Grilled Chicken Fajitas

Directions

• Marinate the Chicken, Onion, and Bell Pepper Ahead of Time
• Use a whisk or hand blender to mix the Fajita Marinade ingredients together in a pint measuring cup or medium-size bowl until emulsified.
• Trim any extra fat off the meat.
• Cut bell pepper into 5 to 7 sections.
• Cut two, 3/4 inch thick slices from the middle of the onion.
• Place the chicken, onion slices, and bell pepper pieces in a one-gallon re-sealable bag.
• Pour in the Fajita Marinade and close the bag securely while pressing it to remove air.
• Turn the bag end over end to coat the food with the marinade.
• Refrigerate on a sheet pan for 4 to 8 hours, turning over every couple of hours.
• Prep Your Outdoor Electric Grill
• For Grilled Chicken Fajitas, put 3 Tablespoons wood pellets in the smoker tube. Evenly distribute the pellets so that they are mostly in a single layer in the tube.
• Uncover grill. Plug into the outlet and press Reset, Test, and Reset again on the cord’s safety device.
• Place the smoker tube toward the back of the grill, close the lid, and preheat for 25 minutes on High.
• Prep the Chicken Fajitas
• Remove the food from the refrigerator 20-30 minutes before grilling.
• Slide the bell pepper pieces onto a stainless steel raft skewer so that they are spaced apart, not pressed together.
• Place vegetables and chicken on a sheet pan until ready to grill.
• Grill the Chicken Fajitas
• After your outdoor electric grill has preheated, place the chicken and vegetables on the grill. Keep the lid closed unless you are turning the food.
• Grill on Medium Heat (325F, for the Weber Q1400 the line between sections 3 and 4 – see Outdoor Electric Grill Cooking) for 20 minutes.
• Turn the chicken and onion slices over with long grill tongs and the skewer over wearing a grill glove and grill for 10 minutes.
• Turn the grill to High Heat and grill for 10 minutes.
• Turn the chicken, onion, and skewers over and grill for 5 minutes making sure the thickest part of the thighs reaches an internal temperature of 165F.
• Move food to a platter and let rest for 5 minutes before slicing.
• Warm tortillas on the grill for a few minutes, turning once.
• Slice the chicken and vegetables.
• Serve your grilled chicken fajitas with your favorite toppings!
• Clean Your Outdoor Electric Grill
• After removing the Grilled Chicken Fajitas, close your outdoor electric grill lid and leave it on High for 20 minutes.
• Turn the grill off. Leave the lid closed for at least 10 minutes or until you are ready to clean the grill.
• While the grill is still warm, brush the grill grate with a stainless steel grill brush.
• Leave the lid open to let the grill cool down and wood pellets burn out.
• Lift the grates and use a plastic putty knife to lightly scrape debris from the bottom of them and the lower bowl through the hole into the drip pan.
• Wipe the grates and the inside of the lid with a dry paper towel to remove any remaining loose debris.
• Remove the aluminum foil drip pan liner.
• Careful to make sure the smoker tube is cool, empty ash from the smoker tube into the drip pan liner. Place a small amount of water on the ash in the pan to ensure the ash is wet and cold.
• Wipe the drip pan out with a paper towel into a trash can and wash it with hot water and soap. Dry and return to grill.
• Unplug the grill and replace the cover.