Grilled Chicken Fajitas (on a Pizza Stone)

Votes: 5

How to Make - Grilled Chicken Fajitas (Pizza Stone)

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 400, total fat 16 G., saturated fats 2 G., proteins 31 G., carbohydrates 36 G., fiber 8 G., cholesterol 83 mg, sodium 772 mg, sugar 7 G.

If you have a pizza stone, make the most of it! It turns out not only delicious pizza, but also meat and vegetables. Make sure your stone is grill-safe, and at your next backyard party, instead of kebabs, cook fajitas for the whole group. In no time, you'll have perfectly grilled chicken pieces and caramelized vegetables. This unconventional grilling recipe might just become your new summer favorite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. olive oil
1 tbsp. chili powder
1 tbsp chipotle peppers in adobo sauce, chopped
1 tbsp. l. ground cumin
1 tbsp garlic powder
Juice of 1 lime
450 g sweet pepper, cut into 0.5 cm wide strips.
1 small red onion (about 80 g), cut into 0.5 cm wide rings.
450 g skinless and boneless chicken breasts, sliced into 1 cm thick slices.
8 fajita tortillas, warmed
Guacamole, pico de gallo, hot sauce and sour cream, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place a grill-safe pizza stone, at least 35cm in diameter, on the grill grate.
On a gas grill with three or more burners, turn all burners to high heat and close the lid. Heat the stone inside until the internal temperature reaches 260°C (500°F), about 15 minutes.

If you have a charcoal grill, fill the chimney with enough charcoal, then light it (be sure to follow the grill manufacturer's instructions for high-heat grilling). Close the lid and heat the stone until the internal temperature of the grill reaches 260°C (500°F), about 30 minutes.
Meanwhile, prepare the marinade. In a medium bowl, combine the olive oil, chili powder, chipotle adobo, cumin, garlic powder, lime juice, 2 teaspoons salt, and a few grinds of black pepper. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onion to one bowl and toss to combine. Add the chicken to the other bowl and toss to coat evenly with the marinade.
Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through and crispy on the bottom and the vegetables are tender and caramelized on the bottom, 10-12 minutes on a gas grill (3-5 minutes on a charcoal grill).
Transfer the chicken and vegetables to a platter and serve on tortillas with guacamole, pico de gallo, hot sauce and sour cream.

Note

Be sure to check your grill manufacturer's instructions to determine if it's safe to use a pizza stone. Allow the stone to cool completely before cleaning.

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