London-based Christian Stevenson, aka DJ BBQ, hosts festivals and events that mix live-fire cooking with brilliant music.
See more of DJ BBQ’s recipes
DJ BBQ
London-based Christian Stevenson, aka DJ BBQ, hosts festivals and events that mix live-fire cooking with brilliant music.
See more of DJ BBQ’s recipes
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Ingredients
1 x 640g and 1 x 320g pack skinless chicken thigh fillets, trimmed
1 x 335ml bottle beer (a Mexican one is great here)
2 tbsp vegetable or sunflower oil
2 large onions, sliced
200g chestnut mushrooms, cut into chunky slices
2 peppers, sliced
6 spring onions
150g soured cream
8 medium tortilla wraps
hot sauce, to serve (optional)
For the spice mix
2 tbsp sea salt flakes
1 tsp cracked black pepper
2 tsp onion granules
2 tsp garlic granules
2 tsp cayenne pepper
2 tsp light brown sugar
2 tsp ground cumin
2 tsp paprika
For the pico de gallo
6 medium tomatoes, diced
1 tbsp chopped coriander
1 small red onion, finely diced
juice of 1 lime
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Begin this recipe several hours ahead. Combine all the ingredients for the spice mix; reserve 2 tablespoons for the vegetables and put the remainder in a large bowl with the chicken. Mix well then pour over the beer and stir again. Cover and chill for at least 3 hours.
Remove the chicken from the fridge and set aside while you make the pico de gallo. Mix together all the ingredients with a pinch of salt and set aside until ready to serve.
Fire up the grill – use the half-and-half technique (see above). Heat a large frying pan (cast iron works best) directly above the coals. Drizzle in the oil and add the onions, mushrooms and peppers, along with the reserved spice mix. Cook until softened and beginning to char, turning occasionally. Keep warm. At the same time, chuck on the spring onions until nice and charred. Take ’em off, let ’em rest, then chop ’em up and stir into the soured cream for later.
Lift the chicken from its marinade and put over a medium heat, turning occasionally, until there’s a nice char and it’s cooked through. I like to move my chicken from direct heat to indirect heat so that I get an even cook and it’s juicy throughout. It should take 20-25 minutes to cook like this; check the internal temperature has reached around 75°C with a digital probe, to ensure they’re cooked through.
Once the chicken is cooked, remove from the heat and slice. Briefly toast the tortillas in a pan or directly on the grill. To build the wraps, lay out the tortillas, slather on some soured cream and add some of the chicken and grilled veg. Top with some pico de gallo and drizzle over some hot sauce, if you like.
More BBQ recipes
Chilli halloumi skewers Carrot dogs with dill pickles and remoulade Nutella and nut-stuffed brioche ice-cream buns
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Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.
A great way to eat healthily at a Mexican restaurant is to choose grilled foods. Instead of ordering a chimichanga or taquito, opt for steak, chicken or shrimp fajitas. Fajitas are much healthier than fried items but are just as filling; they taste even better when flavored with peppers and onions.
To feed about twenty people with three pieces each (thighs, legs, and wings), you would need a total of 60 chicken pieces (20 people * 3 pieces each). Typically, a whole chicken can be divided into 8 pieces (2 thighs, 2 legs, and 4 wings).
A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb.per person for adults and 1/4 lb. per person for children.
Fajitas: Fajitas come with sautéed veggies and meat which you can portion into your choice of shell. Keep this dish on the lighter side by avoiding the sour cream and refried beans that come on the side. They are high in calories and unhealthy fats.
Fajitas for how many people? Six to eight ounces per person, raw weight, would be a pretty nice portion. Once you include sautéed onions and peppers into the mix, everyone could easily make three to four big fajitas. Three to four big fajitas is plenty of food.
There are 705 calories in 2 Fajita with Chicken and Vegetables. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
Chicken fajitas in their most basic form: grilled chicken, onions, peppers and tortillas aren't bad for you if you go light on the oil. It's when you start piling on the cheese, sour cream, and chimichurri sauce that things take a turn for the worse. Good bye diet!
Add in extra fresh veggies, such as peppers whilst cooking, then fresh tomatoes, lettuce and avocado when building your fajita to increase the nutrients. By making your own guacamole, salsa and refried beans you know exactly what has gone in to them with no added sugar or salt.
Fajitas don't come with cheese, so the dish is fairly low in cholesterol. Add onions, green peppers, lettuce, and tomatoes as cholesterol-friendly toppings. Make sure to put them on corn tortillas instead of flour tortillas.
What Kind of Beef is Used for Fajitas? Flank steak, rump steak, or skirt steak are the best kinds of beef for fajitas. I chose to use flank steak because it does well with marinades and is typically a low-cost option. Beef Fajitas Seasoning.
Plus, just think...you can freeze the leftover meat to pull out in a pinch for fajita salads, enchiladas, fajita redos, white chicken chili...the list goes on. Yum!! I agree with 1/2-3/4 lbs. per person.
I cook fajitas for my work (about 30 people) and I try to do 1/2 pound per person. I also do half pound per person. I do one pound of beans per eight people. Beans are cheap, so you can always throw in an extra pound to be safe.
If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 35 mins
