Jeff Mauro makes his BBQ Chicken Fajitas, as seen on Food Network's The Kitchen, Season 31
Recipe courtesy of Jeff Mauro

BBQ Chicken Fajitas

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  • Level: Easy
  • Total: 1 hr 50 min (includes chilling time)
  • Active: 50 min
  • Yield: 4 servings
Nothing says summer like BBQ chicken, but if you’re looking for a new way to make it, look no further! This recipe is a Tex-Mex mashup of BBQ chicken and fajitas that is sure to be your new cookout favorite. Fajitas were originally made with skirt steak, but these days, we see it done with chicken, vegetables, seafood and so much more. The BBQ rub makes for tender, juicy and flavorful chicken. I love the addition of a poblano pepper to the charred pepper mix; it adds a bright and savory flavor pop. The sizzle sauce marries a traditional barbecue sauce with a double dose of bright acid from apple cider vinegar and lime. It's all topped with a generous drizzle of a smoky and spicy crema that ties the whole mashup together.



Sizzle Sauce:

To Serve:


  1. Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
  2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
  3. While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
  4. Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
  5. Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
  6. Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
  7. To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
  8. Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.