Jan 23, 2015

Chicken Fajitas with Smoked Tomato GuacamoleRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Grocery List

Fresh Produce

  • 0.25 oz fresh cilantro
  • 2 Hass avocados
  • 0.5 jalapeño chile peppers
  • 3 limes
  • 2 plum tomatoes, each 3 to 4 oz
  • 2 red bell peppers

Meat / Poultry / Seafood

  • 6 boneless, skinless chicken thighs, each 3 to 4 oz

Oil and Spices

  • 0.5 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • 1.5 tsp ground cumin
  • 2 tsp kosher salt
  • 3 tbsp olive oil
  • 1 tbsp prepared chili powder

Other

  • 8 flour tortillas (6 to 8")

Special Equipment

  • 2 handful cherry, hickory, or oak wood chips

Ingredients

Marinade

  • ¼ cup fresh lime juice
  • ¼ cup 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
  • 1½ pounds boneless, skinless chicken thighs
  • 2 plum tomatoes, halved and cored, seeds removed
  • 2 large red bell peppers
  • 2 large Hass avocados, about 1¼ pounds total, mashed
  • ½ jalapeño chile pepper, seeded and finely chopped
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoons fresh lime juice
  • ½ teaspoon ground cumin
  • 8 flour tortillas (6 to 8 inches)

Instructions

  1. In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Place the chicken 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.

  2. Soak the wood chips in water for at least 30 minutes.

  3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

  4. Lightly brush the tomatoes with oil. Drain and add the wood chips directly 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 browned in spots, about 8 minutes, and the bell peppers over direct medium 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 the peppers from the bowl, peel away and discard the charred skin and stems, scrape away the veins and seeds, cut lengthwise into thin strips, and lightly season with salt and pepper. Set aside. Finely chop the tomatoes and place in a separate bowl.

  5. 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.

  6. 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 medium heat for 2 to 3 minutes, turning once or twice.

  7. Cut the chicken into ¼-inch slices. Place the tortillas, chicken, peppers, and guacamole in separate serving dishes. Serve warm.

3 Reviews

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Apr 29, 2016

Angelica E

Chicken Fajitas with Smoked Tomato Guacamole (revised)

I used all the ingredients but I didn't prep as according to the recipe. I processed the cilantro, but added 2 cloves of garlic (which was not in the original recipe) along with the spices, including S&P and the olive oil in my Cuisart then poured that into the plastic bag to marinate for 4 hours. The other change I made was I cleaned and seeded the bell pepper prior to putting it on the grill. Next time I make this I will cook the jalapeno on the grill and add that to the guacamole and use a whole red onion to add along the red bell inside the fajita. This was a very good recipe!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Chris M

A Winner! Chicken Fajitas with Smoked Tomato Guacamole

Loved this recipe. I'm on the grill at least 4 out of 7 days. Family loves Weber recipes. One note: since you are using wood chips (I used hickory), it usually takes between 45 minutes to an hour to get the chips smoking depending on the grill heat. As the recipe reads before you put the tomatoes with oil on the grill, you need to smoke. So just add that time into your equation for when you want the fajitas prepared.
Just the guacamole recipe was delicious. I'm definitely going to make this recipe again.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Ty M

Family Favorite!

I make these Fajitas all the time! The flavor is amazing, What I do differently is I use a Mexican oregano (yes there is a difference) and put all the marinade ingredients in our ninja to really blend it all together, let them sit over night and it's a hit every time!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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