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BBQ chicken fajitas with pico de gallo


Serves: 4
timePrep time: 35 mins
timeTotal time:
BBQ chicken fajitas with pico de gallo
Recipe photograph by Maja Smend

BBQ chicken fajitas with pico de gallo

King of the coals DJ BBQ's chicken fajitas with a cayenne and paprika marinade are served with a delicious pico de gallo salsa

Serves: 4
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
827Kcal
Fat
25gr
Saturates
9gr
Carbs
74gr
Sugars
18gr
Fibre
10gr
Protein
65gr
Salt
4.2gr

DJ BBQ

DJ BBQ

London-based Christian Stevenson, aka DJ BBQ, hosts festivals and events that mix live-fire cooking with brilliant music.
See more of DJ BBQ’s recipes
DJ BBQ

DJ BBQ

London-based Christian Stevenson, aka DJ BBQ, hosts festivals and events that mix live-fire cooking with brilliant music.
See more of DJ BBQ’s recipes

Ingredients

  • 1 x 640g and 1 x 320g pack skinless chicken thigh fillets, trimmed
  • 1 x 335ml bottle beer (a Mexican one is great here)
  • 2 tbsp vegetable or sunflower oil
  • 2 large onions, sliced
  • 200g chestnut mushrooms, cut into chunky slices
  • 2 peppers, sliced
  • 6 spring onions
  • 150g soured cream
  • 8 medium tortilla wraps
  • hot sauce, to serve (optional)
For the spice mix
  • 2 tbsp sea salt flakes
  • 1 tsp cracked black pepper
  • 2 tsp onion granules
  • 2 tsp garlic granules
  • 2 tsp cayenne pepper
  • 2 tsp light brown sugar
  • 2 tsp ground cumin
  • 2 tsp paprika
For the pico de gallo
  • 6 medium tomatoes, diced
  • 1 tbsp chopped coriander
  • 1 small red onion, finely diced
  • juice of 1 lime

Step by step

  1. Begin this recipe several hours ahead. Combine all the ingredients for the spice mix; reserve 2 tablespoons for the vegetables and put the remainder in a large bowl with the chicken. Mix well then pour over the beer and stir again. Cover and chill for at least 3 hours.
  2. Remove the chicken from the fridge and set aside while you make the pico de gallo. Mix together all the ingredients with a pinch of salt and set aside until ready to serve.
  3. Fire up the grill – use the half-and-half technique (see above). Heat a large frying pan (cast iron works best) directly above the coals. Drizzle in the oil and add the onions, mushrooms and peppers, along with the reserved spice mix. Cook until softened and beginning to char, turning occasionally. Keep warm. At the same time, chuck on the spring onions until nice and charred. Take ’em off, let ’em rest, then chop ’em up and stir into the soured cream for later.
  4. Lift the chicken from its marinade and put over a medium heat, turning occasionally, until there’s a nice char and it’s cooked through. I like to move my chicken from direct heat to indirect heat so that I get an even cook and it’s juicy throughout. It should take 20-25 minutes to cook like this; check the internal temperature has reached around 75°C with a digital probe, to ensure they’re cooked through.
  5. Once the chicken is cooked, remove from the heat and slice. Briefly toast the tortillas in a pan or directly on the grill. To build the wraps, lay out the tortillas, slather on some soured cream and add some of the chicken and grilled veg. Top with some pico de gallo and drizzle over some hot sauce, if you like.

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