BBQ Chicken Fajitas Recipe

BBQ Chicken Fajitas Recipe
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These BBQ chicken fajitas offer a twist on the usual fajita recipes. I normally use chilli, cumin, paprika and oregano to flavour fajitas, but for this BBQ fajita seasoning I replace these with smoked paprika and BBQ sauce instead for a sweeter, smokier taste sensation.

If you can, do marinade the chicken ahead of time when making this BBQ chicken fajita recipe. Though it’s not absolutely essential, the salt, sugar, vinegar and spices do add an extra depth of flavour when left to marinade. Even half an hour is better than nothing. If you don’t have time, simply add all the BBQ sauce, paprika and chilli flakes to the pan when cooking instead.

Other than that, these are quick chicken fajitas to make. As the poultry, onion and peppers are cut into thin strips, they cook rapidly. I find it best to use a wok when making these – or any – pan chicken fajitas recipe.

This not about how to grill chicken fajitas on charcoal or gas, by the way! Try this recipe from Weber if you want to make grilled chicken fajitas on the BBQ, or perhaps this Old El Paso BBQ chicken fajitas recipe. Both are designed for outdoor cooking.

With red onion, peppers and tomatoes, these are pretty healthy really if you skimp on the cheese. You can also serve them with natural yoghurt instead of sour cream or creme fraiche for a version that’s lower in fat.

This barbecue chicken fajitas recipe serves 2

BBQ chicken fajitas ingredients

  • Olive oil, for frying
  • Red onion, large, 1, sliced into thin strips
  • Pepper (any colour), 1, sliced into thin strips
  • Chicken breasts, 2, sliced into thin strips
  • Chilli flakes, a pinch
  • Smoked paprika, 1 tsp
  • BBQ sauce, 2 tbsp
  • Cherry tomatoes, 100g, quartered

To serve

  • Tortilla wraps, 8
  • Creme fraiche, sour cream or natural yoghurt
  • Cheddar cheese, grated, 50g

Equipment

How to make this BBQ fajitas recipe

  • As far ahead of time as possible – such as the night before, that morning or even half an hour in advance – marinade the chicken with half of the chilli flakes, smoked paprika and BBQ sauce. Stir well in a small mixing bowl and refrigerate until later. (If you don’t have time for this step, simply add all of those flavourings to the pan as you cook.)
  • Heat a dash of olive oil in a hot wok or large frying pan. Then add the thinly sliced onion, pepper and chicken. Stir fry for about 5 minutes.
  • Add the rest (or all) of the BBQ sauce, paprika and chilli and stir well. Cook until everything is well combined and cooked through. For the last minute of cooking, add the quartered cherry tomatoes and stir well once more.
  • To warm the tortillas if required, heat them in a hot, flat frying plan for about 10 seconds on each side.

Serve this BBQ fajita recipe with the tortilla wraps, creme fraiche and cheese.

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Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Filed Under: Chilli