Sometimes, you want a no fuss meal. Enter Deconstructed Grilled Chicken Fajitas. On an exhausting weeknight, the thought of boning and slicing the chicken seemed superfluous. So, I served them up deconstructed with the tortillas and veggies on the side to assemble or simply eat as you please.

It’s #FarmersMarketWeek!!  Did y’all know that?  It is!  I love Farmers Market Week!!  It’s that time where I get to share the delicious produce and products I can get at my local farmers market.  And mine has a LARGE array of items for sale, which makes this even more exciting.

This time last year, I was praising the market by work.  Which was amazing.  It had good produce, but lately, it’s more about the cooked food.  It’s a great place to stop for lunch, but my favorite produce vendor isn’t there anymore.  Which saddens me.  She had KILLER produce that was different and not common at all.

This year, however, we’ve been going to our local farmers market that’s minutes from the house.  It has a large selection of items to help cook up a farm to table meal any day of the week.  Not only are there fresh fruits and vegetables, but there’s fresh frozen fish, organic free-range meats of all kinds, a food truck or two if you get hungry, fresh pickles, kombucha, honey, peanut butter, kettle corn, and fresh baked breads and pastries.

I bought the onion and peppers from the market for this recipe.  However, I didn’t buy the chicken.  I already had some in the fridge, but I could have!  There’s free range chicken and eggs for sale at my market from at least 2 vendors.  There’s beef.  We bought an 11-pound brisket one weekend when I was testing my grill smoked brisket method and recipe.

The hubs and I have enjoyed the line caught, fresh frozen fish that’s available for purchase there, too.  We’ve had haddock which I DEVOURED and rock fish. The ling cod was different.  I’d rather have the rock fish next time.  Then there’s the haddock cheeks I can’t wait to try.  I look forward to having fish from them every week.  AND it silences the hubs on the “you can’t get fresh fish here” argument.  No, it’s not Naples Florida fresh, but it’s the best tasting fish we’ve had here in forever.

Mine also has pickles.  Two vendors worth of pickles.  I’m tempted, but always forget to get cash and they don’t take plastic.  I’m craving me some bread and butter pickles, though.  I might have to break down and stop at the ATM on the way this weekend.

We’ve purchase olive oils and vinegars!  Along with some spice mixes from those vendors.  We love the olive oil from the Manassas Olive Oil Company.  Their garlic olive oil is so delicious.  We almost use it exclusively now.

We could even get breakfast or lunch there.  The sausage vendor sells breakfast biscuits and there’s typically two food trucks.  This week there was a third truck that had the most amazing smelling donuts dipped in maple that smelled sinful.  If they’re there this week, I’m not sure I can resist.  Just saying.

I almost remade this recipe.  ALMOST.  The hubs cooked the thighs, because he’s the grill master.  When he pulled them off, he said “These look pretty!”  And they did.  See?  They looked perfectly cooked with great grill marks.  They looked moist and delicious.  Of course, I couldn’t NOT photograph them.  I had to!  Because they did look so perfectly delicious.

You can’t tell me that you’re not drooling.  I’m drooling.  That plate looks so hearty and delicious.  And perfect for a summer weeknight meal.  The sweet onion, the sweet peppers, the flavored beans, and the toasted tortillas all make for a deliciously simple deconstructed grilled chicken fajita.

I simply rubbed the thighs with fajita seasoning.  Which I realize I haven’t shared yet.  I really should because it’s a delicious spice mix.  It’s similar to my taco seasoning with but a few twists.  I’m almost positive you will not be able to guess the extra flavors in my fajita mix.  You’ll just have to wait and see when I share it.

Now, when I dove into these deconstructed grilled chicken fajitas, I tore the fajita up into pieces.  Then I grabbed some onion, pepper, and chicken and wrapped little bites in the torn pieces of fajita tortilla.  That’s how I ate my fajitas.  And they were delicious!

You can grill peppers and onions like this all the time.  Just throw them on the grill.  I do that with corn, too.  You wouldn’t believe how delicious that is.  I don’t even clean the corn.  I just trim the ends and the silks and toss them on the grill.  When they come off, that’s when I shuck them.  Not before.  Vegetables are so easy and delicious on the grill, don’t you think?

I’ve been known to thick slice zucchini and aubergine to grill for a side dish.  The flavor of the vegetables just shine when they’re cooked like this.  The char caramelizes and the grill leaves a smoky flavor that’s delicious on fresh vegetables as much as it delicious on meats.  Just like that char on the onion and peppers you see there which is full of SO much flavor.

The hardest part about this meal is remembering to time the chicken.  Seriously.  If you’re not good at setting a timer like we aren’t, then it will be a challenge.  But, if you’re good at setting the timer, then I can’t imagine anything about this dish will be difficult.  It’s super simple and oh so delicious.

Have you tried fajitas at home?  What are your favorite toppings?

I hope you’re check out what the rest of the bloggers cooked up today.  I know it’s something delicious!

Deconstructed Grilled Chicken Fajitas

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Sometimes, you want a no fuss meal. Enter Deconstructed Grilled Chicken Fajitas. On an exhausting weeknight, the thought of boning and slicing the chicken seemed superfluous. So, I served them up deconstructed with the tortillas and veggies on the side to assemble or simply eat as you please.

Print

Ingredients

• 4 bone-in, skinless chicken thighs
• 3 large bell peppers (about 4 inches in diameter)
• 2 large sweet onions (about 4 inches in diameter)
• 2 tablespoons taco seasoning
• 28 ounces canned black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• pinch cayenne pepper
• 8 fajita sized flour tortillas

Instructions

Preheat grill to high heat.

Sprinkle both sides of the chicken thighs with the fajita seasoning.

Cut the bell peppers in half. Slice in half and remove the seeds and membrane.

Remove the skin from the onions and cut into 1/4 to 1/3 inch slices.

Place the beans in a small pot on low heat on the stove. Stir in the cumin and chili powder along with salt and cayenne pepper to taste.

When the grill is heated place the chicken thighs on the grill and cook 8 to 10 minutes. Turn the thighs over and cook an additional 8 to 10 minutes or until the internal temperature reaches 165F. 

When you turn the chicken thighs over, drizzle the pepper halves and onion slices with olive oil and place on the grill. Cook 4 minutes per side or until tender.

When the chicken reaches 165F remove from the grill and let rest 10 minutes before serving.

While the chicken is resting, slice the peppers and onions and heat the tortillas. (I used the grill since it was still hot but you could use your gas stove, oven, or microwave). 

Use a potato masher and mash some of the beans to thicken them.

Serve your deconstructed fajitas with your choice of additional toppings like tomatoes, sour cream, salsa, or rice.

Monday #FarmersMarketWeek Recipes

• Banana Nut Muffins by Family Around the Table
• Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
• Easy Gazpacho Recipe by Everyday Eileen
• Fresh Corn & Tomato Fettuccine by Jolene’s Recipe Journal
• Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor’s Adventures
• Grilled Corn Salad by House of Nash Eats
• Grilled Shrimp and Summer Squash Tacos by Tip Garden
• Hummus Chicken Salad by Hezzi-D’s Books and Cooks
• Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
• Mexican Street Corn Salad by Simple and Savory
• Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
• Potato and Pea Salad by A Day in the Life on the Farm
• Ribeye Steaks with Corn Salsa by The Redhead Baker
• Roasted Tomato Salsa by Books n’ Cooks
• Slow Cooker Summer Ratatouille Stew by Palatable Pastime
• Sour Cream Peach Pie by Kate’s Recipe Box
• Summer Pudding by Caroline’s Cooking
• Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Watermelon Cucumber Smoothie by Cookaholic Wife
• Zucchini Quiche by Karen’s Kitchen Stories