Flat Top Spicy Chicken Fajitas
Wonder why we love these Flat Top Spicy Chicken Fajitas? Boneless, skinless chicken thighs are a great choice for cooking on the griddle. As convenient and quick to cook as chicken breast, they have a deeper flavor and are more forgiving, so they’re almost guaranteed to stay juicy after cooking!
4 boneless, skinless chicken thighs
1 Tablespoon canola oil or other neutral high-heat oil, plus more for cooking
2 Tablespoon Traeger Spicy Fajita Rub
1 Small red onion, halved and thinly sliced with the grain
1 large or 2 small bell peppers, sliced into ¼-inch strips
2 Medium jalapeños, thinly sliced
Eight 5- to 6-inch flour or corn tortillas
Fresh cilantro, whole leaves, or chopped
Lime wedges for serving
Sour cream for serving (optional)
Salsa, for serving (optional)
In a medium bowl, toss the chicken thighs with one tablespoon of oil and one tablespoon of the Traeger Spicy Fajita Rub.
Preheat two adjacent zones on the flat top to medium-high heat for five minutes.
Drizzle or squirt about one tablespoon of oil over the hot cooktop, then use a spatula to spread it in a thin layer. Add the chicken thighs to one zone and the onions, peppers, and jalapeños to the second zone. Let the chicken cook undisturbed until nicely browned on one side, about eight minutes. Meanwhile, sprinkle the vegetables with the remaining one tablespoon of seasoning and cook, tossing and stirring, until tender and slightly browned, eight to 10 minutes.
Flip the chicken and continue cooking the thighs until done (175°F), about another euggt minutes. Transfer the thighs to a cutting board and the vegetables to a serving platter.
Add the tortillas to the hot cooktop and toast, flipping once, until warmed through, 10 to 20 seconds per side.
Slice the chicken thighs into strips and transfer them to a serving platter with the vegetables. Serve the chicken and peppers with warm tortillas, lime wedges, sour cream, cilantro, and salsa as desired. Enjoy!