Sizzling Chicken Fajitas with Texas Beef BBQ Rub
When my wife Vida was pregnant with our first son Kenny, her only craving was chicken fajitas. We went out for them so often that we joked Kenny might come into this world with feathers. Those countless fajita nights became some of our favorite memories, and to this day, this dish still feels like family comfort food. Over time, I’ve taken that love for fajitas and brought it to the grill, letting the coals add a smoky depth you can’t get indoors. Whether cooked in a cast iron skillet over live fire or on the stovetop, these tequila-lime chicken fajitas bring bold flavors and a sizzle that always reminds us of where it all started
Sizzling Chicken Fajitas with Texas Beef BBQ Rub
Glenn Connaughton
4
15 minutes
30 minutes
285
American
Main Dish
Chicken fajitas have long been a staple in our home, carrying memories of those early days when Vida and I would go out for fajitas almost every night, waiting for Kenny to arrive. This recipe builds on that family favorite with a smoky twist—juicy chicken thighs seasoned with Revolution Barbecue Texas Beef BBQ Rub, chili powder, and cumin. Cooking in a cast iron skillet over live coals gives the chicken and vegetables a charred, fire-kissed flavor that takes them to another level. A splash of tequila and fresh lime brighten everything, creating a dish that’s as lively and flavorful as the moments that inspired it.
Ingredients
blank
1 large white onion, julienned
1 large red bell pepper, julienned
2 boneless skinless chicken thighs
1 tablespoon neutral oil
1 teaspoon Revolution Barbecue Texas Beef BBQ Rub
1 teaspoon chili powder
1 teaspoon ground cumin
blank
2 tablespoons neutral oil
2 tablespoons soy sauce
Juice of 1 lime
3 cloves garlic, minced
1 shot tequila (optional)
blank
Warm flour tortillas
Shredded Monterey Jack cheese
Hot sauce
Directions
- Marinate The Chicken: Place chicken thighs in a gallon zip-top bag with 1 tablespoon oil, Texas Beef BBQ Rub, chili powder, and cumin. Massage the bag to evenly coat the chicken, then refrigerate for 4 hours or overnight.
- Prepare The Grill: Fill a chimney starter with briquettes and light. Once the coals are fully lit, spread them evenly across the grill tray. Place a large cast iron skillet or griddle directly on the coals and allow it to heat for 10 minutes.
- Cook The Vegetables: Add 2 tablespoons oil to the hot skillet. Add the onions and bell peppers, sautéing for about 15 minutes until softened and lightly charred.
- Cook The Chicken: Slice the marinated chicken into thin strips and add to the skillet with the vegetables. Cook for about 10 minutes, stirring occasionally, until the chicken is fully cooked.
- Add The Flavor Boosters: Add the soy sauce, lime juice, and garlic. Toss to coat and cook for 2 minutes. Carefully add the tequila (if using), toss again, and cook for 1 minute until the alcohol cooks off.
- Serve: Remove from the heat and serve immediately with warm tortillas, shredded Monterey Jack cheese, and hot sauce.
