Wasn't there already an easy chili lime chicken fajita recipe?
Possibly, but we can assure you that it didn't include the signature twist Jess puts on this recipe.
In this video, world-famous BBQ educator Jess Pryles unleashes her cooking prowess to create a delicious easy chili lime chicken fajita recipe with a little flare from her very own Hardcore Carnivore seasoning.
The secret to mastering this recipe is to use poblano peppers and Jess's own custom Hardcore Carnivore Meatchelada seasoning.
Heat up your grill, throw on a skillet, and prepare to dig into a spread of chili lime chicken fajitas with flavor that goes well beyond incredible.
Credits: The screenshots in this post were taken from the video above by Jess Pryles. We've outlined the video in writing for easy reference and to help make cooking these chili lime chicken fajitas easy and convenient.
Where to Get the Supplies for Easy Chili Lime Chicken Fajitas
All of the tools for this recipe (or similar options) are available from our specialty barbecue supply store. To get what you need, you can visit our website using the links below.
Easy Chili Lime Chicken Fajitas
Ingredients
- 3 Boneless skinless chicken breasts
- 2 Fresh poblano peppers
- 1 Yellow onion
- Hardcore Carnivore Meatchelada
- Queso fresco
- Flour tortillas
9 Steps for Easy Chili Lime Chicken Fajitas
Using the right ingredients and tools is essential to make a recipe turn out exactly as it should. Follow the steps below to make your own easy chili lime fajitas that are every bit as delectable as the ones in the video.
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Step 1: Remove the Stem and Seeds From the Poblano Pepper
For trimming and slicing the pepper and onions, Jess uses a chef's knife.
Step 2: Chop Pepper and Onion Into 1/2 Inch Strips
Step 3: Butterfly Chicken
Butterfly the chicken to make it thinner and easier to cut into strips. Use a trimming knife to slice open the chicken breast.
Step 4: Season Generously on Both Sides With Meatchelada
The Hardcore Carnivore Meatchelada rub will give your fajitas the burst of flavor they deserve. Using this seasoning is what makes the recipe. You can pick up this seasoning in our store or online (store location at bottom of page).
Step 5: Sear in Hot Pan on High Heat
For searing, we recommend using a charcoal grill such as the Big Green Egg set up for direct grilling. Preheat a cast iron pan on the grate, then oil the pan and cook the chicken in the pan until it reaches 165 degrees internally. Remove the chicken from the pan and rest it in a pan tightly covered with foil
It's essential to use an instant read thermometer so you know exactly when it's cooked without needing to cook it longer than necessary, resulting in dry chicken.
Step 7: Cook the Onions
Add oil to the same pan you cooked the chicken in and cook the onions for around 8 minutes, or until they start to turn golden brown.
Step 8: Cook Poblano Peppers
Throw the sliced pepper in with the sliced onion and cook for another 5 minutes, or until the pepper starts to soften.
Step 9: Slice Chicken and Serve
Slice chicken and serve. Use a hot fajita skillet if possible, then slice the chicken over the veggies and top it with crumbled Queso Fresko.
Don't have the supplies you need?
You can find most of the tools for this recipe here in our online store or visit our store in person for a full line of barbecue equipment and supplies.
Can't find what you need online? Visit our specialty barbecue store at 140 W Main Street in New Holland, Pennsylvania to explore some of the best products available for anyone wanting to make delicious food outdoors. Our store hours are listed at the bottom of this page.
