DAY 16: Smoked Chicken Fajitas (with leftover chicken from Day 13)

DAY 16: Smoked Chicken Fajitas (with leftover chicken from Day 13)

On day 16, we used some of the chicken legs grilled on day 13 in our Grapevine & Applewood blend to make delicious Smoked Chicken Fajitas for dinner.

The fajitas are easy once the chicken has been cooked! To make, we:

  • Pull off the meat from several chicken legs and cut it up into small pieces.
  • Gather and chop additional fajita mixture ingredients, like: yellow/green/red bell peppers, tomatoes, onions, parsley, and peppers
  • Heat up a pan with a little olive oil, sear the onions until tender.
  • Add the vegetables and the fajita seasoning. 
Chef's Tip: If you don't have any fajita spice on hand, use a little crushed cumin and a little crushed chili. Those are two of the primary spices used in traditional fajita spice blends. The cumin has a warm, earthy flavor with a slightly smoky undertone, while the chili adds a bit of heat and a subtle sweetness. Together, they create the characteristic savory, spicy profile associated with Tex-Mex cuisine.
  • Last, add the chicken, careful not overcook it. (It's already cooked, so you just want to be warming it up.)
  • Serve with flour tortillas heated over an open flame (ie: your gas burner).  Tortillas are always better over open flame (versus simply heating them in a microwave.)

These delicious chicken fajitas used up the last of the chicken that we grilled days ago.  With just that one grilling session, we made three incredibly flavorful, very different dinners -- and two days worth of lunches to take to work -- all without complicated, time consuming recipes. This is "leftovers", taken to a whole new level!

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To find out more about the Wine'd Up in Smoke blend used in this recipe:



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