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Sous Vide Chicken Fajitas with Charcoal-Grilled Vegetables

Sous vide chicken thighs finished over charcoal with grilled peppers, onion, and garlic herb butter, served with flour tortillas and refried beans.

Prep
30 min
Cook
2 hr
Total
2 hr 30 min
Yield
6 servings
Finished Sous Vide Chicken Fajitas with Charcoal-Grilled Vegetables

Instructions

  1. Heat the water bath

    Heat a sous vide water bath to 165°F.

  2. Season the chicken

    Trim excess fat from the chicken. Strip and finely chop the 2 tablespoons oregano for the chicken. Combine the oregano with ¼ cup avocado oil, kosher salt, black pepper, chili powder, cumin, and smoked paprika. Coat the chicken with the mixture. Reserve the lime juice for after grilling; do not add it to the bags.

  3. Cook the chicken

    Seal the chicken in sous vide bags in a single layer. Submerge in the water bath and cook for 2 hours.

  4. Prepare the vegetables and toppings

    While the chicken cooks, cut the bell peppers into broad panels for grilling. Cut the onion into ½-inch-thick rounds, keeping the rings together. Strip and finely chop the 1 tablespoon oregano for the butter. Shred the Monterey Jack cheese. Squeeze the limes, keeping the ¼ cup juice for the chicken separate from the 1 tablespoon juice for the vegetables.

  5. Heat the grill and beans

    Near the end of the sous vide cooking time, light the charcoal and set up direct and indirect heat zones. Warm the refried beans in a small saucepan according to the label, then keep warm.

  6. Grill the vegetables

    Brush the peppers and onion with 1 tablespoon avocado oil. Grill over direct heat, turning occasionally, until charred and tender, about 8 to 12 minutes. Move to indirect heat as needed to finish softening without burning. Transfer to a platter.

  7. Grill the chicken

    Remove the chicken from the bags and pat thoroughly dry. Grill over hot direct heat until browned and lightly charred, about 1 to 2 minutes per side, working in batches as needed.

  8. Make the herb butter

    Combine the butter, minced garlic, crushed red pepper flakes, and 1 tablespoon oregano in a small saucepan over medium-low heat. Cook, stirring often, for 2 to 3 minutes without letting the butter burn.

  9. Warm the tortillas

    Briefly grill the tortillas on both sides until warm and lightly marked. Wrap in a clean kitchen towel to keep warm.

  10. Slice and finish

    Slice the grilled vegetables into strips and toss with 1 tablespoon lime juice. Slice the chicken into approximately ¼-inch-thick strips and toss with ¼ cup lime juice. Arrange the chicken and vegetables on a platter and spoon the herb butter over them.

  11. Serve the fajitas

    Serve the warm tortillas, Monterey Jack cheese, and sour cream separately, with the refried beans alongside.