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Steak & Chicken Fajitas
TUESDAY 03.06.2018

Sizzling Fajitas

Fajitas are easy to make and full of flavor! Combine both Chicken and Steak in this recipe, marinated each in its unique flavor, perfectly complementing each other. We’d love for you to try it out and let us know what you think in the comment section below the recipe! 

Heads up! You will need a Cast Iron Skillet for this recipe.

Hey, do you want a printable version? Get it here!

Recipe Video

Beef Fajitas Preparations

Ingredients

  • 2 lbs flank steak
  • Juice of 1 orange
  • 1/4 cup lime juice
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons canola oil
  • 4 cloves of garlic, minced
  • 1 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup chopped cilantro

ingredients for the steak marinade

Directions

Mix all ingredients in a bowl and marinate in a large ziplock bag in the refrigerator for 4 hours. marinating the steak

Chicken Fajitas Preparations

Ingredients

  • 1/2 cup vegetable oil
  • 1 tablespoons chili powder
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper

ingredients for the chicken marinade

Directions

Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Marinate 4 hours.

marinating the chicken

Grilling Preparations

Ingredients

preparing the ingredients for the fajitas

Directions

Slice bell peppers and onions and refrigerate in a bowl until the grill is ready. Fire up the grill to about 350 degrees over Fogo Charcoal and preheat the cast iron skillet. Add vegetables with a little olive oil and salt and pepper.

fajita vegetables over the cast iron skillet

Add chicken and cook until the the chicken is 165 degrees internal temperature. The chicken will take the longest to cook.

adding the chicken in the cast iron skillet

Remove and add the steak. Grill until the steak is about 130 degrees.

adding the steak in the cast iron skillet

Slice the steak against the grain. Slice the chicken and add both the steak and chicken into the cast iron pan over the hot coals with some more vegetables and get all ingredients really hot before serving.

chicken and steak fajitas over Fogo Charcoal

Put desired meat and veggies on a tortilla with some sour cream, salsa and whatever other sides you wish.

fajitas with toppings over a tortilla

Optional Toppings

  • Salsa
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Cilantro
  • Avocado slices

 


2 comments


  • GW I noticed the same thing! But if you check the video, it looks like they use two chicken breasts.

    Julio S on

  • The chicken fajita part of the recipe doesn’t specify how much and what type of chicken.

    GW on

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Easy

Easy to use. Just one gets the fire going.

As good as lump charcoal gets

I have used many brands of lump charcoal and I keep coming back to Fogo. It has a great flavor and long burn times when smoking.

Consistent Quality

I have tried practically every lump charcoal. I am partial to larger pieces as they last longer and maintain heat better. Fogo consistently delivers the best charcoal with the least amount of wasted smaller pieces and dust.
While Fogo is more expensive than most competitors it simply lasts longer. I find that I can reuse it more often than other brands’ charcoal. So over the course of using the entire bag my average cost per use is less than other charcoal.
Lastly, I like the quality of their bag and most importantly the quality of the burn. There is no chemical smells or flavors imparted in the meat.
Keep it up, FOGO! I love your product and will continue my loyalty as long as you continue to deliver superior charcoal. Now, off to smell some smoke and drink a nice bourbon (neat)!

Great stuff!

Tried this for the first time recently and was pleasantly surprised. Like the ad says, lights fast and burns hot. It does impart a nice smokey flavor. It can also be for low and slow cooks. Will definitely buy again. Used in kamado and kettle grills.

Love this stuff!

Works great for all kinds of cooks. Consistently sized chunks. This is some of my favorite charcoal and I make sure that I always have some on hand. I recommend it to everyone that comes over or tries the food! We use it in our kamado and two kettle grills.