BBQ Chicken Fajitas make for a fun and easy feast to impress your mates. From zesty salsa to creamy guacamole and succulent BBQ chicken, there’s something to please every part of the palate.
Use this recipe as a starting guide, then feel free to experiment with different toppings based on your own preferences.
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- Kamado Joe (or any good smoker or grill with indirect cooking capability)
- Firebrand Premium Briquette Charcoal
- Cast iron skillet (for making the vegetables)
- Thermoworks Thermapen
- Smoking wood (optional)
Preparing your grill
Load up your smoker (I used my Kamado Joe but any smoker will do) with your favorite natural charcoal.
My go-to charcoal is Firebrand Premium Briquettes Natural Charcoal or Firebrand Premium Lump Charcoal. Sometimes I use a combination of the 2 types.
Any good natural charcoal will do the job.
Place a water pan on top of the deflector plates, filling only half way. If the water evaporates during the cook be sure to add more to prevent burning the tray.
While your smoker gets up to temperature (aiming for 350-360°F) you can start prepping your chicken.
Prepare and season your chicken
The next step is to get your chicken ready. The best way to make bbq chicken is to spatchcock (aka butterfly) it.
To get as much flavor on the chicken as possible you want to gently separate the skin from the flesh without breaking skin.
Rub the seasoning on the flesh underneath the skin. This will help the flavors of the seasoning penetrate into the chicken as well as creating a tasty outer crispy skin.
Lightly oil the outer skin to help the rub stick, then season with your rub. Don’t forget to apply the rub inside the cavity and behind the wings and legs.
Managing the cook
By now your smoker should be sitting right around 350 – 360°F. You’ll notice this is much hotter than we normally recommend for cooking low and slow.
It’s important to barbecue chicken at hot temperatures to get nice crispy skin. Cooking in the usual smoking range of 225 – 250°F is a sure-fire way to ensure rubbery skin.
If you like a smokey flavor, now is is a good time to add a small chunk of your favorite smoking wood. I find cooking with a good charcoal gives plenty of smokey flavor but this is up to you and how smokey you like it.
Place the chicken breast side up on the grill grates, above the water pan and close the lid. The water pan will help keep things moist, and will catch any drippings and make cleanup a lot easier when you’re done.
While the chicken is cooking place your vegetables in a cast iron skillet over direct heat. In the Big Joe you do this by removing one heat deflector.
You could also use your stove top and cook the vegetables separately.
While the chicken and vegetables are cooking this is the perfect time to get your salsa and guacamole ready.
Once the internal temperature of your chicken in the thickest part of the breast reaches 160-165°F it’s time to remove it and give it a quick rest.
While the chicken is resting heat some tortillas quickly over the charcoal. Be careful as this won’t take long before they start to blacken.
Slice the chicken and serve on a big platter with the tortillas, salsa, guacamole, sour cream and lime wedges.
Now it’s time to let your guests go wild putting together their chicken fajitas.
Zesty BBQ Chicken Fajitas
- 1 whole chicken (spatchcock/butterflied)
- Lanes House Divided 3.0 BBQ Rub or favorite poultry BBQ rub
- 10-12 Corn tortillas
- 1 Green pepper (sliced)
- 1 Red pepper (sliced)
- 1 Yellow pepper (sliced)
- 1 Brown onion (diced)
- 1 Red onion (finely diced
- 2 Tomatoes (finely diced)
- 1 Avocado
- 2 Limes (1 sliced into wedges)
- Sour cream
- Gran Luchito Tomatillo Salsa
- 1 cup Cilantro (roughly chopped)
- 2 Tbsp Olive oil
- Preheat your BBQ (smoker) to 350f, set up for indirect grilling.
- Place a water pan/tray on the heat deflectors to maintain moisture within the pit but mainly to catch drippings. Place grates on the top tier of the Kamado Divide & Conquer
- Prepare the butterflied chicken by gently separating the skin from the flesh and season underneath the skin with Lanes House Divided 3.0 BBQ Rub. Lightly oil the outer skin then season. Don’t forget to season behind the wings and legs.
- If you prefer a more smokey flavor profile in your chicken, now is the time to add a small chunk of your favorite smoking wood or wood chips on top of the lit charcoal
- Lay the chicken (cavity side down) in the middle of the grates then close the lid with upper and lower vents open to maintain temperature at 350-360°F. Cook for 90 minutes.
- Prepare the salsa by combining the finely diced tomato and red onion in a bowl with a handful of chopped coriander. Add the juice of ½ a lime then mix well. Season with salt and pepper to taste and set aside.
- Prepare the guacamole by mashing an avocado in a bowl with the juice of ½ a lime. If you like spicy then simply add diced chili or chili flakes. Season with salt and pepper to taste then set aside.
- Preheat a cast iron skillet or plate on the BBQ or stove at high heat with ½ Tbsp of olive oil.
- Combine the capsicums and brown onion in a bowl with ½ Tbsp of olive oil and some more of your favorite BBQ rub. Mix well then add to heated skillet.
- Cook vegetables for 3-4 minutes on high heat (or to your liking) then remove from heat and place in a serving bowl.
- Place tomatillo salsa, sour cream, lime wedges in individual serving bowls
- Remove chicken from BBQ once internal temperature reaches 165-170°F in the thickest parts (thigh/breast) and slice.
- Heat corn tortillas in skillet
- Load tortillas any way you like and serve up!
Rescued Dads neglected Weber Kettle from the depths of his backyard to enjoy casual weekend steaks and roasts over charcoal. Brought back great memories of Sunday roasts growing up. Quickly turned a hobby into a passion by upgrading to a Kamado Big Joe.
Since then it’s been playing, testing, trying, screwing up and trying again. And maybe adding a little creativity along the way for a tasty finished product. Whether it’s a low & slow brisket with bark for days, or a hot & fast lamb rack or prawns I’m in my happy place. It’s hard to beat food that’s grilled, slow cooked or smoked over charcoal.