KAMADO HICKORY OAK SMOKED CHIPOTLE CHICKEN FAJITAS

Big Green Egg

NEXT LEVEL FAJITAS

 This recipe uses natural oak and hickory coals from Big Green Egg and hickory wood chunks to add great smokey and charred flavour to an already marinated Gran Luchito smokey ancho chipotle chicken fajitas.  What takes this fajitas to an over the top level is from charring the peppers, tomatoes, onions, spring onions, jalapeños and lime wedges on the kamado.

Ingredients 

(serves 4)

4 chicken breasts sliced

1 tbsp gran Luchito Mexican BBQ fajitas mix

1 tbsp gran Luchito chipotle chilli paste

2 green peppers cut into 4 pieces

4 tomatoes whole (for the pico de gallo)

4 fresh jalapeños whole

8 spring onions trimmed whole

2 limes cut in half

2 red onions sliced rings

Guacamole 

2 ripe avocados

1/4 red pepper finely diced

2 spring onions finely sliced

1 fresh jalapeno finely diced

1 lime juiced 

4 tbsp fresh chopped coriander

Pico de gallo

The 4 charred tomatoes from the grill, finely chop

1 small red onion finely diced

1 fresh jalapeno finely diced

2 tbsp fresh chopped coriander

1 lime juiced

Accompaniments 

16 small or 4 large corn flour tortillas

1 iceberg lettuce finely shredded

1 large tub sour cream

1 cup pickled sliced jalapeños 

Grated cheddar optional

Fire up your kamado grill, for this cook I like to control the temperature around 250C / 480 F.  When your ready to cook pop in one or two hickory wood chunks.

Marinate the chicken in the gran Luchito dry rub and chipotle chilli paste, place on skewers and place on the grill to cook, don’t turn the chicken until half way cooked, this ensures the chicken is seared and sealed and will not stick when you turn the skewers over, also this adds a gorgeous charred flavour.  Cook the remaining side for two minutes, then take off and rest for five minutes.

At the same time as the chicken place the peppers, tomatoes, red onion rings, spring onions, jalapeños and lime halves on the grill, charr slightly for the same time the chicken is grilling, adding great flavour.

Once charred slice the peppers and mix with the onions, slice the jalapeños and spring onions then reserve the tomatoes for the pico de gallo.

Guacamole

Deseed the avocados and mash roughly

Mix in the red pepper, spring onion, jalapeños, lime juice and coriander.

Pico de gallo

Mix all the ingredients together and season with salt and black pepper.

To serve mix the smokey chipotle chicken fajitas with the charred peppers, onions, spring onions and jalapeños, squeeze the juice from the limes over the fajitas and serve family style piled high with the accompaniments of corn flour tortillas, sour cream, guacamole, pico de gallo, pickled jalapeños and optional grated cheese, enjoy your wraps to your own style.