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| Beef Fajitas and Chicken on the Gas Grill Part 2 |
| As stated earlier, chicken doesn't have a skirt steak, so it is only cooked in the fajita style. |
| The chicken is marinated for 12 hours with beer, garlic, and soy sauce (here's a Chamorro influence). For today's chicken, I'll be using boneless-skinlees thighs. Although I love chicken skin, it's not good for fajita style cooking. |
| The chicken was rubbed with my meximorro rub after they came out of the marinade.,Sorry for not having a picture of them rubbed.The chicken is then tightly packed onto the grill, and that's okay. As you can see, when they are fully cooked, they have shrunk and the grill's space was utilized well. I cook the chicken for 30 minutes, turning the chicken twice on each side. Always cook your chicken all the way! Make sure the flame is not high and burning the chicken. |
| Let them sit for a little while (5-10minutes) and the slice or pull apart. |
| I hope you enjoyed this cooking adventure, and that it was helpful in your understanding of grilling fajitas. Cooking with propane can be easier than with charcoal, yet it can still be very tasty. HAFADAI |