Southern Grill Snack: Firecracker Chicken Fajita Skillet

Allergens

Soy (from BBQ sauce)

Ingredients

• 2 lbs chicken breasts, thinly sliced
• 1 large onion, thinly sliced
• 2 bell peppers (red and green), thinly sliced
• 3 tbsp olive oil
• 1 cup BBQ sauce
• 1/4 cup hot sauce
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large cast iron skillet over medium high heat.
2. Season the thinly sliced chicken with salt and pepper. Add it to the skillet and cook until golden brown, about 3 4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add onion and bell peppers, sautéing until tender and slightly charred.
4. In a separate bowl, whisk together BBQ sauce, hot sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
5. Pour the sauce mixture over the vegetables in the skillet, stirring to combine.
6. Return the cooked chicken to the skillet, nestling it among the vegetables and sauce. Cook for an additional 3 4 minutes, or until chicken is cooked through.
7. Remove from heat, garnish with fresh cilantro, and serve immediately with lime wedges on the side.

Chef’s Insight

The combination of BBQ and hot sauce adds an unexpected kick to the classic fajita recipe.

Notes

For an extra smoky flavor, use hickory wood chips when grilling.