Ingredients
Equipment
Prep Time: 20 minutes + overnight marinade Cook Time: 25 minutes Serves: 6–8
If you're ready to light up your backyard this season, start it off with fajitas. They're fast on the griddle, endlessly customizable, and perfect for feeding a crowd. Today Dan is walking you through our go-to beef and chicken fajita cook — complete with the insider recipe for our now-retired fajita seasoning.
The Insider Secret: DIY SuckleBusters Fajita Seasoning
Our original fajita seasoning is discontinued, but here's exactly how to make it at home with products we still carry. Grab one of our SPG rubs — SPG Hot, 1836, or Campfire Steak Seasoning — and pour out about half a bottle. Dan's pick is 1836 for the cracked black pepper. Then open one of our Texas Chili Kits, pull out the seasoning pouch inside, and dump it into your SPG bottle. Put the lid on tight and shake it up. That's it — homemade SuckleBusters fajita seasoning.
Ingredients
The Meat
- ~2 lbs beef fajita meat (skirt or flap)
- ~2 lbs chicken breast or tenders
- Pineapple juice (enough to fully cover each)
- DIY fajita seasoning
Veggies & Toppings
- Sliced onions
- Red and green jalapeños, sliced
- Olive oil
- Lime juice
- Flour tortillas
- Butter (for the griddle)
- Shredded cheese, hot sauce, chipotle pepper sauce
Instructions
1. Prep & Marinate (Day Before) Place your chicken in a zip-top bag and pound it out to an even thickness. Cover completely with pineapple juice and seal. For the beef, trim any loose bits, bag it up, and cover with pineapple juice. Refrigerate both overnight.
2. Make the Fajita Seasoning Combine half a bottle of your chosen SPG rub with the seasoning pouch from a Texas Chili Kit. Seal the bottle and shake well.
3. Griddle the Tortillas Heat your griddle and melt a little butter. Lay each tortilla down, spin it to coat, and cook until it puffs up. Hold finished tortillas in a warmer.
4. Season & Grill the Veggies Toss sliced onions and jalapeños with olive oil, a generous coat of fajita seasoning, and a squeeze of lime juice. The lime gives just enough citrus to make the veggies pop. Grill on the griddle until softened and lightly charred.
5. Cook the Chicken Pull the chicken from the marinade and place directly on the hot griddle. Apply a nice, thin, even coat of fajita seasoning — it'll turn a beautiful deep red. Flip, season the second side, and cook to an internal temp of 160–165°F.
6. Cook the Beef Same approach — straight from the bag onto the griddle with a thin even coat of seasoning. Adjust your cook time by thickness. Thinner pieces can stay a bit rarer, thicker cuts go a little longer.
7. Slice & Serve Slice everything against the grain. Set it all out buffet-style — meat, grilled veggies, warm tortillas, cheese, hot sauce, and chipotle pepper sauce — and let everyone build their own.
Dan's Tip: The pineapple juice does double duty. It tenderizes the meat and adds a subtle sweetness that plays perfectly off the chili-forward seasoning. Don't skip the overnight soak.
Watch the video
See the full recipe video here: