Comment faire griller des fajitas au poulet juteux avec une recette de marinade savoureuse
Look at all that juice right there. That's what I'm talking about, friends. If you cook that chicken breast just right, you're going to have plenty of moisture in there. In this video, I'm going to share with you guys the easiest technique and recipe to make some quick and flavorful chicken fajitas on the grill. I'll also share with you guys how to make a super flavorful marinade with a few special ingredients to boost up that flavor. Welcome back y'all to week two of five with this special
partnership with Walmart for the Get Your Grill On Challenge. In this 5week series, we're sharing delicious recipes, grilling tips, and how-to videos to get you grilling like a pro by Memorial Day, the official kickoff of summer. So whether you're new to grilling or looking to improve your cooking skills, this series will show you how to save time and money with Walmart and warm up that grill for the spring. All right, now let's grill some chicken fajitas. Now, first things first, what is a
chicken fajita? Now, technically a fajita is a piece of meat sliced into little strips. The word fajita means little belt. And so a little strip is technically a little bell. And today we're doing these Sanders and Farm boneless, skinless chicken fililelets. What we're going to do is we're going to marinate them in a delicious marinade. Then we're going to grill them and baste them a little bit. Then we're going to get them onto the cutting board and slice and serve them as fajitas. Now
before we jump into the grilling, let me share a few tips with y'all. Now the first tip we have today is a time-saving tip. Now we're going to be marinating our chicken today, and it's going to take about 30 minutes, just about enough time to get our fire up and running. That way, we can get to grilling a lot quicker and save ourselves a ton of time. Now, tip number two is a money-saving tip. Chicken is one of the most affordable cuts of meat, and you can feed a lot of family and friends
with chicken, and it will be delicious with this recipe. Just a general tip, the best chicken is one that is cooked perfectly. And to do that today, we're going to manage our fire perfectly and pull that chicken at 165°. Let's get started with 1 cup of our Better Good juice blend. We want some liquid in there for moisture. In addition to that, it adds a really delicious flavor. We're going to add 1 cup of orange juice. Again, we're ramping up the flavor, number one. Number two, it brings a
little bit of acidity and it helps the marinade penetrate into the chicken. We're using four teaspoons of soy sauce. Soy is just a really great ingredient to add in any marinade. It really ramps up the flavor. We're going to use one teaspoon of nature honey. You always want to balance a little bit of sweet with the acid. about 2 tbsps of lime. Now, the reason I like to use lime juice in my marinades is because it brings a nice tart flavor. Now, next up, I'm going to add two tablespoons of chipotle
adobo sauce that came right out of the can. And we're also going to use one whole chipotle, but I'm going to mince that up really fine. Now, chipotle is just a very traditional flavor with fajitas. We're going to add about a quarter of a medium white onion. This is smelling good already. Just really does smell great. We're going to add our seasonings and it's going to be 1 teaspoon of salt, a dash of cumin, and about 1/4 teaspoon of oregano. We've got all our ingredients in there. Let's go
ahead and whisk it all up. We want to dissolve that honey. This smells great, friends. It really smells good. We've got it all whisked up. I'd say our marinade is ready to go. First thing we're going to do is we're going to reserve about half a cup to use it as a base a little bit later. So, first things first, we're going to open up this package right here and we're going to get these chicken breasts. Friends, I'm going to take my gloves off because they have that chicken on there. We're
just going to pour this right over the chicken breast here. Look at that beautiful color. This is going to be really good. Let me get this covered up and into the fridge while we get fired up. We've got our two Kingsford tumble weeds lit up. Our charcoal should be ready in about 10 minutes. We'll be ready to grill some chicken fajitas. So, I had a little sip of this juice the other day. It's really delicious. Cheers, my friend. That's delicious. Hot day next to a hot fire, cold juice, you can't go wrong at all.
Here we go. All right. Now, once again, we're going to do a little indirect cooking here. So, we're going to set up a dual zone. I'm going to put all of my Kingsford briquettes over on this side here. Now, I said this in week number one. I like to put the Kingsford in before totally ashed over cuz it's going to last a lot longer that way. That helps you save charcoal and money, too. Lids on. We're going to set our air vent. I'm going to open the bottom just about a/4 of an inch. And we're about
halfway up here on top. So, we're shooting to cook right around 300°. Get my little onion holder here. Oo, you hear that? It's actually sizzling. Look at that smoke. I'm going to drop a couple of these flour tortillas in here. And y'all stay with me. I'm going to show you the super good trick with these tortillas here in just a minute. We're going to go ahead and get our onion ready. This is going to be for the chicken fajitas. I'm going to take this red onion, cut it in half. I'm going to
take these bell peppers, cut these in half. Now, it's super traditional to have a little bit of bell pepper and a little bit of onion. Anytime you make fajitas, let's get these on the grill right now. And we will check our tortillas while we're in there. Oo, they're puffing up. All right, let's get these on here first. kind of on the edge of the charcoal. The onions go right over the fire. We're going to flip these tortillas over. Let them continue to cook. The uh bell peppers are getting a
nice little char. So, we're going to flip them over. Turn them this way. We're going to go ahead and get our onions and flip these over. We're going to flippity flip these tortillas. They're getting crunchy. Can anybody guess what I'm fixing to do here with these tortillas? Leave me a comment with your best guess. Tortillas have a nice golden color coming along. I think they're about ready for our little trick here. Listen to that. Yeah, these are ready to go. Get a little bit of honey and give it a little
pour and then give it a bite. Mhm. Oh yeah, baby. Love the flavor that honey brings. And in addition to that, the nutritional benefit. Cheers, my friends. Let's go ahead and pull these out. Our onions should be just right, too. Let's go ahead and slice up these bell peppers. I like to cut them in half about like that. I love the way these bell peppers smell when they're grilled like that. They have a really nice aroma. Next up will be the onion. So, what I like to do with these is take this outer layer off
completely. Make some nice long slits kind of sideways. And so, there you have it, friends. We have all of our bell peppers and our onions together here. Now, we have our chicken out. I went and got it out of the refrigerator. So, we're going to uncover it and get it onto the grill. We don't have to rinse it or do anything. I'm going to put it indirect for about 2 or 3 minutes. That's going to allow the moisture to drip off and it's not going to quench my fire. So, I have the marinade here that
we had our chicken in. I'm going to get rid of this. I'm going to go discard it. This is the one that we reserved. This is remember half a cup. We're going to baseaste our chicken with this. It's been a couple of minutes. Let's get in here and uh flip these chicken. We want that moisture to dry off a little bit. You're not going to get rid of it completely. Let them drip just a little bit. See, these chicken breasts are kind of big. They're a little thinner on one side. Kind of always want to get them up
to temperature a little bit and bring them up. You can throw them right away right on the fire, but remember, they were in the refrigerator, so they're very cold on the inside. So, you want them to come up to temp a little bit before you get them onto the direct fire. We'll be back in about two more minutes and we're going straight to the fire. And so I'm going to flip them one more time, but this time we're flipping them right over the coals. Just like that. Now remember, we're we were
running a dual zone grill here. So we're going to tighten them up right up here, right over the fire. And again, you still want to try to keep the thin part of the breast a little further away from the direct heat underneath here. Now, the other thing you want to do is you want to make sure you have a meat thermometer. You do not want to cook chicken breast in the thick part over 165°. So, I'm going to flip these chicken breasts over cuz ooh, look at that beautiful little char. So, we've
got our lid back on. We're getting really close. They were at about 105 to 117 altogether as an average. We want them to get up closer to 130. And then we're going to get them indirect. Then, we're going to take our marinade and we're going to base this marinade on there. The marinade will attach to the outside of the meat and bring an extra extra layer of flavor. We're almost done here, friends. See that one sweating? Man, look at that beautiful little char. Let's check the temperature cuz I think
it's time to baste. Yep, we're getting real close to 130°. Remember, we do not want to overcook the chicken. That one is 130. We are definitely ready to baste. And we're not going to kill our fire. We're just going to add this base here. We want to drizzle all this marinade. We're going to close the lid one more time. Before we do, we're going to check temperature one more time. We're at 145. We're getting really close, friends. 144. Talk about consistency. That Kingsford charcoal, it
is on the money. 149. 156. This one's almost done. So, that tells me there's a little bit more heat on this side of the grill. So, what I'm going to do, keep everything nice and even. I'm going to swap these two on the ends. It's the one that was the furthest behind. So, we'll put that over here. Get this one on this side, a little further away. And we're going to baseaste one more time. And then we are done. We are out of marinade. And we want to make sure that cooks on as well. We don't want it to be
dripping. It's been another 5 minutes. 162. That's perfect. 163. That's perfect. 161. Perfect. Friends, these chicken breasts are perfect. Don't want to pull them past 165. The carryover cooking will get them done past 165. All right, we're just going to tent them a little bit in some foil. And I'm also going to crack open my salsa. One of my things when I have salsa, I always got to taste before, after, in the middle, all the time. I love salsa. M. I can taste the tomato, the
little bit of onion in there. It's very savory. I love warm salsa. Get it onto the grill. And while we slice fajitas, we're going to warm up my salsa. Now, I wanted to show y'all something here. Look at all that juice right there. If you cook that chicken breast just right, you're going to have plenty of moisture in there. We're going to slice this up. Just like that, man. Oh, man. Look at that. It looks gorgeous. And that, my friends, you could call a chicken fajita. I can't wait to take a bite. Oh
yeah, baby. M. You can taste a little bit of that marinade. Let's get some of these veggies here onto our chicken. If you guys could smell this, it actually smells really great. We want to get some of this chicken fajitas here. A little bit of the onion, a little bit of the bell pepper, and a lot of the chicken fajita right here. We want that delicious char on there as well. If you guys been following me for a while, you know that I like my tacos nice and fat. These are nice and fat. All we have left
to do here is pour our salsa onto our taco. That's a lot. Of course, you can never have too much salsa on your taco, right? That's my way of thinking. Look at that, friends. Just beautiful tacos right here. This time for my favorite part of every video I make, the bite. M. This is really, really good. You have a nice soft tortilla with a little grill flavor on there. Nice charred grilled chicken. The onion and the bell pepper are just right soft. They still have a little crunch and a little bit of a