How To Make Fajitas On The Grill | Char-Griller

flank steak

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while chicken thighs are often more affordable.

bell peppers

💰Cheaper: frozen mixed peppers

Frozen mixed peppers can be more budget-friendly.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often cheaper.

Blend tequila, jalapenos, and garlic in a blender until smooth.

Add dry ingredients to the blended mixture to avoid clumping.

Divide the marinade into two ziplock bags, one for beef and one for chicken.

Refrigerate the marinated meats for a minimum of 6 hours or overnight.

Heat a full chimney of charcoal and place it on one side of the grill.

Place an aluminum pan filled with water on the cooler side of the grill.

Thick slice the bell peppers and onion, spray with canola oil, and place on the gas side of the grill.

Once the coals are white and hot, place the skirt steak on the grill for searing.

Place the chicken on the cooler side of the grill for grill marks and slight charring.

Cook the skirt steak until it reaches an internal temperature of 135 degrees Fahrenheit.

Flip the skirt steak to sear both sides, then move it to the cooler side of the grill.

Char the chicken breasts on the gas side until fully cooked.

Check on the vegetables and transfer them to cast-iron pans for serving.

Warm the tortillas on the grill, being careful not to leave them too long to avoid hardening.

Let the meat rest, then slice the chicken breasts and skirt steak on the bias for tenderness.

Assemble the fajitas with all ingredients laid out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary