NEW 😋 BBQ RECIPE | Mini Chicken Fajita Tacos These one-bite tacos are ideal for a sunny day in the garden or an informal party. These tasty tacos are filled with juicy grilled chicken and a colorful mix of fresh vegetables with a spicy chili sauce for a real flavor explosion. A guaranteed hit with friends and family!
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Ingredients
- 4 large tortillas
- 3 tablespoons of buttergram
- 500 grams Pulled Chicken from Chicken Thigh Fillet
- 200 grams of crème fraîche
- 6 slices of cheddar, cut into cubes
- 1 red pepper
- 1 red onion
- Not Just BBQ Chipotle Chilli Rub
- Not Just BBQ Beer Can Chicken
- XL Red Chilli Hot Sauce
Benodigdheden
- Kamado barbecue
- Charcoal
- Cutting board
- Cookie cutter
- Sharp knife
- Fireproof muffin tin
- Dish
>> Watch HERE the step-by-step how-to video recipe <<
Snelle recept stappen:
TIP! Wacth the live recipe video HERE > Â
1. Heat the BBQ to 200 degrees, indirect cooking.
2. Rub the chicken thigh fillets generously with Beer Can Chicken. Place the chicken thigh fillets on the grill, over indirect heat! And grill briefly until an internal temperature of 78 degrees is reached. (About half an hour)
3. In the meantime, cut as many rounds as possible from the tortillas. Use the ring shape.
4. Mix melted butter with Chipotle Chill rub (very spicy/hot, so moderate). Dip the tortillas through this. Turn the metal muffin tin upside down and place the tortillas between the ‘cups’. Place in the grill for 5 minutes and let cool. Cooling is extremely important because this is the stage where the taco hardens and retains its shape.
5. Chop the red pepper and fry it briefly in an ovenproof dish or on the Monolith grill ring.
6. In a bowl, mix the pulled apart chicken, briefly fried diced peppers, fried red onion, crème fraîche, cubes of cheddar and a tablespoon of Chipotle Chill rub.
7. Fill each taco with the mix and sprinkle with cheddar. Place the tacos next to each other in an oven dish. Heat in the still warm BBQ for 5 minutes until the cheddar melts.
8. Drizzle with XL Red Chilli hot sauce.
