smokey chicken fajitas question

Discussion in 'Grilling Chicken' started by bgaviator, Sep 2, 2014.

  1. bgaviator

    bgaviator Smoke Blower

    I would like to try to start making Fajitas at home.  I would love to be able to use skirt steak, but it just isn't feasible usually due to it's price.  So now my attention turns to chicken.  It seems like a consensus for a good marinade for fajitas involves soy sauce, sugar, maybe some acidity.  If I found a good marinade, how do I achieve a good smokey flavor that I like in my fajitas?  I love the ones they serve at Don Pablos.  I would love to be able to replicate that taste at home.  I have heard that Mesquite is common to grill over.  I have a charcoal grill.......would I just grill the marinaded chicken breasts over lump charcoal with some mesquite chips thrown on top?  Any advice is greatly appreciated.  Thanks.
  2. welshrarebit

    welshrarebit Master of the Pit

    You don't list what you have to smoke with. I will assume since you said you say you have a charcoal grill that it is the most common: weber 22.5. I know that's a big assumption but you can modify the technique to fit your smoker...

    What I would do is marinate over night the chicken. Get your grill going using a charcoal basket on one side with whatever flavor wood you plan on using. Once you get thru the white smoke phase put your breast on the grill on the other side of the charcoal basket. Smoke them this way until they are almost done. Then slice them and finish them, either over the charcoal basket or on a screaming hot cast iron pan, with sliced peppers and onions.

    Thumbs Up
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Bgaviator , hello and I think I can help. I love Fajitas and do tem often for the Family (no , I'm a Cracker). Use the base you mentioned you heard of , add to that some "Serrano" Chiles , about a 1/2lb. , just crushed and added into the marinade and "steep" it for several hours. The heat of the Chiles does not permeate the Meat , only that nice Chile  flavor . "warning" , do not taste this straight from the pot you heat it in , it's like liquid Lava. 

     Now , I have the same prob. with the Meat , however I have found a good substitute for the expen$ive types. We use Chicken Thighs (boneless/skinless)  wash them , and put in the (cooled ) marinade and leave it ther for at least 24hrs.

    You'll love these...My actual recipe is more involved , but this is the base.

    Where are you [​IMG]  If you are in BG,Ohio , then I'd be proud to have you over for a mel sometime , this stuff last a year , I make a gallon+ each time I need it, total cost for ingredients is $40.

    I usually do them over the Gasser , for fast cooking , however , on a Charcoal with some good Wood (doesn't have to be Mesquite) cooked fast , they are good. The crust gets nice in just a little bit, if they start getting a bit blackened , don't worry , that's just a good Bark.

    These are Breast we picked up , but you can $ave with the Thighs , and won't be able to tell the difference ( if you are a White meat type) .

    Try them and if you like , let me know [​IMG]

    We are in Gibsonburg (US 20E.of Woodville).

        Have fun and . . .                    
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

  5. bgaviator

    bgaviator Smoke Blower

    wow that chicken looks great!
  6. thesmokist

    thesmokist Meat Mopper

    i like to marinade chicken in beer, garlic onions and peppers and smoke for tacos (finish on high heat). I see you mentioned skirt steak in your post. it's cheaper at a Mexican store ask for the arracherra it's really thin slices and great for fajitas! It was 4 bucks a lb cheaper there than at the normal butcher

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