Marinating your poultry before grilling it over high heat serves two purposes: it helps the fiesta flavors penetrate deep into the meat and keeps each bite juicy in the process. This marinade contains Traeger Carne Asada, lots of cilantro, and lime, which gives the tender chicken cubes a bright freshness. The bold flavors of the marinade paired with fresh peppers and onions, and a hint of hickory smoke from your Traeger make for the perfect fajita bite—and the skewers make them portable.
GRILLED CHICKEN FAJITA SKEWERS
INACTIVE TIME: 1-5 hours
DIFFICULTY: 2/5
PREP TIME: 40 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Hickory
SERVES: 6
INGREDIENTS
1/2 cup packed Cilantro, roughly chopped
1/3 cup fresh Lime Juice
1/3 cup Extra-Virgin Olive Oil
4 cloves Garlic, peeled
1 Tbsp. Dark Brown Sugar
1 tsp. Kosher Salt
1 ½ tsp. ground Cumin
3/4 tsp. Ancho Chile Powder
1 Tbsp. Traeger Carne Asada Marinade
2 lbs. Chicken Breasts, cut into 1 ½” cubes
1 large Red Bell Pepper, stemmed, seeded, and cut into 1 ½” pieces
1 large Green Bell Pepper, stemmed, seeded, and cut into 1 ½” pieces
1 large Red Onion, cut into 1 ½” cubes and separated into 3-layer segments
Traeger Skewers
METHOD
- Place cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and ancho chile powder in a blender, blend until smooth. Place chicken cubes in a large, zippered plastic bag. Pour the mixture over chicken cubes, seal bag, and marinate in the refrigerator from 1-5 hours.
- Remove the chicken from the marinade, discarding leftover liquid. Thread the chicken onto skewers, alternating with pepper and onion squares
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Place skewers toward the front of the grill grate until you see grill marks, them move to the center until the internal meat temperature reaches 160°F (about 10-12 mins). Remove skewers from the grill. Serve and enjoy!
PRINTABLE RECIPE:
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