
When the coals are ready, brush the rack with oil to prevent the chicken from sticking.
Prepare the Onions
While the grill is preheating, place sliced onions on a sheet of and drizzle with some olive oil and/or butter and make a foil packet and place on the preheated grill. OR Skewer the onions with toothpicks or metal skewers, brush with olive oil and place on the preheated grill.
Prepare the Mushrooms
In a small bowl, combine the olive oil, garlic powder, salt, and pepper with a whisk. Set aside.
Clean mushrooms and remove stems, discard or reserve for other use.
Place caps on a plate, brush with the olive oil mixture on both sides.
Start Grilling
When the grill is ready, place the chicken thighs directly over coals for about 3 to 4 minutes each side until seared, then move to the other side of the grill. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, until done (about 20 to 30 minutes total). Add squeezes of fresh lime juice between turns.
Brush poblano peppers with oil and place on the grill with the chicken. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside but the flesh inside should become soft. The pepper must be cooked but not burnt. (Just like roasting marshmallows over a campfire.)
Place mushrooms on the grill for 10 minutes (about 5 minutes on each side).
When peppers are charred, remove them from the grill and place them into a bowl. Seal the bowl with plastic wrap to sweat.
When the chicken is done and the onions and mushrooms are tender, remove from the grill and allow the chicken to rest.
Make the Fajitas
While chicken is resting, remove the skins from the peppers remove seeds and membranes, then slice into ¼-inch strips.
Slice mushrooms and remove skewers from onions. Then mix the peppers, onions, and mushrooms in a bowl.
Slice the chicken against the grain into strips. Remove the chipotle sour cream from the refrigerator and stir well.
Prepare tortillas, per package instructions or toast slightly over a gas burner.
Using the back of a spoon or a spatula, smear some of the mixture onto the warmed tortilla.
Next add-on some chicken slices, peppers, onions, and mushrooms.
Garnish with and a sprinkle of cilantro and any toppings you wish to add.
Serve immediately.
Notes
You will not need all of the fajita seasoning. You can store the leftover seasoning in an air tight jar or container for later use.
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