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.