London-based Christian Stevenson, aka DJ BBQ, hosts festivals and events that mix live-fire cooking with brilliant music.
See more of DJ BBQ’s recipes
DJ BBQ
London-based Christian Stevenson, aka DJ BBQ, hosts festivals and events that mix live-fire cooking with brilliant music.
See more of DJ BBQ’s recipes
Subscribe to Sainsbury’s magazine
Rate this recipe
Print
Ingredients
1 x 640g and 1 x 320g pack skinless chicken thigh fillets, trimmed
1 x 335ml bottle beer (a Mexican one is great here)
2 tbsp vegetable or sunflower oil
2 large onions, sliced
200g chestnut mushrooms, cut into chunky slices
2 peppers, sliced
6 spring onions
150g soured cream
8 medium tortilla wraps
hot sauce, to serve (optional)
For the spice mix
2 tbsp sea salt flakes
1 tsp cracked black pepper
2 tsp onion granules
2 tsp garlic granules
2 tsp cayenne pepper
2 tsp light brown sugar
2 tsp ground cumin
2 tsp paprika
For the pico de gallo
6 medium tomatoes, diced
1 tbsp chopped coriander
1 small red onion, finely diced
juice of 1 lime
Share:
Step by step
Begin this recipe several hours ahead. Combine all the ingredients for the spice mix; reserve 2 tablespoons for the vegetables and put the remainder in a large bowl with the chicken. Mix well then pour over the beer and stir again. Cover and chill for at least 3 hours.
Remove the chicken from the fridge and set aside while you make the pico de gallo. Mix together all the ingredients with a pinch of salt and set aside until ready to serve.
Fire up the grill – use the half-and-half technique (see above). Heat a large frying pan (cast iron works best) directly above the coals. Drizzle in the oil and add the onions, mushrooms and peppers, along with the reserved spice mix. Cook until softened and beginning to char, turning occasionally. Keep warm. At the same time, chuck on the spring onions until nice and charred. Take ’em off, let ’em rest, then chop ’em up and stir into the soured cream for later.
Lift the chicken from its marinade and put over a medium heat, turning occasionally, until there’s a nice char and it’s cooked through. I like to move my chicken from direct heat to indirect heat so that I get an even cook and it’s juicy throughout. It should take 20-25 minutes to cook like this; check the internal temperature has reached around 75°C with a digital probe, to ensure they’re cooked through.
Once the chicken is cooked, remove from the heat and slice. Briefly toast the tortillas in a pan or directly on the grill. To build the wraps, lay out the tortillas, slather on some soured cream and add some of the chicken and grilled veg. Top with some pico de gallo and drizzle over some hot sauce, if you like.
More BBQ recipes
Chilli halloumi skewers Carrot dogs with dill pickles and remoulade Nutella and nut-stuffed brioche ice-cream buns
When it comes to skillet fajitas, you want to cook everything hot and fast. You can avoid overcooking and drying out the chicken by slicing the peppers, onions, and chicken into 1/4-inch strips.
Marinate your meat (or chicken) Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. ...
There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.
Thirdly, the toppings for fajitas and tacos can differ. While both dishes can be served with guacamole, salsa, and sour cream, fajitas usually have more substantial toppings, such as cheese and grilled vegetables, while tacos tend to have more traditional toppings like lettuce, tomatoes, and cheese.
I cook fajitas for my work (about 30 people) and I try to do 1/2 pound per person. I also do half pound per person. I do one pound of beans per eight people. Beans are cheap, so you can always throw in an extra pound to be safe.
The quick answer is all will work. If the weather is beautiful and you would like to cook your steak on the grill, that's awesome. If the weather is hot or rainy, or you want to get dinner on the table in a hurry, your grill pan, cast-iron skillet, or regular skillet all will work just fine.
Sorry, but fajita sizzle isn't real. TikTokers have discovered restaurants just add water or a sauce to make it appear like the dish is cooking. A viral TikTok showed a restaurant worker pouring water onto a dish to make it steam and sizzle.
This fresh take on our classic Chicken Fajitas Wraps comes complete with all four food groups and can be made with either cheddar or monterey jack cheese.
Probably the most traditional cut for classic fajitas, skirt steak is an affordable option with great beefy flavor. Cut from just under the ribs, skirt steak is a fairly well-used muscle that can be tough if not treated properly.
Steak: Flank steak is what's typically used for steak fajitas. But you can also use sirloin steak or skirt steak (similar to my carne asada recipe). Steak Fajita Marinade: A simple yet flavorful combo of lime juice, olive oil, garlic, ground cumin, chili powder, cayenne pepper, salt, and pepper — that's it!
What Is the Best Cut of Beef to Use for Steak Fajitas? You can use either skirt steak or flank steak for fajitas. Although the two cuts come from different parts of the cow, both skirt and flank steak soak up marinades well, cook quickly, and, when sliced thinly against the grain, taste tender and flavorful.
But I love the flavour of skirt steak for fajitas. And it's an ideal cut because it's (usually) pretty good value and benefits from the tenderising from the marinade.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Prep time: 35 mins
