You can do Mexican chicken fajitas on the grill in an instant with this great spicy rub. It’s so simple to mix, rub it on the chicken and grilled with some pepper and onion that there’s barely time to get the soured cream out of the refrigerator.
Any rub left over can be stored in an airtight jar ready for your next cookout.
The original fajita was beef, an area of the animal referred to as the strap (we call it the skirt), a tendenous cut that Mexicans found could be made tender by cutting into small strips and grilling it. Hence the word fajita actually means "little straps".
Today though, the term generally refers to meat grilled with a variety of vegetables and then served in a tortilla wrap and that's exactly what I'm going to do. And forget all this chewy tendenous meat, I'm using chicken breast that I'm going to slice in long strips as my homage to "the strap".
Serves:- 4 people
Preparation Time:- 20 minutes
Marinade Time:- 30 minutes
Cooking Time:- 15 minutes
Total Time:- 1 hour 5 minutes
The ingredients to make the fajitas contain no allergens however there is gluten present in the flour tortilla wraps.
Slice up the chicken into 1 inch strips, do the same to the pepper and make wedges out of the onion.
Place the sliced chicken in a bowl, mix up all the ingredients for the rub and throw a good handful over the chicken (basically enough to give the chicken a covering on all sides.
Make sure that the rub is well worked in and then put the bowl to one side for about 30 minutes.
Thread the chicken onto skewers alternately with pepper and onion taking care to fill a maximum of half the skewer (otherwise you'll burn your hands) and that’s it – job done.
Grill over medium heat for about 15 minutes and you’re ready to go. Drop the skewer into a tortilla wrap, a dollop of soured cream, maybe some chili sauce and get wrappin’.