Chicken Fajitas Anyone?

DerHusker · Friday at 6:37 PM

Thought I’d share what I made Yesterday. I took 3 large breasts and sliced them horizontally to create 6 thinner portions. I seasoned them with Kinder’s Fajita seasoning and let them rest overnight in the fridge. I heated up my Blackstone griddle and started cooking the chicken.

After it was mostly cooked, I pushed it all over to one side with low heat. I added the veggies to the other side with high heat. (Note: the green Bell peppers are from my garden)

Once the veggies started to wilt, I turned the heat down and combined with the chicken. Let it cook together for a few minutes and pushed it all over to one side so I could heat up some freshly made corn tortillas.

Took everything inside and had some of the best fajita tacos I’ve ever had!

Big bo fan · Friday at 10:32 PM

DerHusker said:
Thought I’d share what I made Yesterday. I took 3 large breasts and sliced them horizontally to create 6 thinner portions. I seasoned them with Kinder’s Fajita seasoning and let them rest overnight in the fridge. I heated up my Blackstone griddle and started cooking the chicken.

View attachment 1285862

After it was mostly cooked, I pushed it all over to one side with low heat. I added the veggies to the other side with high heat. (Note: the green Bell peppers are from my garden)

View attachment 1285865

Once the veggies started to wilt, I turned the heat down and combined with the chicken. Let it cook together for a few minutes and pushed it all over to one side so I could heat up some freshly made corn tortillas.

View attachment 1285866

Took everything inside and had some of the best fajita tacos I’ve ever had!

Looks dam good. I to visit some friends that winter in San Carlos Sonora Mexico along the Gulf of California on tje baja ( sea of Cortez) what the Mexican call its . They get fresh shrimp and make shrimp fajitas.its to die for

Poster FKA schuele · Saturday at 8:28 AM

Thanks. I was in need of a DerHusker food porn fix.

SuperBigFan69 · Saturday at 8:40 AM

Looks great! I use chicken thighs pretty much all the time though. They never dry out.

Man Woman & Child · Saturday at 8:50 AM

Apparently we don't have any Mexicans who post on this board, or they'd be in here screaming about there being no such thing as chicken fajitas....or shrimp or anything other than fajita beef.

Man Woman & Child · Saturday at 8:52 AM

SuperBigFan69 said:
Looks great! I use chicken thighs pretty much all the time though. They never dry out.

dark >>>>>>> white

For everything, not just fajitas. That doesn't stop a ton of places from serving white with everything though. I guess because white meat is cheaper?

RBigredMax1 · Saturday at 9:46 AM

Man Woman & Child said:
dark >>>>>>> white

For everything, not just fajitas. That doesn't stop a ton of places from serving white with everything though. I guess because white meat is cheaper?

I don’t think white meat is cheaper, is it? I always thought chicken breasts were more expensive. Same with turkey. But I could be in bizaro world because I like breast meat the best.

Anon1752238241 · Saturday at 9:53 AM

DerHusker said:
Thought I’d share what I made Yesterday. I took 3 large breasts and sliced them horizontally to create 6 thinner portions. I seasoned them with Kinder’s Fajita seasoning and let them rest overnight in the fridge. I heated up my Blackstone griddle and started cooking the chicken.

View attachment 1285862

After it was mostly cooked, I pushed it all over to one side with low heat. I added the veggies to the other side with high heat. (Note: the green Bell peppers are from my garden)

View attachment 1285865

Once the veggies started to wilt, I turned the heat down and combined with the chicken. Let it cook together for a few minutes and pushed it all over to one side so I could heat up some freshly made corn tortillas.

View attachment 1285866

Took everything inside and had some of the best fajita tacos I’ve ever had!

Fajitas should always be grilled on a open flame fire with Mesquite wood.

Man Woman & Child · Saturday at 9:59 AM

RBigredMax1 said:
I don’t think white meat is cheaper, is it? I always thought chicken breasts were more expensive. Same with turkey. But I could be in bizaro world because I like breast meat the best.

Oh, I don't know. I just assumed it must be cheaper or nobody would ever eat it. Ever. For anything. Ever.

suffocation_ · Saturday at 10:11 AM

Man Woman & Child said:
Oh, I don't know. I just assumed it must be cheaper or nobody would ever eat it. Ever. For anything. Ever.

It's one of those things like sweet potato fries where they're more expensive but objectively worse

RBigredMax1 · Saturday at 10:29 AM

Breasts $5.77/lb - thighs $2.44/lb

Man Woman & Child · Saturday at 10:33 AM

RBigredMax1 said:
Breasts $5.77/lb - thighs $2.44/lb

Huh, who knew? Usually the FAR superior products is more expensive.

HuskerHusaria · Saturday at 10:44 AM

DerHusker said:
Thought I’d share what I made Yesterday. I took 3 large breasts and sliced them horizontally to create 6 thinner portions. I seasoned them with Kinder’s Fajita seasoning and let them rest overnight in the fridge. I heated up my Blackstone griddle and started cooking the chicken.

View attachment 1285862

After it was mostly cooked, I pushed it all over to one side with low heat. I added the veggies to the other side with high heat. (Note: the green Bell peppers are from my garden)

View attachment 1285865

Once the veggies started to wilt, I turned the heat down and combined with the chicken. Let it cook together for a few minutes and pushed it all over to one side so I could heat up some freshly made corn tortillas.

View attachment 1285866

Took everything inside and had some of the best fajita tacos I’ve ever had!

Looks great buddy!!

SuperBigFan69 · Saturday at 12:01 PM

Yeah, chicken thighs are crazy cheap.

HuskerHusaria · Saturday at 12:28 PM

SuperBigFan69 said:
Yeah, chicken thighs are crazy cheap.

Yeah, I'd eat anytime you're allowing me

bigboxes · Saturday at 12:30 PM

Always good when you're posting @DerHusker. Looks great! I made sirloin fajitas a few weeks ago.

TheRealPeliniTheCrutch · Saturday at 1:24 PM

I’m almost never a fan of what you are making(opposition to anything green), yet I’m still always impressed.

Good work.

DerHusker · Saturday at 3:13 PM

Man Woman & Child said:
Apparently we don't have any Mexicans who post on this board, or they'd be in here screaming about there being no such thing as chicken fajitas....or shrimp or anything other than fajita beef.

I'm sure there may be some Mexicans that might say this, but having grown up in East L.A. (and presently in San Diego County), I can assure you that you can order Chicken Fajitas (Fajitas de Pollo) in almost any Mexican restaurant in So. / Lo Cal.

We may be talking about a purest type thing such as the "Real chili doesn't have beans" argument. Whatever the origins, fajitas have evolved to include most of the common proteins found at the local mercado.

TheRealPeliniTheCrutch · Saturday at 3:25 PM

Man Woman & Child said:
Apparently we don't have any Mexicans who post on this board, or they'd be in here screaming about there being no such thing as chicken fajitas....or shrimp or anything other than fajita beef.

Umm, the PC term is Beaners.

suffocation_ · Saturday at 4:56 PM

RBigredMax1 said:
Breasts $5.77/lb - thighs $2.44/lb

That thigh price disparity sounds like bone-in, not boneless

Baxter48 · Saturday at 6:52 PM

How do you not weigh 400 pounds? Everyone of your dishes looks amazing

RBigredMax1 · Saturday at 8:15 PM

suffocation_ said:
That thigh price disparity sounds like bone-in, not boneless

That would also be correct - didn’t see thigh meat de-boned. Will check next time I’m at the store.

RBigredMax1 · Saturday at 8:16 PM

Baxter48 said:
How do you not weigh 400 pounds? Everyone of your dishes looks amazing

OP- “who says I don’t?”

litespeedhuskerfan · Sunday at 9:08 AM

Secret to juicy white meat is to boil first in better than bouillon water mixture till half dun, toss em on pre heated 350-400 grill for some char. Moist center awaits.

Never eat dark, prefer the leaner white, but agree the dark is generally juicier with a higher degree of forgiveness when it comes to cooking.

Chicken Fajitas Anyone?

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