Chicken fajitas on the fire pit are one of the most friendly recipes to prepare around a wood-fired plancha. Between the marinated chicken with spices, grilled peppers, and warm tortillas, this Mexican-inspired specialty delights with its generous flavours and simplicity of preparation. Cooking on a fire pit plancha adds a slight smoky note that enhances the meat and vegetables.
Easy to make for a meal with friends or family, chicken fajitas on the fire pit allow everyone to create their own tortilla according to their desires. A perfect recipe to fully enjoy outdoor cooking and the pleasures of wood-fired cooking.
NECESSARY EQUIPMENT
- Un brasero plancha COEO
- A cooking tongs
- A cutting board
- A stainless steel spatula
- A large salad bowl
Number of people : 4
Preparation time : 15 minutes
Marinating time: 1 hour
Cooking time: 8 to 10 minutes
INGREDIENTS
- 800 g of chicken fillets
- 8 wheat tortillas
- 2 red peppers
- 2 yellow peppers
- 2 red onions
- 3 tablespoons of olive oil
- The juice of 2 limes
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of sweet pepper
- Fleur de sel
- Black pepper from the mill
Toppings
- Guacamole
- Grated cheddar
- Diced tomatoes
- Fresh coriander
- Crème fraîche or Mexican sauce
- Jalapeños (optional)
Cut the chicken fillets into thin strips.
In a large bowl, mix the olive oil, lime juice, smoked paprika, cumin, sweet pepper, salt and pepper.
Add the pieces of chicken and let marinate for at least an hour so that the meat absorbs the flavours.
Meanwhile, slice the peppers and onions into thin strips.
Light your COEO plancha grill and let the plate reach a high temperature.
Place the vegetables on the plancha with a light drizzle of olive oil and sauté for about eight minutes.
Then add the marinated chicken and sear for six to eight minutes until nicely coloured.
Warm the tortillas for a few seconds on the plancha.
Then arrange all the ingredients in the centre of the table so that everyone can make their own fajitas.
WHY ARE CHICKEN FAJITAS BETTER ON THE GRILL?
Cooking on the grill provides an ideal heating power to quickly sear the chicken while keeping it tender. The peppers develop a slight caramelisation while the onions become melting. The wood fire also adds subtle smoky aromas that are impossible to reproduce with traditional pan cooking.
This lively cooking method allows for generous, fragrant, and particularly indulgent fajitas.
HOW TO ACHIEVE TENDER AND FLAVOURFUL CHICKEN?
The secret lies primarily in the marinade. The lime helps to naturally tenderise the meat while the spices deeply flavour the chicken.
To retain all its tenderness, it is recommended to cook the chicken quickly on a very hot plancha and to avoid overcooking which could dry out the meat.
TEX-MEX VARIATION WITH MELTED CHEDDAR
Add grated cheddar directly onto the chicken at the end of cooking. Under the effect of the heat from the plancha, the cheese melts slightly and adds a particularly indulgent texture.
This version is particularly popular with fans of generous recipes to share.
SPICY VARIATION WITH JALAPEÑO PEPPER
For a spicier recipe, add a few slices of jalapeños as well as a pinch of hot paprika to the marinade.
This variation offers a more authentic character and is closer to the traditional flavours of Mexican cuisine.
WHAT SIDES TO SERVE WITH GRILLED CHICKEN FAJITAS?
Fajitas pair perfectly with:
- Mexican rice
- Grilled corn on the plancha
- Homemade guacamole
- Spicy red beans
- Fresh salad
- Baby potatoes on the brasero
- Grilled vegetables on the plancha
These side dishes create a true convivial meal around the brasero.
COEO TIP
Warm your tortillas for a few seconds directly on the hot plate before serving. They will become softer, slightly crispy on the edges, and reveal more of their aromas.
FAQ: CHICKEN FAJITAS ON THE BRASERO
WHICH PART OF THE CHICKEN TO USE FOR FAJITAS?
Chicken fillets are the most commonly used as they cook quickly and remain tender. Boneless thighs can also offer more flavour.
CAN THE MARINADE BE PREPARED IN ADVANCE?
Yes. The marinade can be prepared up to twenty-four hours before cooking to intensify the flavours.
HOW LONG TO COOK THE CHICKEN ON A BRASERO?
Generally, six to eight minutes is sufficient on a well-heated plancha depending on the thickness of the pieces.
CAN ANOTHER MEAT BE USED?
Absolutely. Fajitas can be made with beef, turkey, pork, or even shrimp.
HOW TO PREVENT THE CHICKEN FROM STICKING TO THE PLANCHA?
Ensure the plate is perfectly hot before placing the meat on it. A small amount of oil also helps achieve optimal cooking.
CAN VEGETARIAN FAJITAS BE PREPARED ON THE BRASERO?
Yes. Simply replace the chicken with mushrooms, grilled tofu, or a mix of seasonal vegetables.
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