Flattening the bird helps everything cook evenly, so the breast stays tender and the dark meat finishes perfectly. It’s easier to roast, easier to carve, and way more forgiving than the traditional whole-bird method.

Once you try it, you’ll never go back. It turns an intimidating project into a confident, no-big-deal kind of dinner.

What is Spatchcocking?

Spatchcock is such a weird word. Basically it's cutting the backbone out of a chicken (or turkey or any other bird you'd eat).

If you cut the backbone out it allows the bird to lay flat. Flat birds cook quicker and more evenly.

Ever grilled a whole chicken? If so, then spatchcocking is your best friend.

Recommended Tools For Spatchcocking

First, you need a REALLY good pair of kitchen shears. Or a really sharp kitchen knife.

I have a pair of Cutco shears. You know, the ones that cut through pennies. And I still have to use both hands to break through the bones.

How to Spatchcock a Chicken

You find the base of the backbone and cut up each side -- through ribs.

Here's a helpful video that shows you how quick and (relatively) easy it is!

Maybe get some earplugs, too? Like i mentioned earlier, this isn't a pleasant task for those who don't like raw meat.

I'm really selling this, aren't I?

How to Spatchcock a Turkey

The exact same way. Think of turkeys as really big roaster chickens.

See how the chicken lays flat? This is what I'm talking about. It's so much easier to cook this way.

Spatchcocking Tips

Don't throw away that backbone! Save it and make some Instant Pot Chicken Bone Broth when you're finished with the chicken. (That recipe works for turkeys, too! Just divide the bones into two batches depending on the size of your Instant Pot.)

Now that you've got your bird ready, use my recipe -- How to Roast a Chicken or Smoked Whole Chicken for the easiest way to get the best flavor out of your bird with the least amount of effort.

If you have a turkey, try Dry Brined Turkey this Thanksgiving! You can even spatchcock it and smoke it -- just keep an eye on that internal temperature!

What are common Spatchcocking mistakes?

Spatchcocking isn’t difficult, but you need to watch what you’re doing. I included lots of pics in this post! Be aware of these common mistakes:

1. Using a dull knife. Please PLEASE sharpen your knife or use a really sturdy pair of kitchen shears.
2. Cutting the breast bone instead of the backbone. Honestly, the breast bone would be more difficult. Flip that bird on it’s stomach!
3. Not flatting it out all the way. After you cut the backbone out, flip her over and press the palm of your hand on the breast bone and press firmly until you hear a crack and the bird flattens out more. This will help it cook more evenly.

Serving Spatchcocked Chicken

I love serving this chicken with these sides:

Spring Mix Salad Recipe with Raspberry Vinaigrette

Cucumber Tomato Salad with Feta

Sweet Potato Fries

Wild Rice Salad with Cucumber and Pesto

Instant Pot Mashed Potatoes or Cauliflower Puree

Southwestern Coleslaw

Spatchcocking FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spatchcocked Chicken

Yield: 1 chicken

Prep Time: 5 minutes

Total Time: 5 minutes

Spatchcocking is a fancy word for cutting the backbone out of a chicken or a turkey. Why bother? Cutting out the backbone allows the bird to lay flat for quicker and more even cooking. This is especially helpful if you're grilling.

Print

Ingredients

• 1 whole chicken or turkey, organ sack removed
• A pair of super sharp kitchen shears or a sharp, sturdy knife

Instructions

1. Place the bird on a flat, sturdy surface. Like a cutting board that won't slide around.
2. Flip the bird over so it is laying breast-side down. Locate the base of the backbone at the cavity opening.
3. Use your kitchen shears (or a really sharp knife) to cut slightly to the right of the backbone. You might need both hands to close your kitchen shears. Cutting through ribs is no joke.
4. Do this for the left side of the backbone. Cut any skin or fat so the backbone comes out completely.
5. Your chicken or turkey is ready to prep for roasting! Or grilling. Or smoking.

Notes

1. Save that backbone (and the rest of the bird carcass) to make some Instant Pot Chicken Bone Broth! You can use this recipe for turkey broth as well -- you'll just have to split the turkey carcass into two batches of broth.
2. For tips on roasting a whole chicken: How to Roast a Whole Chicken (the easy way)
3. For tips on smoking a whole chicken on a pellet grill: Smoked Whole Chicken

The post How to Spatchcock a Chicken appeared first on Perry's Plate.

This particular grilled salmon recipe with cajun seasoning is one from my childhood. This is the way my parents always cook their salmon and It converted me at a young age.

I added some fresh lemon and herbs to make it extra special, but you can also use lemon pepper if you’ve got it!

You will LOVE this Foil Wrapped Salmon

This recipe is the perfect mix of flavors with the lemon and thyme, along with Cajun spices. The foil packet method ensures the salmon stays moist and tender, while making clean-up super convenient. It's an easy-to-make recipe, ideal for a quick weeknight dinner or a delicious meal during a barbecue.

Grilled Salmon in Foil Ingredients

• Salmon fillet: You can use full, long fillets, or a few small ones. Just make sure they’re not frozen when you prep them.
• Sea Salt
• Black pepper
• Cajun seasoning
• Garlic: Using fresh garlic adds so much flavor here, but you can shake some granulated garlic over your salmon in a pinch.
• Lemons: Use fresh here – it makes a big difference. One for slicing and cooking with the salmon and the other for garnish.
• Fresh Thyme: a lovely addition for sure, but you can use a pinch or two of dried if you don’t have fresh.

How to Grill Salmon in Foil

Step 1: Start with a wild-caught, fresh salmon fillet.

Pre-frozen fillets would work, too, but the best flavor comes from fresh fillets.

I always get wild-caught salmon at Costco in a two-pack and cook both of them at the same time so I can make salmon cakes with the leftovers.

Step 2: Gather herbs & spices

Cajun seasoning is so good on salmon. I don't know why, but it is.

It's pretty easy to find a good, clean blend at the grocery store. (I like Spicely's and Morton & Bassett's blends.)

You can also make your own! I included a recipe for homemade Cajun seasoning in my cookbook, but I'm sure a Google search would give you lots of options.

Fresh thyme, garlic, and lemon slices are delicious on salmon and compliment Cajun seasoning really well!

Step 3: Prepare Salmon in Foil

Lay the fillet on a large piece of aluminum foil.

Smear the fillet with the spices and garlic and arrange the lemon and thyme on top! Oh, and don't forget the butter or ghee. It makes a big difference!

(I nearly forgot -- it didn't make it into the photo. Oops.)

Just put several small blobs along the fillet -- this is really scientific, isn't it?

Crip the edges and then throw that puppy on your hot grill.

Or in a really hot oven -- like 425 degrees.

How Long to Grill Salmon in Foil

Take a look! You’ll want to take your salmon off the grill when is just barely cooked through and flakes easily with a fork. It can even be slightly pink still.

How to season Foil Packet Salmon

I love this recipe because you could use any seasoning your heart desires while still knowing the foil packet method will give you the best results!

If Cajun doesn’t excite you (Although you should try it in my opinion!) then give these seasonings a go.

• Greek Seasoning
• Dry Sriracha Seasoning
• Middle Eastern Seasoning

What to serve with Grilled Salmon in Foil

If you're looking for side dishes or salads to go with this, here are a few ideas...

A big, homemade Caesar salad is my favorite thing to serve with this salmon. It's one of our go-to summertime meals! My Whole30 Caesar Dressing is a great option if you're needing a dairy-free creamy dressing.

This Easy Cajun Sausage & Rice Skillet would compliment this salmon beautifully!

Southwest Cabbage Slaw or Sweet Kale Salad are a couple of other tasty options, too!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Salmon in Foil FAQs

If you like this recipe, try my Sweet Potato Foil Packets! Or my personal favorite Smoked Salmon Recipe. It's a must-make if you have a pellet grill.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cajun Grilled Salmon in Foil

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Hands down, this is my all-time favorite way to cook salmon -- my parents cooked it this way when I was growing up. The foil packet creates a steamy environment and you end up with tender, juicy, flavorful salmon that you can't stop eating.

Print

Ingredients

Toggle ingredient group

• 1 whole, fresh salmon fillet (or 4-6 smaller fillets)
• Sea salt
• Black pepper
• 1 teaspoon Cajun seasoning
• 2 cloves of garlic, minced
• 2 lemons, one sliced into rounds, one sliced into wedges
• 3-4 sprigs of fresh thyme
• 2-3 Tablespoons ghee or grass-fed butter

Instructions

1. Preheat your grill to high heat.
2. Cut a piece of aluminum foil twice as long as the salmon fillet. Place the foil on a rimmed baking sheet so half is on the baking sheet and the other half extends to the side. Place the salmon on the side of the foil that is over the baking sheet.
3. Sprinkle the fillet liberally with sea salt and black pepper. Add the Cajun seasoning and garlic and rub them around evenly on the fillet. Place the lemon slices and thyme springs on top, and put blobs of ghee/butter on the fillet as well.
4. Fold the foil over to cover the salmon and crimp the sides to form a packet.
5. Place the packet on the grill. Cover the grill and cook for 8-12 minutes, until the thickest parts of the salmon are just barely cooked through -- or even slightly dark pink still.
6. Remove the salmon, turn off the grill, and let it cool for a few minutes before serving. Serve with lemon wedges.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Grilled Salmon in Foil appeared first on Perry's Plate.

There's nothing like Smoking Chicken Wings on the Pellet Grill!

Confession: I don’t actually like wings that much, but my family does. BUT I ate a half dozen of these in just a few minutes because they were so good.

You only need a couple of ingredients, too. Use any kind of steak seasoning you like and let the smoker do all the heavy lifting!

Speaking of pellet grills and smokers. I have a CampChef pellet grill, but any type of pellet grill or smoker would work for these if you have good temperature control!

Smoked Chicken Wings Ingredients

• Chicken wings -- I like to use party wings which are chicken wings separated into a "flat" and a "drumette".
• Cooking oil -- I like to use avocado oil because of its high smoke point.
• Kosher salt -- I like using Kosher salt when I season meat because it seasons it really well without being overly salty. If you use sea salt, reduce the amount by half. If your grill seasoning has a lot of salt you might not even need extra salt.
• BBQ Grill Seasoning -- You can use whatever kind you prefer. I like to use my Homemade Steak Seasoning as an all-purpose grill seasoning.
• BBQ Sauce -- Again, use whatever you like! If you're wanting a low sugar option, I have a few BBQ Sauce recipes on my site that allow you to control the sugar content: Balsamic BBQ Sauce, Honey Ginger BBQ Sauce, and Raspberry Chipotle BBQ Sauce would all work well here.

How to Smoke Chicken Wings on Pellet Grill

1. Preheat your smoker.
2. Toss the wings in oil, BBQ seasoning, and salt.
3. Smoke for about an hour.
4. Toss them in a little BBQ sauce.
5. Finish them off under your oven broiler.
6. Serve!

What Sauce to Use with Smoked Chicken Wings?

As delicious as these are on their own, you could add a sauce if you prefer! BBQ sauce, wing sauce, bleu cheese or ranch dressing would all be tasty options.

How Long to Smoke Chicken Wings

I like to smoke mine for an hour at 275F. Its long enough to get a lot of smoke flavor into them and cook them well without drying them out.

Tips for Smoking Chicken Wings

• Season the wings well. I use a combination of BBQ grill seasoning and Kosher salt to make sure they're super flavorful.
• Don't smoke them too long. They won't be as moist and the skin will get leathery.
• Don't put too much BBQ sauce on them or it'll make the skin mushy and the sauce might burn under the broiler.
• Don't broil them for too long or the sauce will burn.
• Eat them right away! They're best right out of the oven as soon as they've cool enough to eat.

Smoked Chicken Wings Variations

Make them spicy: Use a seasoning and a BBQ sauce with a little kick to give it some heat.

Smoked Buffalo Wings: Use buffalo or another kind of cayenne pepper sauce to make buffalo wings.

What to serve with Pellet Smoked Chicken Wings 

Chicken wings are typically part of a party spread, but if you wanted to make these for a main dish, here are a few side dish ideas:

Cabbage Slaw With Cucumber Yogurt Dressing

Roasted Broccoli and Instant Pot Lemon Herb Rice

Instant Pot Potato Salad

Instant Pot Mashed Potatoes or Cauliflower Puree

Southwestern Coleslaw

How to Store Smoked Chicken Wings

I highly recommend eating them all if you can since they're best fresh out of the oven. If you have leftovers you'd like to store, just put them in an airtight container and store them in the refrigerator for up to 5 days.

Reheating Pellet Smoked Chicken Wings

I recommend putting the wings on a sheet pan and warming them in a 375F oven to reheat them. It should only take 10 minutes or so. You could also reheat them in an airfryer or a toaster oven.

I don't recommend using your microwave unless you like rubbery chicken skin.

Smoked Chicken Wings Recipe FAQs

More On Perry's Plate

More Easy Smoker Recipes on Perry's Plate

Pellet Grill Meatballs

Smoked Cream Cheese

Chicken Breast on Pellet Smoker

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Smoked Chicken Wings Recipe

Yield: 30 pieces

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Throwing some chicken wings on your smoker or pellet grill is a great way to add even more flavor to an inexpensive party food! My version is super simple, super tasty, and you can use your favorite grill seasoning and BBQ sauce!

Print

Ingredients

• 30 chicken wings (bone-in)
• 2 Tablespoons avocado oil or another heat-safe oil
• 2 Tablespoons BBQ seasoning (see note)
• 1 teaspoon Kosher salt
• 1 cup BBQ sauce

Instructions

1. Preheat your smoker or pellet grill to 275 deg and a high smoke setting (if you have the option.)
2. Put your chicken wings in a large bowl. Drizzle oil over them and sprinkle the BBQ seasoning and salt over the top. Use your hands to toss everything to coat the wings well.
3. Lay the seasoned wings directly on the grates of your smoker. Cover and cook for 45-60 minutes. Or until the chicken is 165F on the inside and the skin has started to crisp up a bit.
4. Meanwhile, prepare a large rimmed baking sheet with foil or parchment and preheat your oven broiler.
5. Transfer the smoked wings to a clean bowl. Pour ½ cup BBQ sauce over the top and toss them to coat. Transfer them to the prepared baking sheet and put them on an upper oven rack under the broiler for about 2-3 minutes or until they crisp up a little. Watch them carefully -- don't leave them in too long or the BBQ sauce will burn.
6. Take them out of the oven and serve them immediately with the remaining BBQ sauce.

Notes

1. I like to use party wings which are chicken wings separated into a "flat" and a "drumette".
2. I like to use my Homemade Steak Seasoning as an all-purpose BBQ seasoning.
3. I have a few homemade BBQ sauce recipes on my site if you're looking for something with less sugar. Balsamic BBQ Sauce, Honey Ginger BBQ Sauce, and Raspberry Chipotle BBQ Sauce would all work well here.

Nutrition Information

Yield 6 Serving Size 5 wings
Amount Per Serving Calories 590Total Fat 40gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 24gCholesterol 112mgSodium 1318mgCarbohydrates 33gFiber 1gSugar 17gProtein 24g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Smoked Chicken Wings appeared first on Perry's Plate.

First, if you’re new to smoking meat or recently bought a Traeger or a CampChef grill you might be intimidated by the smoker itself. I’ll show you the settings and give you the tricks to getting this bird to turn out well.

Second, let’s not overcomplicate this chicken with fancy rubs or marinades. The smoke will do the majority of the work for you! You’ll see how easy I have made this recipe, and you’ll feel like a superstar for nailing a smoked chicken.

TIP: The best way to get a lot of flavor into the chicken is to let it sit with the seasonings for several hours before you cook it. I've found this to be more important than the actual seasonings you use. This works for roasted chickens and also for turkeys. It's similar to dry-brining.

Smoked Whole Chicken Ingredients

• Whole chicken
• Kosher salt or coarse sea salt
• Coarsely ground black pepper

What kind of pellets are good for smoked whole chicken?

I like to use applewood.

If you want a stronger smoky flavor, try using hickory or a blend. I like CampChef's pellets the best and use their Competition blend quite often.

How to Smoke a Whole Chicken

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220°F (105°C) and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220°F, covered. Then turn the temperature up to 350°F (180°C) and continue to cook the chicken until the thermometer read out says 160-165°F (70°C). This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

How Long to Smoke a Whole Chicken

The way I do it takes roughly 2 hours. So not terribly long. And not as big of a commitment as smoking a brisket.

I start off by smoking it for an hour at a lower temperature (lower temperatures have more smoke output). And then finished it off at a higher temp.

You could tinker with the smoking times, too, if you wanted to let it smoke longer at that lower temp.

See how evenly this smoked whole chicken has browned? I'm blown away at how gorgeous they come out of our smoker. Much better than our mediocre oven for sure.

If you have any other questions about smoking a chicken, leave a comment below and I'd be happy to help!

Can I use this recipe to smoke a turkey?

YES! Absolutely.

I'd allow for a longer time for the turkey to sit in the fridge to dry out -- probably 24-48 hours.

The smoking times would be longer as well and would vary depending on the size of your turkey. Plan for 30-40 minutes per pound at 220F.

Tips for Smoking a Whole Chicken

Make sure to let the chicken sit with the seasonings for at least 8 hours before cooking it for maximum flavor and crispy skin, as this process acts like a dry brine.

How to serve a Whole Smoked Chicken

I love serving this chicken with these sides:

• Cabbage Slaw With Cucumber Yogurt Dressing
• Sweet Potato Fries
• Wild Rice Salad with Cucumber and Pesto
• Instant Pot Potato Salad
• Instant Pot Mashed Potatoes or Cauliflower Puree
• Southwestern Coleslaw

Storing a Smoked Whole Chicken

I highly recommend eating the whole chicken if you can since it’s best fresh out of the smoker. If you have leftovers you’d like to store, just put it in an airtight container and store them in the refrigerator for up to 5 days.

More Whole Chicken Recipes on Perry's Plate

If you'd rather stick to oven roasting, check out my tutorial on How to Roast a Chicken the Easy Way.

Have some leftover chicken? Make The Best Instant Pot Chicken Soup! Smoked chicken is super tasty in chicken soup.

Once you've cleaned those bones, don't throw them out! Here's my favorite way to make homemade chicken bone broth: Instant Pot Chicken Bone Broth.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Smoked Whole Chicken Recipe FAQs

More From Perry's Plate

Smoked Whole Chicken Recipe

Yield: Serves 6

Prep Time: 18 hours

Cook Time: 2 hours

Total Time: 20 hours

Smoked Whole Chickens are SO tasty. Smoking them in a pellet grill/smoker has been a game changer for us. Loads of flavor and always juicy and falling off the bones!

It may seem like this recipe takes forever, but most of that time is non-active. The overnight rest in the fridge before you smoke it helps the chicken to absorb all of the seasoning and allows the skin to dry out so it's nice and crispy when you cook it. It's worth planning ahead!

Print

Ingredients

• 1 3-5 pound whole chicken
• 1 Tablespoon Kosher salt or coarse sea salt
• 1 teaspoon coarsely ground black pepper

Instructions

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220 degrees F and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220, covered. Then turn the temperature up to 350 degrees and continue to cook the chicken until the thermometer read out says 160-165 degrees F. This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

This post contains affiliate links. Any purchase made by using these links won't cost you any extra and helps keeps my content free.

The post Smoked Whole Chicken appeared first on Perry's Plate.

After I posted The Best Chicken Fajitas (they really are), I tried that same marinade with some steak fajitas.

You know what? It wasn't as good with steak.

Beef has a stronger flavor and needed a deeper, smokier sort of flavor.

So, I got to work and created the best steak fajitas I've ever made!

Steve was especially excited about this one -- he always orders steak fajitas when we go out for Mexican. It's almost Father's Day, too, so here you go, hon!

You Will Love This Steak Fajitas Marinade

• Great for group entertaining on a Blackstone griddle or BBQ grill.
• Can be mostly prepped ahead of time.
• A delicious meal prep with some street taco tortillas, over salad greens, or some rice & beans.
• Works well with chicken or pork!

Homemade Steak Fajitas Ingredients

For the marinade:

• Heat safe oil: I use avocado oil if I know that I’m grilling.
• Coconut aminos: You can also use Worcestershire or soy sauce
• Smoky Chipotle Taco Seasoning: This is a custom seasoning blend that’s easy to make, but you can use any kind of taco seasoning you like.
• Coconut sugar: Brown sugar also works here.
• Hot sauce: Any kind! Or leave it out if you’d prefer.
• Limes: You’ll need the juice for the marinade and also a few to cut up and use a garnish.

For the fajitas:

• Fajita toppings: Guacamole, sour cream, hot sauce, cotija cheese…. whatever you prefer.
• Flank steak or skirt steak: I’ve also used other cuts of steak (NY strip, sirloin) and sliced them really thin after grilling.
• Sea salt
• Bell peppers: any color
• Yellow onions: Sweet or white onions also work well
• Fresh cilantro: Yes. And lots. Unless you think it tastes like soap.
• Tortillas: Any kind!

What type of steak is best for fajitas?

Flank steak is typically the most common cut of beef for steak fajitas. It's a thin, relatively inexpensive cut of meat, which works to your benefit. It's easy to infuse flavor when meat isn't so thick.

Skirt steak would also work well because it's similar in thickness as flank steak.

You can also use other types of steak -- like strip steak or sirloin steak. I'd stay away from thicker cuts like ribeye.

The secret ingredient is the Smoky Chipotle Taco Seasoning I posted recently. If you have a batch of that on hand, the marinade comes together really quickly!

I love that taco seasoning so much.

If you don't want to use my blend for this recipe you can use regular taco seasoning and add a diced chipotle pepper from a can of chipotle in adobo sauce (about 2 teaspoons if you can find them pre-chopped.)

How to Make Stake Fajitas

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

How to cook fajita peppers and onions

I like to slice my peppers and onions into strips and marinate them along with the meat. It gives them SO much flavor this way, but cooking them on the grill can be tricky.

My favorite way to cook peppers and onions for fajitas is using a grill skillet. If you don't have one and you do a lot of grilling, I HIGHLY recommend getting one.

I got my stainless steel one from Williams-Sonoma several years back (they don't sell this particular one anymore), but Amazon has a similar one. I like that the handles are removable so you can close your grill lid.

Don't have a grill skillet? Saute them in a REALLY hot oiled pan in batches so you get some nice coloring. Don't try to cook them all at once or you'll have some sad, steamed vegetables.

You can also broil them on the highest oven rack.

How to cut across the grain

You've heard the term "cutting across the grain" in steak recipes, right?

This simply means to cut in the opposite direction (or perpendicular) to the direction of the meat grain (or striation lines in the meat).

When you cut opposite of those lines you're cutting through a lot of connective tissue that you'd have to chew through if you cut WITH the grain, or parallel to the lines going through the meat. You don't want that.

Steak Fajitas Marinade Tips

• Make sure to slice the steak against the grain so it’ll be nice and tender and easy to chew.
• I highly recommend marinating overnight. At the very least, marinate it at room temp for an hour.
• Let the steak sit at room temp for at least 30 minutes before grilling to get some of the chill off.
• When you put the steak on the grill, make sure the grill is really hot. And let the steak cook undisturbed for at least 4-5 minutes to form nice grill marks.
• Save time by prepping the marinade ahead of time and slicing the onions and peppers. Chill everything until ready to use.

How to Serve the Best Steak Fajitas

You can serve these traditionally with tortillas and the usual fixings – guacamole, pico de gallo, sour cream, cilantro, hot sauce.

The steak and grilled vegetables make a stellar fajita salad over a bed of salad greens and some kind of mexi ranch. My Roasted Jalapeño Ranch Dressing would be delicious here.

You can also put together fajita bowls with Cilantro Rice and Mexican Black Beans.

Storing Homemade Steak Fajitas

Any leftover steak and grilled vegetables can be stored in an airtight container for up to a week.

You can prep the marinade ahead of time and chop the vegetables, but I don’t recommend freezing anything.

Frequently Asked Questions

Here are some of my favorite sides and garnish recipes to serve with fajitas!

• Instant Pot Cilantro Lime Rice -- a knock off of the rice found in Cafe Rio or Costa Vida Mexican restaurants.
• If you're going all out, make a batch of Instant Pot Mexican-Style Black Beans. (See how two Instant Pots can be handy? Situations like this.)
• Homemade Guacamole and Pico de Gallo are non-negotiable.
• Southwest Cabbage Slaw is an EXCELLENT base for a fajita salad.
• And you might as well drizzle some Roasted Jalapeno Paleo Ranch on top.

Homemade Steak Fajitas

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 40 minutes

Flank steak and veggies are marinated in a smoky marinated with a touch of heat to make these super flavorful fajitas! Use them to make traditional fajitas or throw them on a salad (our favorite way to eat them!) And save the leftovers for breakfast the next day.

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Ingredients

For the marinade:

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• 2 Tablespoons oil
• 2 Tablespoons coconut aminos
• 4 teaspoons Smoky Chipotle Taco Seasoning
• 2 teaspoons coconut sugar
• 2 teaspoons hot sauce
• 2 limes

For the fajitas:

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• 1 1-2 pound flank steak
• ½ teaspoon salt
• 2 bell peppers, any color
• 2 medium yellow onions
• Fresh, chopped cilantro
• Your favorite paleo or gluten-free tortillas
• Fajita toppings (guacamole, salsa, sour cream, jalapenos, extra lime wedges, cotija cheese.)

Instructions

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

Notes

Nat's Note: If you plan on marinating your steak for more than 8 hours, add the marinade to the peppers & onions later, like a few hours before cooking. If they marinate too long they might get mushy.

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If you're worried about burning the sweet potatoes before they cook through -- that's a legit concern. I made batch after batch and figured out the best way to get these to turn out beautifully every time. I've got your back. It's easier than you think.

Why You'll Love These Grilled Sweet Potato Wedges

• Grilling sweet potatoes is unique and something most people don't do!
• They'll add variety to your grilling sides.
• They can hang out in your grill while you cook other things. Love multitasking.
• They go well with a lot of different toppings. If you don't like hot honey, I'll give you other suggestions.

Ingredients

Sweet Potatoes (aka Yams?)

You'll need sweet potatoes that have straight sides for easier and more uniform cutting. Round, bulbous ones may be really thick on the edges and make it harder to cook evenly.

The Hot Honey

Hot honey is having a moment right now, and I'm loving it. If you've never had it, it's honey that has been infused with some sort of spicy element, like chili peppers. I have a similar recipe here on my blog for a Cilantro Hot Honey, if you're wanting to DIY this.

Hot honey is available in most grocery stores these days. I'm particular to Trader Joe's hot honey which has a mild heat level. Hive House Hot Honey a new one that I'm loving! They infuse theirs with Calabrian chilis and it has a slight vinegary taste. It's different from other hot honeys I've tried and REALLY good on these sweet potatoes. Also pizza.

The Oil + Salt

You'll want to use heat-safe oil, like avocado for these, since you'll be putting them on the grill. I use only salt because I want the sweet potato & hot honey to shine here.

How to Make Grilled Sweet Potato Wedges

1. Preheat your grill to medium heat (roughly 450F)
2. Cut sweet potatoes into wedges (see details below!)
3. Toss them in oil and salt.
4. Grill on direct heat, covered, for 3 minutes per side to get some good grill marks.
5. Move the wedges to indirect heat and cook for another 8-10 minutes, covered, depending on how thick your potatoes are. Check on them after 8 minutes or so and adjust heat as needed. They should be fork tender.
6. Transfer to a serving dish and drizzle with hot honey.

How to Cut Sweet Potato Wedges

Guess what? No par-boiling or pre-cooking needed! You're very welcome.

I usually prefer to peel my sweet potatoes, but in this case I'd recommend leaving the skin on. It gives them stability when you're flipping them on the grill so they don't squish when you pick them up with a pair of tongs.

Cut the potatoes in half lengthwise, then cut them in half lengthwise and keep cutting to form wedges. Try to make them as uniform as possible. It's hard with sweets because their sizes and shapes vary wildly.

Grilling the Wedges

I lay mine right on the grill. You can also use a grill pan if you prefer or if you're worried about losing them between the grates.

I leave them there for a short time to give them grill marks and then move them to indirect heat to make sure they're cooked and soft all the way through. Try not to move them around too much since they'll get really soft.

Adding the Hot Honey

Drizzle on the hot honey right after they come off the grill and serve! If you like, you can sprinkle on some finishing salt (like flaky sea salt), but really... they're super delicious as is.

Tips for Perfect Grilled Sweet Potatoes

• Try to find potatoes with straight sides and aren't too round. This will make them easier to cut into uniform wedges.
• Try to get the wedges roughly the same size for even grilling.
• If your potatoes are getting too dark too fast, turn the heat way down. Grills can get really hot, really fast. Especially if the cover is on.

Serving Ideas

What goes with grilled sweet potatoes? Um... LOTS of things.

• Great alongside BBQ grilled chicken, pork tenderloin, smash burgers, bison burgers
• Serve as part of a summer BBQ spread alongside potato salad, grilled zucchini, marinated cucumbers
• Pairs well with a simple green salad, cucumber coleslaw, or sweet kale salad.

Variations

• Add a spice rub before grilling (like my sweet potato fry seasoning or a basic steak seasoning)
• Air fryer version: If you're more of an air-fryer than a griller, toss them in your air fryer at 375F for 15-18 min.
• Swap out the hot honey for a different drizzle! My burger sauce is REALLLY good on sweet potatoes. Some homemade ranch dressing or my roasted red pepper sauce or green goddess dip would be delicious, too.

Frequently Asked Questions

More Sweet Potato Recipes

Here are a few more of my favorite sweet potato recipes!

• Sweet Potato Fries (plus the best Sweet Potato Fry Seasoning!)
• Sweet Potato Chips
• Shredded Sweet Potato Hash Browns
• Foil Packet Sweet Potato Tacos (great for camping!)
• Instant Pot Mashed Sweet Potatoes with Chili-Orange Butter
• Vegetarian Paleo Sweet Potato Chili

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Sweet Potato Wedges with Hot Honey

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Thin sweet potato wedges grilled until tender and caramelized, then drizzled with hot honey for a sweet, smoky, just-a-little-spicy finish. Five ingredients, no parboiling, and it all happens right on the grill alongside whatever else you're cooking.

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Ingredients

• 2-3 medium sweet potatoes
• 2 Tablespoons Avocado oil
• ½ teaspoon Sea Salt
• 3 Tablespoons hot honey

Instructions

1. Preheat grill to medium heat (about 450F)
2. Leave the skins on the sweet potatoes and cut them in half lengthwise. Then cut them into wedges lengthwise. Try to make them as uniform as you can with the wide parts no bigger than an inch.
3. Toss the sweet potatoes in the oil and salt.
4. Lay the wedges on the grill. Cover and cook for 3 minutes. Flip them and cook another 3 minutes covered. By now they should have some good grilled marks.
5. Move the potatoes to an indirect heat area on your grill. Either over a portion of the grill where the flames aren't running or on that little rack above the main rack -- if your grilll has one.
6. Cover and cook for another 8-10 minutes. Check them after 7-8 minutes. If they're getting too dark and aren't cooked through, then turn the heat down. They should be fork tender and very soft with some crisp edges.
7. Transfer to a serving dish and drizzle with hot honey before serving.

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  Hive House Hot Honey

Nutrition Information

Yield 4 Serving Size 3-4 wedges
Amount Per Serving Calories 290Total Fat 21gSaturated Fat 2gUnsaturated Fat 19gSodium 833mgCarbohydrates 26gFiber 0gSugar 26gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post Grilled Sweet Potato Wedges with Hot Honey Drizzle (Easy Summer Side) appeared first on Perry's Plate.