CHICKEN FAJITAS


SERVES
4
PREP TIME
15 minutes
SEAR TIME
Sear at 230˚C for 10 minutes
GRILL TIME
Grill at 177˚C for 25 minutes
PELLETS
Lumberjack “Mexican Heat”

INGREDIENTS
  • 1 whole chicken breast, cut in half
  • 1 bottle of chipotle marinade
  • 1 large red capsicum, sliced
  • 1 large yellow capsicum, sliced
  • 1 large orange capsicum, sliced
  • 1 large onion, sliced
  • 1 large tub of sour cream(serving sauce)
  • 1 Salsa jar of your choice
  • Bunch of coriander
  • Guacamole(serving sauce)
  • 1 jar of cherry pepper relish(serving sauce)
  • 1 punch of banana peppers
  • Jalapenos
  • Packet of burrito sized tortillas

MEAT PREPERATION
  1. Trim fat from chicken breast and cut chicken in half.
  2. Using a large glass tray pour chipotle marinade over chicken breast and marinade for 2 hours.

COOKING DIRECTIONS
  1. Pre heat griller for around 5-10 mins.
  2. Sear chicken for 10 minutes at 230˚C with a quarter turn at 5 minutes for nice sear marks.
  3. Grill chicken for about 25 minutes at 177˚C looking for an internal temp around 72˚C.
  4. Sauté onions and peppers in your cast iron skillet.
  5. When the chicken reaches an internal temp around 77˚C pull it off the grill, cover the chicken and let it rest for 10 minutes before serving.
  6. Slice the chicken in long pieces of chicken and serve with burrito tortillas, guacamole, sour cream, cherry pepper relish.

COOKING TIPS Keep in mind that the chicken will continue cooking for another 5 to10 degrees after you pull it off the grill.