Chicken Fajitas

RADDY1973

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Hi all, just got a Traeger 780 and am going to do some Fajitas today. On my weber i could cook them low using my slow n sear then brown off over the coals at the end, whats the best method on the Traeger. I was thinking about 200F first of all then crank heat up to 450F at the end to crisp up. Do you guys have any tips on doing chicken breasts or does this sound ok. Cheers guys :)
 

Slimpicker

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That sounds about right.... the LOW should form the outer part that traps the juices in and smokes, I don't go higher than 350 but that's just me... are you doing skin on/skinless breasts? tenderloins? or what?
 
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RADDY1973

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That sounds about right.... the LOW should form the outer part that traps the juices in and smokes, I don't go higher than 350 but that's just me... are you doing skin on/skinless breasts? tenderloins? or what?
Skinless breasts, I'm running at 180 until internal temp hits 120 then was going to whack up temp until 165.
 

RemE

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My fam loves chicken, I do boneless skinless thighs and breasts all the time. I have found that the Traegers don't really crisp chicken but I get great results by going hot for the whole cook. Many have told me it's the best chicken they've had so I'm in the ball bark.

I have done this countless times over the last 8 years, first on a Traeger Junior Elite and now on my Timberline.

I rub the chicken parts, it's fun to experiment with rubs for sure! My wife likes more herb flavors and I like the red spicy blends. I pull the chicken from the fridge, apply rub and let them sit out and covered for 45min-1hr.

I heat the grill to 460F. Bottom grate, at the 2" raised position, my grill is hotter on the left so I put breasts there, spray oil on grates before dropping chicken.

Breasts take 15min per side, thighs take 10min a side, So I run a timer and use this sequence to cook everything in 30min;
1- Drop the breasts, and set a timer for 10min
2- Next Drop thighs, set timer for 5min.
3- Flip Breasts, set timer for 5min.
4- Flip Thighs, set timer for 10min.
Probe parts with instant read thermometer, 160F (it's ok if they overshoot up to 10 degrees)

This gets everything cooked and completed at the same time. The chicken looks great, grill marks, and super juicy.

I kept careful notes and slowly dialed the temps to get me the 30min cook, your grill may vary a little but this will get you close.

Report back if you try this.
 
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RADDY1973

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My fam loves chicken, I do boneless skinless thighs and breasts all the time. I have found that the Traegers don't really crisp chicken but I get great results by going hot for the whole cook. Many have told me it's the best chicken they've had so I'm in the ball bark.

I have done this countless times over the last 8 years, first on a Traeger Junior Elite and now on my Timberline.

I rub the chicken parts, it's fun to experiment with rubs for sure! My wife likes more herb flavors and I like the red spicy blends. I pull the chicken from the fridge, apply rub and let them sit out and covered for 45min-1hr.

I heat the grill to 460F. Bottom grate, at the 2" raised position, my grill is hotter on the left so I put breasts there, spray oil on grates before dropping chicken.

Breasts take 15min per side, thighs take 10min a side, So I run a timer and use this sequence to cook everything in 30min;
1- Drop the breasts, and set a timer for 10min
2- Next Drop thighs, set timer for 5min.
3- Flip Breasts, set timer for 5min.
4- Flip Thighs, set timer for 10min.
Probe parts with instant read thermometer, 160F (it's ok if they overshoot up to 10 degrees)

This gets everything cooked and completed at the same time. The chicken looks great, grill marks, and super juicy.

I kept careful notes and slowly dialed the temps to get me the 30min cook, your grill may vary a little but this will get you close.

Report back if you try this.
Will have to try this 👍, I just had mine and was very good, kept at 180 until hit 110 internal the went up to 400 until 165.came out pukka, will have to give your method a try next time. 😁👍
 
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