BBQ Chicken Fajitas with Spicy Guacamole DJ BBQ
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Date: 2020-05-11
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Comments and reviews: 10
Mario
I will try to make a video of this cool recipie! You need a large white onion Tomato paste, we call it consome de tomate. The juice of 5 limes, salt&pepper. And some aluminum foil. Peel the onion and with a core remover(the ones you use for apples)make a small hole on the top of the onion. Mix the tomato paste and the juice of the limes with seasoning in a cup and pour it inside the onion. And then return the piece of onion you took with the core remover back on. wrap it in aluminum foil and put it close but no touching the coal for 20 minutes. Remove the Foil and cut on a plate and it will break down to be juicy Cebolla Asada
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I will try to make a video of this cool recipie! You need a large white onion Tomato paste, we call it consome de tomate. The juice of 5 limes, salt&pepper. And some aluminum foil. Peel the onion and with a core remover(the ones you use for apples)make a small hole on the top of the onion. Mix the tomato paste and the juice of the limes with seasoning in a cup and pour it inside the onion. And then return the piece of onion you took with the core remover back on. wrap it in aluminum foil and put it close but no touching the coal for 20 minutes. Remove the Foil and cut on a plate and it will break down to be juicy Cebolla Asada
reply
NewStateOfMind
hey dj bbq oh man. i tried this. smh. awesome. minus the guacomole. i dont eat avocados. :(. but the pico de gallo. or pico de rado as u say i didnt really spice it up too much. those peppers will kill me. hehe. for the most part i did add some heat to it. this great ty so much. question have u made any tasty sides w/ your bbq. like a casserole. mac and cheese. something. i havent seen that yet.
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hey dj bbq oh man. i tried this. smh. awesome. minus the guacomole. i dont eat avocados. :(. but the pico de gallo. or pico de rado as u say i didnt really spice it up too much. those peppers will kill me. hehe. for the most part i did add some heat to it. this great ty so much. question have u made any tasty sides w/ your bbq. like a casserole. mac and cheese. something. i havent seen that yet.
reply
stephen
just made this lot last night. super awesome and I think my neighbours now love me for life. was a fake barbequer for years. (aka gas man) but have been converted. loving my kettle bbq. a big thanks for the informative and enjoyable videos. slightly bummed that I was so into eating it all up that I forgot to take a single picture for instagram. oh well next time #latetotheparty #betterlatethannever
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just made this lot last night. super awesome and I think my neighbours now love me for life. was a fake barbequer for years. (aka gas man) but have been converted. loving my kettle bbq. a big thanks for the informative and enjoyable videos. slightly bummed that I was so into eating it all up that I forgot to take a single picture for instagram. oh well next time #latetotheparty #betterlatethannever
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Novacification
My girlfriend makes the chicken for our Fajitas in much the same way, only she cooks/boils the chicken on low heat in the beer and spice mix and when its tender and delicious she pulls it apart like you do with pulled pork. If you don't have a grill handy, try it this way. The beer and spice mix ends up being a delicious thick sauce.
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My girlfriend makes the chicken for our Fajitas in much the same way, only she cooks/boils the chicken on low heat in the beer and spice mix and when its tender and delicious she pulls it apart like you do with pulled pork. If you don't have a grill handy, try it this way. The beer and spice mix ends up being a delicious thick sauce.
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elizabethdalloway
Hey! As usual, love you and your take on this recipe. A few tips for you to try from a Mexican; ) lower on the cumin a bit and add a pinch of oregano. Always good! Also, good pico de gallo always has chili in it, particularly green =) hope you like my tips and keep these videos coming! You're my favourite on FoodTube!
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Hey! As usual, love you and your take on this recipe. A few tips for you to try from a Mexican; ) lower on the cumin a bit and add a pinch of oregano. Always good! Also, good pico de gallo always has chili in it, particularly green =) hope you like my tips and keep these videos coming! You're my favourite on FoodTube!
reply
08silveradoonrims
Making this tomorrow, cant wait! Would be cool if you could list ingredients in the info box. Gonna order your cookbook as soon as its available. I live in the states so dont know if there will be an available here! Keep the awesome recipes coming.
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Making this tomorrow, cant wait! Would be cool if you could list ingredients in the info box. Gonna order your cookbook as soon as its available. I live in the states so dont know if there will be an available here! Keep the awesome recipes coming.
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perfectforehand
I've tried grillin' chicken breasts many times, but they always dry out. I've tried cuttin' against the grain, bashin 'em with a meat mallet, but even that didn't make 'em tender. Please help me out here bro. Peace.
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I've tried grillin' chicken breasts many times, but they always dry out. I've tried cuttin' against the grain, bashin 'em with a meat mallet, but even that didn't make 'em tender. Please help me out here bro. Peace.
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Yanuh222
Mang Inasal is one of the most famous fastfood restaurant here in the Philippines, with over 500 branches nationwide.
Now I'm going to teach you a homemade version of their best seller dish chicken inasal "pm 1" and "pm 2"!
Ingredients
1 kg Chicken (cut like mang inasal do)
2 tbsp Minced Garlic
1 cup Chopped Lemongrass (tanlad)
2 tbsp Minced Ginger
1/2 cup Calamansi Juice
1 cup Coconut Vinegar
1 tbsp Slat
4 tbsp Muscovado Sugar
1 cup Sprite
1 1/2 tsp Freshly Ground Black Pepper
Basting
4 tbsp Atsuete Oil (annatto oil)
1/2 cup Melted Margarine
Pinch of Salt
1 tsp Calamansi Juice
For the Dipping Sauce
Soy Sauce
Calamansi
Red Chilies
Procedure
In a medium or large mixing bowl combine all marinade ingredients. Mix well.
Put the chicken, massage and marinate the chicken for 4 hours.
For the basting, combine all basting ingredients, mix well and set aside.
Grill the chicken until cooked, baste with the margarine mixture.
I suggest you to use a cooking thermometer to make sure that the chicken is cooked, 165 F required temp for cooked chicken to kill salmonella bacteria.
Serve with dipping sauce
reply
Mang Inasal is one of the most famous fastfood restaurant here in the Philippines, with over 500 branches nationwide.
Now I'm going to teach you a homemade version of their best seller dish chicken inasal "pm 1" and "pm 2"!
Ingredients
1 kg Chicken (cut like mang inasal do)
2 tbsp Minced Garlic
1 cup Chopped Lemongrass (tanlad)
2 tbsp Minced Ginger
1/2 cup Calamansi Juice
1 cup Coconut Vinegar
1 tbsp Slat
4 tbsp Muscovado Sugar
1 cup Sprite
1 1/2 tsp Freshly Ground Black Pepper
Basting
4 tbsp Atsuete Oil (annatto oil)
1/2 cup Melted Margarine
Pinch of Salt
1 tsp Calamansi Juice
For the Dipping Sauce
Soy Sauce
Calamansi
Red Chilies
Procedure
In a medium or large mixing bowl combine all marinade ingredients. Mix well.
Put the chicken, massage and marinate the chicken for 4 hours.
For the basting, combine all basting ingredients, mix well and set aside.
Grill the chicken until cooked, baste with the margarine mixture.
I suggest you to use a cooking thermometer to make sure that the chicken is cooked, 165 F required temp for cooked chicken to kill salmonella bacteria.
Serve with dipping sauce
reply
goodgamenore
This is freakin awesome! The guacamole is the best thing about it and if you let the chicken rest in the spices overnight it's unbeatable. This is my go to fajita recipe now.
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This is freakin awesome! The guacamole is the best thing about it and if you let the chicken rest in the spices overnight it's unbeatable. This is my go to fajita recipe now.
reply
clixbits
I like the recipe, but those chicken breasts look pretty dry. I would have thought that Chicken thighs would be better, and REST the meat for quite while before slicing.
reply
I like the recipe, but those chicken breasts look pretty dry. I would have thought that Chicken thighs would be better, and REST the meat for quite while before slicing.
reply
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