Jamaican Jerk Chicken Fajitas on the Kamado Joe Classic

Smoky.Ribs's picture

Apr. 11, 2014

In this video I do a product review for Pirate Jonny's Jamaican Jerk Seasoning, by making a Jerk Chicken, and then putting a Tex-Mex twist to the chicken by making fajitas! The Jerk Chicken could not have turned out any better! Wonderful flavor, and so moist and tender! I also used Pirate Jonny's Tampa Bay Key Lime Chili seasoning in a very delicious guacamole! I highly recommend Pirate Jonny's products. I have more to try, but so far, I am very impressed with the great fresh flavor of their spices.

Ingredients

Chicken 1 , back bone removed
For jamaican jerk marinade
Scotch bonnet 1 , chopped
Jamaican jerk seasoning 6 Tablespoon
Distilled white vinegar 1/3 Cup (5.33 tbs)
Soya sauce 1/3 Cup (5.33 tbs)
For fajita seasoning
Fajita seasoning 6 Tablespoon (Pirate Jhonny)
For guacamole
Avocado 3 , peeled
Tomatillos 1 , peeled and diced
Red tomatoes 1 , diced
Garlic 3 Clove (15 gm) , chopped
Kosher salt To Taste
Freshly ground black pepper To Taste
Key lime chili 3 Teaspoon
Other ingredients
Green bell pepper 2 , sliced
Onion 1 , sliced
Red tomato 2 , diced
Salt & pepper To Taste
Grapeseed oil 1 1/2 Tablespoon
Tortillas 20

Directions

GETTING READY

1. Take the chicken and remove the back bone with a kitchen sear. With a kitchen cleaver, make a cut in the middle and remove the breast bone. Slice the chicken into two halves through midway.

2. Put jerk seasoning and bonnet peppers in a big bowl, add distilled white vinegar and soy sauce and give it a good mix to make the marinade.

3. Place one of the chicken in one gallon ziploc bag. Pour some marinade, (reserving some for later) over the chicken and seal the bag. Let it marinate overnight.

4. Preheat the grill.

MAKING

5. Season the other chicken half with fajita seasoning.

6. Place the chicken, skin side down on the grill. Flip and cook on both sides. Pull it out when the breast is at 167 F, and thigh at 180 F.

7. For guacamole mix together avocados, tomatillos, tomatoes, garlic, kosher salt, freshly ground black pepper and key lime chill with a fork until well mixed. Cover with the aluminium foil and let it set in the refrigerator.

8. Heat a cast iron skillet over the grill. Pour over the remaining marinade in the skillet, reduce it down until it almost forms a glaze.

9. Apply glaze on the jerk chicken when the breast is at 167 F, and thigh at 180 F. Let it stay in the grill for 2-3 more minutes and then pull it out.

10. Heat another skillet on the direct heat on the grill, pour in some grape seed oil, sauté bell peppers and onions. Season with salt and pepper. Let it cook for 5 min minutes and then add tomatoes to it. Let it cook for 3 to 4 minutes and then transfer the pan to indirect heat. Cook until done.

11. Heat tortillas on both sides.

FINALISING

12. Slice up the chicken, and set it on the side.

13. Take a tortilla and place some chicken in the middle, top it with onion, bell pepper and tomatoes mix. Then place some guacamole on top. Roll it up.

14. Repeat same with the remaining tortillas.

SERVING

15. Serve the fajitas on a platter. Enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 20