Traeger Chicken Tequila Fajitas

Traeger Chicken Tequila Fajitas

Makes 4 – 6 servings

Tequila Chili Chicken

2 pounds boneless-skinless chicken breasts

2 tablespoons olive oil

2 tablespoons tequila

2 teaspoons chili powder

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon ground cayenne

Zest of 1 lime

Sea salt and cracked black pepper, to taste

Pico De Gallo

1 ½ pounds ripe plum tomatoes

1 medium red onion, finely diced

1 jalapeno, finely diced

½ cup cilantro leaves, chopped

Juice of 1 lime

Sea salt, to taste

Tortillas

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon sea salt

1 tablespoon olive oil

¾ cup boiling hot water

Spiked Sour Cream

½ cup sour cream

1 teaspoon chili powder

1 tablespoon fresh squeezed lime juice

Pinch of sea salt

To Build

3 red or orange bell pepper, sliced and grilled

1 large red onion, cut into half-moons and grilled

2 avocados, peeled and cut into wedges

Sliced Jalapenos, thinly sliced radishes, fresh cilantro, and lime wedges, to serve

First, make the tortillas.

In a bowl, combine flour, baking powder, salt, and olive oil, and give everything a good mix. Add the water, then mix together with a fork until a dough ball starts to form. Turn out onto a floured surface, then knead until a soft dough ball forms (5 – 6 minutes). Wrap in plastic wrap and rest of a warm counter for 30 minutes.

Divide the dough into 10 equal portions and shape into small dough balls. Roll out into 6-inch rounds. Heat a cast-iron pan over medium-heat, then cook the tortillas for 1 – 2 minutes per side until golden and slightly charred. Set aside.

Marinade time! Combine the chicken breasts, olive oil, tequila, spices, zest, salt, and pepper in freezer bag and give everything a good mix. Chill in the fridge for at least 4 hours (overnight is best).

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F, and preheat, lid closed, for 10 – 15 minutes.

Place the chicken breasts on the grill grates and cook 20 – 25 minutes, or until the chicken reaches internal temperature of 165 degrees.

When there are 10 minutes of cook time remaining, toss the peppers and red onion in a bit of olive oil and season with sea salt, then add to the grill to cook alongside the chicken.

While the chicken is cooking, prepare the pico and spiked sour cream. Combine all the pico ingredients in a small bowl, and mix well. Set aside. Combine all of the spiked sour cream ingredients in a small bowl, and mix well. Slice and dice the additional toppings, like radishes and jalapenos, and set aside. Perfect.

Build your fajita serving board with sliced grilled chicken, warm tortillas, fresh pico, guacamole, spiked-sour cream, grilled peppers and red onions. Garnish with sliced jalapeno, radishes, and fresh cilantro, and serve with lime wedges and hot sauce. Fajita Night, done right. Delicious!