Grilled Chicken Fajitas
Tender grilled chicken breasts coated in a smoky chipotle-butter sauce, sliced and ready for fajitas.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp garlic powder for seasoning
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1/2 can (7 oz) chipotle peppers in adobo sauce
- 1 tsp garlic powder for sauce
- 4-5 drops liquid smoke
- 1/4 cup vegetable or canola oil for sauce
- 1 cup melted butter for sauce
Instructions
- Pat the chicken breasts dry. Season both sides with 1 teaspoon garlic powder, 1 teaspoon seasoned salt, and 1/2 teaspoon black pepper, then refrigerate until ready to grill.
- Add the chipotle peppers (1/2 of a 7-oz can), 1 teaspoon garlic powder, and 4–5 drops of liquid smoke to the bowl of a food processor.
- With the food processor running, slowly stream in 1/4 cup vegetable or canola oil and 1 cup melted butter until the mixture is smooth and emulsified; set the chipotle sauce aside.
- Preheat and oil the grill (or grill pan). Grill the seasoned chicken breasts 9–12 minutes, turning once, until an instant-read thermometer reads 165°F (74°C).
- Brush both sides of the cooked chicken with the prepared chipotle-butter sauce and cook for an additional minute per side to set the glaze.
- Remove the chicken from the grill, let rest a few minutes, then slice into strips and serve in tortillas or as desired.
Equipment
- Grill or Grill Pan
- Food processor or blender
- Measuring Spoons
- Measuring cup
- Basting Brush
- Knife and cutting board
- Tongs
Notes
- Use a meat thermometer to ensure chicken reaches 165°F.
- Pulse chipotle peppers before adding liquids for easier blending.
- Adjust liquid smoke to taste; it can be strong.
- Keep sauce warm but do not boil to preserve flavor.
- Let chicken rest 3–5 minutes before slicing.