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. Here's how:
- 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.
- Next 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.
- 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.)
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
