BBQ Smoky Chicken Fajitas

This recipe is part of our HexClad summer series collaboration - showcasing their hybrid cookware. Have you ever cooked fajitas on BBQ? It's a game changer! Chicken is dressed with paprika, cumin and oregano then grilled on the bbq and served with tomato salsa and crispy lettuce. It’s time to up your grill game with HexClad's Hybrid BBQ grill pan. The perfectly sized perforations ensure that delicate ingredients get that mouth-watering smoke and char flavour, plus the hybrid technology delivers even heat for the best temperature control.

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Ingredients

baby plum tomatoes 200 g (diced)
red onion 1 ½ (diced)
mixed chillies ½ (diced)
fresh coriander 4 tbsp (chopped)
lime 1 (juice)
olive oil 60 ml
bell pepper 2 (chopped)
iceberg lettuce ½ (shredded)
chicken thighs 400 g (sliced)
dried oregano 1 tsp
smoked paprika 1 tsp
ground cumin 2 tsp
plain tortilla wraps 4
sour cream 100 g
jalapeños to serve

Method

Preheat the BBQ

Set up the BBQ for direct cooking, you are looking for a medium hot grill.

Make the salsa

Finely dice the baby plum tomatoes. Peel and finely dice ⅓ of the red onion quantity. Finely chop the mixed fresh chilli. Chop the fresh coriander. Juice the lime.
In a bowl combine the baby plum tomatoes, red onion, mixed chilli, ½ of the fresh coriander. Dress with lime juice and ½ of the olive oil. Leave to stand while you cook the rest of the dish.

Prep the rest of the ingredients

Deseed and cut the bell peppers into batons. Peel and slice the remaining red onion. Shred the lettuce. Slice the chicken thighs.

Prep the chicken thighs

In a large bowl combine the chicken thighs, bell peppers, red onion, oregano, paprika, ground cumin and the remaining olive oil. Season with salt and pepper.

Cook the chicken fajitas

Place a BBQ grill pan onto the grill to preheat, add in the chicken fajita mixture, cover with a lid. Cook for 6-8 minutes, tossing every couple minutes. Make sure the chicken has reached an internal temperature of 75°C.
Remove the pan from the heat and add the remaining fresh coriander.
Warm up the tortillas on the bbq, 20-30 seconds.

Plate up the fajitas

Divide the fajita mixture between the tortillas, top with the lettuce, sour cream, tomato salsa and some jalapeños. Enjoy!

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