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Grilled Chicken Fajitas

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20

Mesquite

We’re making chicken fajitas easier and with better flavor thanks to the Traeger Cast Iron Fajita Plate. Begin by placing the cast iron plate directly on the grill and preheat for 30 minutes. From there, add strips of onion and peppers, and cook the chicken next to the plate directly on the grill. That’s all you need to do to serve up sizzling wood-fired flavor.

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  • 2 boneless, skinless chicken breast

  • 1/2 Tablespoon cumin

  • chili powder

  • 1 lime, juiced

  • salt and pepper

  • 1 Tablespoon Olive oil

  • 1 Yellow Onion (small), sliced

  • 1 green bell peppers, sliced

  • 1 red bell pepper, sliced

  • flour tortillas

  • 1

    Place chicken breasts in a Ziploc bag and add cumin, chili powder, lime juice, and salt and pepper. Transfer to the refrigerator and marinate for 1 hour.

    • 2 boneless, skinless chicken breast

    • 1/2 Tablespoon cumin

    • Tablespoon chili powder

    • 1 lime, juiced

    • To Taste salt and pepper

  • 2

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    : 450 ˚F

  • 3

    Place fajita skillet directly on the grill grate and preheat for 30 minutes. Place olive oil in the pan and add the onions and peppers, season with salt and pepper and close the lid.

    : 450 ˚F

    • 1 Tablespoon Olive oil

    • 1 Yellow Onion (small), sliced

    • 1 green bell peppers, sliced

    • 1 red bell pepper, sliced

  • 4

    Cook 10 minutes or until lightly browned and cooked through.

    : 450 ˚F

  • 5

    Lay the chicken breast directly on the grill grate next to the skillet and cook 10-15 minutes flipping halfway through until the internal temperature reaches 165℉ .

    : 450 ˚F

    : 165 ˚F

  • 6

    Remove chicken breast from grill and let rest before slicing.

  • 7

    Serve sliced chicken with peppers and onions on the fajita plate with tortillas and choice of toppings. Enjoy!

    • flour tortillas

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