BEST JERK CHICKEN FAJITAS MUKBANG | HOW TO MAKE CHICKEN FAJITAS

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: regular seasoning

Homemade blends can reduce sodium and cost.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, while drumsticks are often cheaper.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: pita bread

Whole wheat offers more fiber, pita is often less expensive.

Wash and trim the boneless chicken thighs.

Season the chicken with onion powder, garlic powder, garlic salt with parsley, black pepper, Goya adobo seasoning, paprika, ground jerk seasoning, and Badia complete seasoning.

Add one teaspoon of wet wok jerk seasoning and a little bit of sauce doctor jerk barbecue sauce to the chicken.

Let the chicken marinate for about 30 minutes (overnight is better).

Heat a 12-inch cast iron skillet over medium-high heat and add a little butter and vegetable oil.

Sear the marinated chicken thighs in batches, ensuring not to overcrowd the skillet, until they have a nice crust.

Transfer the seared chicken to the oven to keep warm and finish cooking slowly.

In the same skillet, add the sliced bell peppers and onion, and sauté until they start to soften.

Season the peppers with paprika, ground jerk spice, onion powder, garlic powder, black pepper, and a little salt.

Stir the peppers to combine the seasonings and let them wilt down.

Slice the rested chicken into strips and add a little more ground jerk seasoning if desired.

Combine the chicken strips with the sautéed peppers in the skillet.

Warm the tortillas in foil paper in the oven.

Assemble the fajitas by placing the chicken and pepper mixture in the warm tortillas and top with sour cream, avocado, and salsa picante.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary