Flat Top Spicy Chicken Fajitas
By Mandy Tanner
Boneless, skinless chicken thighs are a great choice for cooking on the griddle. As convenient and quick cooking as chicken breast, they have a deeper flavor and are more forgiving so they’re almost guaranteed to stay juicy after cooking. We like the heat the jalapeño ribs provide. If that’s not your thing, cut the seeds ribs out of the slices. Depending on how filled you like your fajitas, you may have extra vegetables; if so, save them to use in omelets or on pizza.
Prep Time
10 Min
Cook Time
20 Min
Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
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| 4 | boneless, skinless chicken thighs |
| 1 Tablespoon | canola oil or other neutral high-heat oil, plus more for cooking |
| 2 Tablespoon | Traeger Spicy Fajita Rub |
| 1 Small | red onion, halved and thinly sliced with the grain |
| 1 | large or 2 small bell peppers, sliced into ¼-inch strips |
| 2 Medium | jalapeños, thinly sliced |
| 8 | 5- to 6-inch flour or corn tortillas |
| Fresh cilantro, whole leaves or chopped | |
| Lime wedges, for serving | |
| Sour cream, for serving (optional) | |
| Salsa, for serving (optional) |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 | boneless, skinless chicken thighs |
| 1 Tablespoon | canola oil or other neutral high-heat oil, plus more for cooking |
| 2 Tablespoon | Traeger Spicy Fajita Rub |
| 1 Small | red onion, halved and thinly sliced with the grain |
| 1 | large or 2 small bell peppers, sliced into ¼-inch strips |
| 2 Medium | jalapeños, thinly sliced |
| 8 | 5- to 6-inch flour or corn tortillas |
| Fresh cilantro, whole leaves or chopped | |
| Lime wedges, for serving | |
| Sour cream, for serving (optional) | |
| Salsa, for serving (optional) |
Steps
1
In a medium bowl, toss the chicken thighs with the 1 tablespoon oil and 1 tablespoon of the Traeger Spicy Fajita Rub.
2
Preheat 2 adjacent zones on the flat top to medium-high heat for 5 minutes.
3
Drizzle or squirt about 1 tablespoon oil over the hot cooktop then use a spatula to spread it in a thin layer. Add the chicken thighs to one zone and the onions, peppers, and jalapeños to the second zone. Let the chicken cook undisturbed until nicely browned on one side, about 8 minutes. Meanwhile, sprinkle the vegetables with the remaining 1 tablespoon of seasoning and cook, tossing and stirring, until tender and slightly browned, 8 to 10 minutes.
4
Flip the chicken and continue cooking the thighs until done (175°F), about another 8 minutes. Transfer the thighs to a cutting board and the vegetables to a serving platter.
5
Add the tortillas to the hot cook top and toast, flipping once, until warmed through, 10 to 20 seconds per side.
6
Slice the chicken thighs into strips and transfer to a serving platter with the vegetables. Serve the chicken and peppers with the warm tortillas, lime wedges, sour cream, cilantro and salsa as desired. Enjoy!
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