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Chicken Fajitas with Smoked Tomato Guacamole

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Marinating Time

    4 to 18 h

  • Grilling Time

    22 to 28 min.

  • Prep Time

    40 min.


the Ingredients

20151023095403 Row Poultry 62


  • 60 milliliters fresh lime juice
  • 6 grams finely chopped fresh cilantro leaves and tender stems
  • 1 tablespoon prepared chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 680 grams boneless, skinless chicken thighs
  • 2 plum tomatoes, halved and cored, seeds removed
  • 2 large red bell peppers
  • 2 large ripe Hass avocados, coarsely mashed with a fork
  • ½ jalapeño chile pepper, seeded and finely chopped
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • ½ teaspoon ground cumin
  • 8 flour tortillas (15 to 20 centimeters)

Special Equipment

  • 2 handfuls hickory wood chips


  • In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Place the chicken thighs in the bag, press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 4 hours or overnight, turning occasionally.
  • Soak the wood chips in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • Brush the cooking grates clean. Lightly brush the tomatoes with oil. Drain and add the wood chips to the lit charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, cook the tomatoes over indirect medium heat, with the lid closed, until the tomatoes are browned in spots, about 8 minutes. Cook the bell peppers over direct heat until blackened and blistered all over, 12 to 15 minutes, turning occasionally. Remove from the grill as they are done. Maintain the grill’s temperature. Put the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove them from the bowl, peel away and discard the charred skin and stems, scrape away the veins and seeds, and cut lengthwise into thin strips. Lightly season the strips with salt and pepper and set aside. Finely chop the tomatoes and place in a separate bowl.
  • To the bowl with the tomatoes, add the avocados, jalapeño, cilantro, lime juice, cumin, and ½ teaspoon salt and stir with a fork until evenly combined. Cover the surface with plastic wrap and chill until ready to use.
  • Change the grilling method to direct cooking over medium heat (180° to 230°C).
  • Remove the chicken from the bag and discard the marinade. Grill the chicken over direct medium heat, with the lid closed, until firm to the touch and no longer pink in the middle, 8 to 10 minutes, turning once. Divide the tortillas into two foil packets and warm over direct heat for 2 to 3 minutes, turning once or twice.
  • Cut the chicken into 6-millimeter slices. Place the tortillas, chicken, bell peppers, and guacamole in separate serving dishes. Serve warm.

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