My wife said we had too much smoked meat saved up so I figured I could make something yummy with some smoked chicken I did a couple weeks ago and froze in vacuum bags.
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I brined the chicken for about 4 hours, then rinsed and put a chipotle rub I got from Butcher and Packer, I let the rubbed chicken sit for about 20 minutes while came up to room temp from the fridge. I smoked for about 3 hours using maple pellets.
Yesterday morning we went to the farmers market and I picked up a green, red, and purple bell peppers. I used a purple onion and a yellow onion and several cut up cherry tomatoes and jalapenos from my mini-garden. After cutting up the veggies, I added some home smoked salt, some garlic, and some oil and let it sit for an hour or so.
I then fired up my outdoor griddle and cooked the veggies for a few minutes before adding the already cooked chicken. I put the flour tortillas on the griddle to warm them up a bit.
For even more smoke, we used some grated smoked Munster cheese.
I think the smoked chicken fajitas were better than any restaurant fajitas I have had in a long time.
HK91
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I brined the chicken for about 4 hours, then rinsed and put a chipotle rub I got from Butcher and Packer, I let the rubbed chicken sit for about 20 minutes while came up to room temp from the fridge. I smoked for about 3 hours using maple pellets.
Yesterday morning we went to the farmers market and I picked up a green, red, and purple bell peppers. I used a purple onion and a yellow onion and several cut up cherry tomatoes and jalapenos from my mini-garden. After cutting up the veggies, I added some home smoked salt, some garlic, and some oil and let it sit for an hour or so.
I then fired up my outdoor griddle and cooked the veggies for a few minutes before adding the already cooked chicken. I put the flour tortillas on the griddle to warm them up a bit.
For even more smoke, we used some grated smoked Munster cheese.
I think the smoked chicken fajitas were better than any restaurant fajitas I have had in a long time.
HK91
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