Mesquite Fired Chicken Fajitas

Mesquite Chicken

Prep Time: 30 Minutes

Smoking/Grilling Time: Approximately 30 Minutes

Serving Size: 4 – 6

2 lbs  Boneless Skinless Chicken Thighs
1 Red Bell Pepper (Medium)
1 Yellow Bell Pepper (Medium)
1 Orange Bell Pepper (Medium)
1 Yellow Onion (Large)
1 Pasilla Pepper (Small)
8 ct. Flour Tortillas (Large)
2/3 Full Woodbridge Grill Smoker Box Mesquite Hardwood
1 tablespoon Olive Oil
2 ½  tablespoons Chef Merito Chicken “Pollo” Seasoning

Sour Cream
Finely Chopped Cilantro
Wedged Avocado
Shredded Cheddar
Tapatio Salsa Picante Hot Sauce


Generously season chicken with Chef Merito Pollo Chicken Seasoning (or preferred chicken fajita seasoning) and let rest (temper) for 30 minutes.  Slice wedges of yellow onion and strips of bell peppers.  Thinly slice pasilla pepper and cut into 1 inch slivers.  Fill Woodbridge Grill Magnetic Smoker Box 2/3 full with mesquite hardwood and position magnetically under cooking grate and over or between burners.  Fire up grill with medium-high heat and close lid.  Once smoke begins to develop, place chicken on cooking grate using indirect heat method – smoker box on one side over medium high heat and chicken on other side with little to no heat.  Close lid to infuse smoke flavor.   Meanwhile, add olive oil to skillet and brown onions over medium heat, then add peppers.  Cook for approximately 15-20 minutes, turning occasionally.  Once chicken is done smoking, grill with direct (medium) heat for 5 minutes on each side, then remove.  Chicken does not need to be fully cooked at this point as you will slice partially cooked thighs into ¼ in strips and add to skillet with the onions and peppers. Cook “covered” for an additional 10 minutes on medium low heat, stirring occasionally.  Lightly brown tortillas in separate skillet and build your fajita.  Garnish to your liking.