Grilled Chicken Fajita Skewers
By Traeger Kitchen
Bold flavors from the marinade, paired with fresh peppers and onions and a hint of hickory smoke from your Traeger, make for the perfect fajita bite—and the skewers make them portable.
Prep Time
5 Hr
Cook Time
10 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | cilantro, roughly chopped |
| 1/3 Cup | fresh squeezed lime juice |
| 1/3 Cup | extra-virgin olive oil |
| 4 Clove | garlic, peeled |
| 1 Tablespoon | dark brown sugar |
| 1 Teaspoon | kosher salt |
| 1 1/2 Teaspoon | ground cumin |
| 3/4 Teaspoon | ancho chile powder |
| 2 Pound | chicken breasts, cut into 1 inch cubes |
| 1 Large | red onion, cut into 1-1/2 inch cubes, in 3 layer segments |
| Large | green bell pepper, stemmed, seeded and cut into 1/2 inch pieces |
| 1 Large | red bell pepper, stemmed, seeded and cut into 1-1/2 inch pieces |
Steps
1
Place cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and ancho chile powder in a blender, blend until smooth.
2
Place chicken cubes in a large, zippered plastic bag. Pour the mixture over chicken cubes, seal bag, and marinate in the refrigerator from 1-5 hours.
3
Remove the chicken from the marinade, discarding leftover liquid. Thread the chicken onto skewers, alternating with pepper and onion squares
4
When ready to cook, set temperature to High and preheat for 15 minutes. Place skewers toward the front of the grill grate until you see grill marks, them move to the center until the internal meat temperature reaches 160°F (about 10-12 mins).
450 ˚F / 232 ˚C
160 ˚F / 71 ˚C
00:27
5
Remove skewers from the grill. Let rest for 5 minutes. Serve and enjoy! *Cook times will vary depending on set and ambient temperatures.
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