Chicken Fajitas at Home

We’re making Chicken Fajitas tonight because it’s delicious and very easy to make.

Recipe: https://www.andy-cooks.com/blogs/recipes/chicken-fajitas

As promised in the video, here is the recipe for my Chicken and Citrus dish that inspired the chips..

Chargrilled Spiced Chicken with Citrus
Ingredients
– 1 chicken broken down in to 10 pieces (or you can use 10 drumsticks)
– 1 tbsp achiote paste (leave it out if you can’t find it)
– juice and zest of 1 orange
– juice and zest of 1 limes
– juice and zest of 1 lemon
– 4 cloves garlic, finely diced
– 1 tbsp smoked paprika
– 0.5 tbsp cumin
– 0.5 tbsp oregano
– 2 tbsp apple cider vinegar
– 1 tsp fresh ground black pepper
– big pinch of salt

Directions
1. In a bowl, mix together all the ingredients (except the chicken) for the marinade.
2. Add the chicken to the marinade, making sure you cover the chicken well in the marinade. Leave in the fridge to marinate for two hours or over night.
3. Grill the chicken drumsticks over a medium high heat. Once the outside of the chicken is sealed, you can start brushing on the leftover marinade. Grill some extra lemons and limes as a garnish.

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Okay. There is noise going on next door because some prep happening. There’s also prep happening here. There is. What are we eating? Oh, you What are we eating? You put it in the uh in notion. No, I didn’t. This is not one of the ones I put in there. I request things and then sometimes he changes them. No, this is fajitas. Chicken fajitas. Classic. Absolute classic. So, the reason we’re doing this is because one of the reasons we did a video that was released Friday, link above, about spice, and we talk about making your own Mexican spice mix. So, there’s going to be a recipe underneath for this dish and the spice mix, but you should go watch that video first. Talks a little about spice. So, okay. Okay. Yeah. Good plug. But don’t watch this video first, then go watch that video. Yeah. Do you know what I realized you replaced that I had put in there, which was actually it was someone’s request. Yes. Carry on. How to cook a t-bone. Oh, yeah. Well, okay. Maybe one day we’ll if you’re lucky. Yeah. I’ll just I’ll just keep putting it in there. There’s a couple of videos you’re trying to There’s like what or is that like a long steak cooking video? Yeah, there’s like a couple of steak videos in the works. Oh, so okay. you know, didn’t want to double up. So, I got some chicken thigh, sliced nice and thin, seasoned it with some salt, uh little bit of like peanut oil, neutral flavored oil, and then a good amount of that um the TMX kind of spice mix that I get lime juice. Little bit of lime juice. And we’ll let that marinade for I don’t know until until I put it in the pan. But you could do it for a couple hours. That’d be fine. You usually say one up until 24 hours. Yeah. I probably wouldn’t leave that for 24. You probably could. It’s cuz of the lime juice. A lot of acid in there. Right. Start cooking. Making um chicken ceviche. Yummy. I don’t know how I feel about chicken ceviche. No, me neither. Is it a thing anyway? Chicken ceviche. Uh there’s like a a raw or like a still very rare chicken dish in some parts of Japan, but it’s a special breed of chicken. So don’t try and eat raw chicken. You’ll die. Okay. Unless you’re there and brave. I don’t know if I’d eat it. I guess you would know. Would you eat it if you if we were in Japan and there was like that dish was served to us? Uh I guess you I don’t know. Don’t know. Feels weird. But maybe if it was like a very well-known restaurant, it’ be like, “No, okay.” Just some like random random old dude in an alley. It probably wouldn’t do that. Probably would be that, too. That’s probably where it is legit, though. Yeah. Yeah. True. Yeah. Couple of capsicums that we’ll just cut up. While I’m doing that, feel free to Well, we’re back on Sundays. Yeah, there was a lot of good, you know, people loving that, that’s for sure. Yeah. I You know what? I actually prefer it as well because because we film we film mostly on Mondays now. So at least when the video goes live Sunday, I can get the new comments and questions from a Sunday night for the next day’s video. Whereas when we’re posting it Monday, I had to I was kind of getting questions from videos that were two weeks ago. If that makes sense. Makes sense. Makes sense. So you sabotage yourself is what you’re saying. Yeah. Yep. Anyway, cuz my upload time on my main channel is now Fridays, which I enjoy too. Yeah. Because it’s gives gives you lot more time over the weekend to watch the video. Also means my Sundays aren’t ruined by whether the video has been performing well or not. You can relax. I can relax on Sundays. Now, find out by Friday night and then just But we’re we’ve we’ve got another we’re going we’re going to do this golf channel. We’ve decided. I’m just I’m just putting it out there. Andy only needed a few of you to comment that it’s a good idea for him to be like, “Let’s do it.” It won’t be like We’re not going to like There’s no crosspollination. If you don’t like golf, that’s okay. Don’t subscribe to the new golf channel. But hey, we’re going to do it. Let’s go. Going to do it. Caitlyn’s going to learn how to play golf, too. Yeah. How do you feel about that, Caitlin? I don’t know. I mean, are you excited to learn a sport? I would say I’m excited to try the first time and then it depends on how good or bad I am as to how excited I am to do it on. So maybe I shouldn’t have announced that until uh until I actually had that no one’s good at anything the first time. Yeah. Uh we were chatting about mushy veg last week. Someone said, “Mushy, mushy squashies are the bane of my childhood in the southern US.” Squashes. Squashes. Sorry. Mushy squashes. Yeah, I can imagine that would be similar texture to a zucchini. Really? Yeah. Yeah. No good. You got to try King’s charcoal chicken in Campbell. It’s awesome. Also, what is this with this crazy weather? I don’t know. It was so hot and then it was raining. Humid raining. Then it was sunny and beautiful. It’s all right. I’m going to Sunshine Coast this week. See you later. It’ll be hot. It’s all right. Hot. But you’ll be near the beach. So that’s nice. Uh Barbecue Galore sell the Gosny dough tray still. And there was after that. Shout out to whoever left that comment. Yeah. And shout out to Barbecue’s Galore. I guess I don’t even know what Barbies Galore is. I don’t think you ever been to Baries Glor. I’m sure. I’m sure you would have. There was also another Gosny question. Y you had the door for the Gosny. They’ve been wanting to get one for their Ark XL, but saw that it was maybe not GZnney approved. What are your thoughts on the door? Well, Gossny sent me that door. So, I don’t know. You would think be What do you It’s not Gos approved. I don’t know. Maybe there’s an aftermarket one. Ah, someone’s done a Okay. But Gossny does have a door. Yeah, the one that Goznney themselves sent to me. So, okay. Okay. What’s happening now? So, I’ve cut up my capsicums or bell peppers. If you’re from North America, I don’t know what do the Canadians call it. They call it capsicum or bell pepper. Canadian friends, let me know in the comments. A couple of jalapenos. I get I get so much grief for my pronunciation of jalapenos. But are you doing jalapenos for a joke? No. Jalapenos. Jalapo. Jalapos. Jalapo. Okay. I just I’m bad with language. Uh I don’t mean to. Sorry. I’m trying to offend anyone. One white onion, nicely sliced. We’re going to saute all this veg off in a little bit of salt and oil and then pull that out, put it aside. Uh and then we’ll do our chicken and we’ll add everything back. And then we’ll put it in this novelty very kind of TexMax sizzling plate. I mean, you could probably do it for like like a sizzling backpack dish, too. But yeah, tortillas on the side. We’re we’re developing our own I’m a big like vinegar based hot sauce at the moment. So developing that. Not going to give you a recipe for that though. But you can choose your own hot sauce to put next to it or pico to go. Yum. Yum. Stunning. Stunning. Okay. What else you got for me? Someone said a golf collab with Ron Chopper and golf with Joel would be hilarious. I don’t Okay. Do you know them? No, I know um Ron Chopper. Okay. There’s a heaps of golf guys that I’d love to collab with. Right. Hey, Andy. Bro. Yeah, bro. When you were a professional chef, what was the dish or food you made that gave you the most joy? I don’t know. What do you love making as a chefing days? I don’t know. Tough question. I don’t have any I don’t want any any my scrapers here. Um, you don’t have a scraper? No. Anyway, um, what do I really love making? Staff meal. Oh, yeah. Yeah, that’s the that’s the best cuz you’re cooking for your mates. And you for staff meals, is it like a lot of the leftovers or just like excess? It depends on the restaurant. Some restaurants are really good and and they’d like let you kind of spend some money. Some restaurants are like, “No, you got to just use the use the trimming.” Yeah. The amount of salmon belly trimmings I’ve eaten. Oh my god. Right. Fish trimmings. Always always get the fish trimmings. What What’s one staff meal you used to make? Uh oh. Pete, poofers. Um good staff meal today. Jacob made us um ears. They’re pretty good. Yeah. Yep. Um Andy, can we have the recipe done that beside your red rock chicken and citrus chips? Yeah, it’s already on my website. Yeah, it is, isn’t it? Is it? Yeah, there’s definitely a recipe for it somewhere. Is it? Well, it’s probably on the short. Yeah, I’ll find it and I’ll remind myself. Post in the description. Little bit more of that uh Texmex seasoning in with the veg. I will remember where do you We get this question a lot. The trays and racks that you use to rest your meat in cooking. Uh he uh Maiden do them. Mhm. So you can get them from Maiden. And you got some cheapies as well, don’t you? Yeah. Yeah. And then there’s just some like Amazon specials, too. So, cheapies from Amazon. How do you clean your barbecue between uses? And how do you deep clean it? I don’t really deep clean it cuz I clean it properly between every use. So, just hot soapy water like most of the time. And then once you finish using it while it’s still hot, just use like a a stiff brush on the grill and then oil it. And then yeah, hot soapy water. That Genesis barbecue has like a good tray like like a little foil tray that all the fat goes into. Yeah. Throw it out when it’s full. Okay. How come you pulled the center of the red onion out of the red onion? I don’t think I’ve seen you do that before. Uh if it’s like going if it’s sprouting. So if it’s going green, I’ll pull it out. Oh. Why? Um you don’t like it? No. Doesn’t taste good? No. Okay. Or I don’t It might be placebo. It might It just looks funny. Don’t worry. Okay. What is your least favorite prep? Mine is peeling pearl onions and loads of garlic. That’s pretty good. No, I don’t mind garlic. Um pancoing or breading stuff. Really? Yeah. I hate it. It’s messy. Is you get like You remember the wet hand, dry hand? Yeah. You still get like just stuff all on your fingernails. It’s hard to clean up. No good. Someone needs to invent a machine. You put something in it, it comes out crumbmed. I think they do exist, but probably at a pretty large commercial level. No, just another single use tool. Yeah, don’t really need that. [Music] I’ve only got a small back area. Do you think it’s worth getting a small barbecue? Any recommendation? Yeah, absolutely. Yeah, get a um the Weber Q’s good or in our apartment we’ve got the Traveler. Traveler, which was good, too. Yeah, it’s like that wide and then it’s on a little fold down table table. It’s good. So, and he’s all for barbecues. Barbecues are the best. And the reason why I think a barbecue is important even if you’ve only got a tiny balcony is cuz you can act like if you if you have a tiny balcony, you probably live in a small apartment, which is fine. I live in a small apartment, but you can’t sear a steak in a small apartment. You just destroy your apartment. It stinks like meat. So you have a small barbecue outside, you can then seal a steak properly. You can cook a piece of fish. Smell going to your neighbor’s house that’s left the door open on their balcony. But sorry if you don’t even have a balcony. Not much you can do about it. Sorry, what if you don’t have a balcony? You don’t have milk? No. We have a backup. Oh, spice. Spicy getting down my throat. Um, just a couple of gelos. Yeah. Yep. Yep. Gelos. Okay. Veg is pretty much cooked. It’s not cooked at all. Actually, it’s probably half cooked, but you still want to add lots of crunch in it. It will continue cooking while it’s in even in this bowl. So, pull it out. Get the pan hot again. And we’ll seal off our chicken. Beautiful. Beautiful. What do you think about that, Caitlin? I’m wondering whether it needs something underneath. Is it too hot to go straight on here? It doesn’t matter. Nope. Okay, just leave it. Do that now. It’s cool. Um, what are your thoughts on the Michelin Guide plan to be operating in New Zealand and also your thoughts on their lack of presence in Australia? Whoa, that’s caused a bit of controversy this one. Bit of drama. Australian fine dining scene is not happy. As as Australians, do we want the Michelin? Australians, do we want the mission guide here? Do we care? Does it make a difference? Look, it depends who you are. Now, if you are someone who’s pushing for that Michelin experience, of which there’s only a handful of restaurants in Australia that are doing are actively would actively kind of be into it, right? It’s really important because there’s a whole subset of customers that literally travel the world to eat at Michelin restaurants, right? So, you think it could bring tourism here? Yeah. The tricky part is is does the does the dollars and cents work? So the amount of money that the government has to pay to get Michelin here, is it going to attract enough people to Yeah. So I I don’t know the answer to that. I’m not an economist. Yeah. Um but it is pretty funny that New Zealand’s getting it and Australia doesn’t have So when does it go there? Like when does it start? I’m not sure. Okay. Not sure. Maybe next year. Yeah, but it’s not free, right? Like New Zealand government paid 6 million bucks to have to have have them come. So yeah, right. Um yeah, it’s but then in New Zealand there’s like a lot of people that are like, why did we spend $6 million on this? Like yeah. So I don’t know. Interesting topic. I think for most people in Australia, even most restaurants in Australia, it doesn’t matter. But for the select few of restaurants that kind of are playing in that top echelon globally, it does matter. Okay. Yeah. There’s also some there are Michelin star restaurants that are like street vendors and they have the odd it’s not necessarily like fancy fine dining. Yeah. I don’t think it actually matters for the one stars. I think it matters if you’re after two or three stars. Right. Yeah. We have the good food guide here, which is a hat system, but it’s it’s different, right? Like it’s Is it Is it Maybe it’s good. The Good Food Guide got some uh competition, right? Oh, they’re the only ones that I guess rate restaurants in Australia. Yeah. Okay. Yeah. So, oil, chicken in. I’m just going to add a little bit more of that taco seasoning. Um, and there should be enough chicken in that enough salt in that already. So, and try not to move it around too much like I’m doing cuz you’re just going to knock all the temperature out of your pan. So, we’ll just let that do its thing for a second. Okay. Um, so I mean that’s that’s all the questions that I have, but we had we had a negative Nelly in the comments last week. Oh, no. Yeah. No, it was quite funny. They left essays. Um, what were they frustrated about? One, uh, the dynamic of our relationship. We’re really passive aggressive. Um, and there’s a lot of conflict and we’re fighting over um I I can’t remember what he said. Anyway, him a male. Well, it’s the username is D James 1345. So, I’m assuming let’s call him Doug. Doug could be James or Delila James. Delila could be Deb. Um, but the reason Deanna and usually I wouldn’t comment to these, but what I was actually funny is just the like responses. I’m not surprised. I love and I just wanted to say thank you. Your responses he’s his comment, their comment made me laugh, but then your responses to it made me lol even more. Um, so especially um perpetually disappointed. Loved your responses. So, from the relationship comment, his response was, “Imagine psychoanalyzing YouTubers you’ve never met. It’s like a PhD thesis. That breakdown had more projection than a cinema.” I want to read this comment now. Um, this this one’s really funny. So, you know how there was dogs barking in the last video? Yes. He thought they Sorry, I’m just picturing a a guy in a basement. Um, they thought that you were referring to police as dogs, not police dogs. And for everyone else who clearly heard the dogs and us referring to the police dogs like dog as in like duck like duck like Well, not duck. No, that’s not that’s not a service dog. That is a That’s a lazy dog. That is an animal called a dog. Now, they also come in police form like police form. They can be trained to be policeed. Uh, so that is a Well, they’re not police. Well, they’re police dogs. Yeah. Yeah. Um, anyway, so I’m being passive aggressive. Yes, dog. Okay. Doug won’t be happy. Doug will not be happy. Um anyway, so they went on a massive rant about um you calling police a dog and um Oh, it was a really uh dogs is an identity. It signals contempt for lawful authority and respect for offender mentality. Um it was something about you basically being a convict. It was quite funny. I’m a convict. He wants the outlaw credibility without any of the consequences. No, wait. Okay. But then perpetually disappointed got in the comments. He was he was clearly disappointed with this guy. Yeah. This comment is a good example of opinion masquerading as insight. Andy didn’t call police dogs in the slang sense. He literally heard dogs barking near the police station. Twisting that into a symbol of criminal identity is just a genderdriven interpretation. Same goes for relationship analysis. Using someone, unless someone has direct knowledge of Andy and Caitlyn’s working dynamic, diagnosing passive aggression or tension from a YouTube video is guesswork at best and character projection at worst. It’s fine to have impressions, but dressing them up as psychological truth just exposes bias, not understanding. May maybe lay off the chat GPT for a bit and formulate your your own opinions. Bravo. Hey, that was that was beautiful. Um, and there was a few others as well saying we literally hear the dogs in the video. So, uh, anyway, that was it was my entertainment this morning when I was doing these comments. So, I hope you were all entertained as well. Uh, and Doug, um, I hope we never see you in the comments again or do. I mean, we we I mean, we enjoy we I think everyone probably found this entertaining. So, yeah. Yeah. But if you get weird, we’ll just block you. It’s pretty simple. Anyway, so this is an example of what not to do. While as chefs, we always say, don’t overcrowd your pan cuz this is what happens. It just starts to simmer and boil. This is what you don’t want to happen. So, you got So, if this does happen to you, like it’s happening to me, you got a couple of you got a decision to make. You can boil all this water off, right? The issue you have with that is then you’re going to overcook your chicken. Mhm. You can leave it in there. Then the issue you have is a very wet nacho mix. Yeah. So, do you want overcooked chicken or a wet nacho mix? Kylie, can you just pour some of the liquid out? You could, but it’s it feels there’s a lot of you just like that’s all flavor. That taste that’ll taste delicious. That right. Okay. So, it’s a bit of a predicament. Um, I would say wet nacho nits because there’s nothing worse than overcooked chicken. Yeah, that’s true. It’s pretty nasty. All right, in goes the veg. Wonder what old mate’s going to think about my Oh, this guy can’t cook. Stir that. Going to analyze me. He’s going to analyze you yet. Oh, she’s I was too busy laughing. Yeah. Oh, you should read the other one about our relationship. That’s also about what? Our relationship is also an another person or the same person. It was the same person. How many comments did you leave? Three. Wow. Two were about the dogs, one was about our relationship. So, yeah. Um, anyway, I’m not going to bother reading that. I don’t I got I got things to do. Um, that’s it pretty much. That’s good to go. We’re going to serve it with some tacos, tortillas. See, I should be putting this in the sizzling thing. I’m not going to cuz it’s all it’s going to do is just sizzle and go everywhere. Okay. Okay. So, what we’re going to do, I like to do mine um tortillas like this. Straight on the open flame. If you don’t have an open flame, just in a dry hot pan and then I’ll make use tongs if you don’t want to use your fingers. Yeah, probably use tongs. It’s It catches the light, but you know, that’s just flavor. Yeah. Adds char. I love the taste of LPG. But that’s what you’re looking for. I’ll just do some of those. Wrap them up. Roll them up. You’re just pretending. Yeah, I’m rolling it up. What? To serve it? Oh, yeah. Oh, okay. You serve them separately and then Yeah, serve it separately. Yeah. Okay. I thought you were just pretending like this is your We’ll eat from the pan cuz it’ll be gross. I’ll make you one up and we’ll have some of Oh, you know. Do you want hot sauce? Yeah. Oh, okay. Oh, she’s brave today. So, oh, you’re splitting it. Are you just doing like little Yeah, just a little little taster. Little biters. Okay. Yeah. We’ll see. See what you think. Chili. No. No jellapino for me. Duck. Ducky. Duck. Hello. You’re awake. A little bit of Andy’s hot sauce. Here he comes. There you go. Oh, thank you. Hi, mate. Eat over these. Yeah. Eat over a fresh one. It’s pretty hot. Oh, yeah. I’ll let you bite first. Yeah. It’s hot. Hot. Am I going to burn my mouth? Mhm. Okay. Thanks for watching, legends. We’ll see you next week. We’ll see if she likes it first. You know what? It’s not even that wet because obviously all the liquid is in the bottom. But definitely a good choice. And it’s not overcooked. It’s not overcooked. And that’s important. All right. Peace. So intense. All right.