4 Large Boneless Chicken Breasts

For the seasoning

1/2tsp cayenne pepper
2tsp smoked paprika
1tsp cumin
1tsp garlic powder
1tsp onion powder
1/2tsp smoked sugar
1/2tsp dried coriander
1tsp oregano

3 tbsp oil

1 red pepper
1 green pepper
1 red onion

To Serve

White flour tortillas
Sour Cream

Cook Notes

BBQ Used: Kamado Joe Classic II
Cooking Method: Direct
Accessories used: Kamado Joe Half Moon Griddle
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium – High Heat


  1. Slice your chicken breast into thin strips and place them in a bowl or tray.

  2. Mix the spices to make the fajita seasoning the mix about 2 tablespoons of seasoning with the oil to make the marinade for the chicken. Pour the marinade over the chicken strips and mix it thoroughly.

  3. Place the chicken in the fridge for 30 minutes or so to marinade while you prepare the rest of the ingredients.

  4. Slice the red and green peppers along with the onion. Fire up your BBQ for direct cooking. I used my Kamado Joe Classic II with two half moon griddles in place. If you don’t have a griddle to use, you can get the same effect using a large skillet such as this petromax skillet.

  5. When you are ready to cook, remove the chicken from the fridge and place each piece on the griddle. Take care to give each piece space to give the best crust on the outside.

  6. Add the sliced vegetables to cast iron. After a few minutes, drizzle them with a little oil and season the with some of the fajita seasoning you used for the chicken.

  7. Every few minutes, toss your veg to get an even char on all sides and to mix the seasonings through them. When your chicken reaches an internal temperature of 72C you can lift it off and serve up.

  8. You can make up your fajitas in whatever way you like. I opted for some lettuce, topped with the grilled veg, chicken and a few dollops of salsa and sour cream. One or two pickled jalapenos add another level of tangy heat to the flavour profile.