Using a grill-safe pizza stone on a grill is a great way to cook fajitas. It results in wonderfully charred chicken and blistered, caramelized veggies in no time. The tangy, spicy and salty marinade is super flavorful. This method for preparing fajitas might just become your new summer favorite.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon chipotle in adobo sauce, chopped
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- Juice of 1 lime
- Kosher salt and pepper
- 1 pound bell peppers, cut into 1/4-inch-thick slices
- 1 small red onion (about 3 ounces), cut into 1/4-inch-thick slices
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch-thick slices
- 8 fajita-size tortillas, warmed
- Guacamole, pico de gallo, hot sauce and sour cream, for serving
Instructions
- Place a grill-safe pizza stone (see Cook’s Note) that is at least 14 inches in diameter on a grill. For gas grills with 3 or more burners: Turn all the burners to high heat and close the lid. Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter with enough charcoal for high heat, then light it (be sure to consult the grill manufacturer’s guide for the best results for high-heat cooking). Close the lid and let the stone heat until the internal temperature of the grill is 500 degrees F, about 30 minutes.
- Meanwhile, make the marinade. Mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onions to one bowl and mix to combine. Add the chicken to the other bowl and mix to combine.
- Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through, has a nice char on the bottom and the vegetables are softened and caramelized on the bottom, 10 to 12 minutes (3 to 5 minutes if using a charcoal grill).
- Transfer the chicken and vegetables to a platter and serve in the tortillas with the guacamole, pico de gallo, hot sauce and sour cream, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 400 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 31 g |
| Cholesterol | 83 mg |
| Sodium | 772 mg |
| Serving Size | 1 of 4 servings |
| Calories | 400 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 31 g |
| Cholesterol | 83 mg |
| Sodium | 772 mg |
Reviews
I’m afraid to put my pizza stone on the grill since it shattered when accidentally place on a stove eye that was left on low. It did sit on the eye for quite a while.
I ended up making this on a stove top grill and it was great! Got rave reviews and was able to use gluten-free tortillas for my daughter with an allergy. A keeper! and I will definitely try it on the grill with a pizza stone.
Used a cast iron skillet and it was quite fun and more smokey flavored than traditional. Flavor was way better than just buying fajita seasoning and dowsing the meat and veg. Will freeze leftover chipotle with adobe in a small container to use here and there…..
Great flavors and an easy one “pan” dish. I did let the chicken and veg marinate for a couple of hours, mainly because we were entertaining and it was easier to have it all ready to go. My only complaint, the pizza stone was very difficult to clean. I have an Emile Henri pizza stone that I rarely use. It’s one of the reasons I tried this recipe, trying to get another use out of it. It’s rated for oven and grill use. We followed the cooking instructions to the letter, and I had a lot of charred, stuck-to-the-stone stuff. I will try this recipe again, but maybe not on the stone.
Excellent just as written except the cooktime is a little off. Need to cook on the gas grill about 5 minutes longer.
Great flavors and very easy!
Well, I haven’t used this recipe yet, largely because I’m really confused. If you were to put a gas grill next to a charcoal grill, and heat both to 500°, why does it take 10-12 minutes to cook on the gas grill, and only 3-5 minutes on the charcoal grill? That makes no sense! I’ll give it a 3 star rating just because it sounds really good.
I use my cast iron grill on the BBQ to cook this… it’s amazing!!!
Terrible idea. Readers will be ruining their pizza stones because of this.