These beef and chicken fajitas are fast on the griddle, endlessly customisable and built for feeding a crowd. Learn how to recreate SuckleBusters' now-retired fajita seasoning at home, why an overnight pineapple-juice soak makes all the difference, and how to nail a deep-red, even crust on the flat-top.
Ingredients
The Meat
- ~900 g beef fajita meat (skirt or flap)
- ~900 g chicken breast or tenders
- Pineapple juice (enough to fully cover each)
- DIY fajita seasoning (see below)
DIY SuckleBusters Fajita Seasoning
- ½ bottle SPG rub (SPG Hot, 1836, or Campfire Steak Seasoning — Dan's pick is 1836)
- 1 seasoning pouch from a SuckleBusters Texas Chili Kit
Veggies & Toppings
- Sliced onions
- Red and green jalapeños, sliced
- Olive oil
- Lime juice
- Flour tortillas
- Butter (for the griddle)
- Shredded cheese, hot sauce and chipotle pepper sauce
Equipment
- Outdoor griddle or flat-top with good, even heat (see our griddle range)
- Long spatula and tongs, plus an instant-read thermometer
- Tortilla warmer to hold finished tortillas
- Board and sharp carving knife (browse our BBQ knives)
Method
- Prep & marinate (day before): Place the chicken in a zip-top bag and pound to an even thickness. Cover completely with pineapple juice and seal. Trim any loose bits from the beef, bag it up and cover with pineapple juice. Refrigerate both overnight.
- Make the fajita seasoning: Pour out about half a bottle of your chosen SPG rub. Open a Texas Chili Kit, pull out the seasoning pouch and tip it into the bottle. Seal tightly and shake well.
- Griddle the tortillas: Heat the 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.
- 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 until softened and lightly charred.
- Cook the chicken: Pull the chicken from the marinade and place directly on the hot griddle. Apply a thin, even coat of fajita seasoning — it will turn a beautiful deep red. Flip, season the second side, and cook to an internal temperature of 71–74 °C (160–165 °F).
- 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 little rarer, thicker cuts go a little longer.
- 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.
Doneness Guide
| Meat | Internal Temperature |
|---|---|
| Chicken | 71–74 °C (160–165 °F) — cooked through |
| Beef | To preference — adjust by thickness; thinner cuts stay rarer, thicker cuts go longer |
The Insider Secret: DIY SuckleBusters Fajita Seasoning
- Start with an SPG rub: Our original fajita seasoning is discontinued, but you can recreate it. Pour out about half a bottle of SPG Hot, 1836 or Campfire Steak Seasoning. Dan reaches for 1836 for its cracked black pepper.
- Add the chili kit pouch: Open a Texas Chili Kit, pull out the seasoning pouch inside, and tip it into your SPG bottle.
- Shake and go: Lid on tight, shake it up, and that's it — homemade SuckleBusters fajita seasoning, ready to use.
Cooking Tips
| Tip | Why It Matters |
|---|---|
| Pound the chicken even | An even thickness cooks uniformly so you don't end up with dry edges and underdone centres. |
| Don't skip the overnight soak | Pineapple juice tenderises the meat and adds a subtle sweetness that plays perfectly off the chili-forward seasoning. |
| Thin, even coat of seasoning | A light, even layer turns a beautiful deep red and crusts cleanly without clumping or burning. |
| Lime on the veggies | Just enough citrus to lift the onions and jalapeños and make them pop. |
| Slice against the grain | Cutting across the muscle fibres keeps every bite tender, especially with skirt or flap. |
Seasoning Choices
| SPG Base | What It Brings |
|---|---|
| 1836 (Dan's pick) | A cracked black pepper backbone for the most balanced, classic fajita flavour. |
| SPG Hot | Same salt-pepper-garlic foundation with extra heat for those who like it spicy. |
| Campfire Steak Seasoning | A smokier profile if you want a little more outdoor, fire-cooked character. |
Whichever base you choose, finish it the same way: half a bottle plus one Texas Chili Kit seasoning pouch.
Serving Suggestions
- Lay it out buffet-style and let everyone build their own — warm flour tortillas, sliced beef and chicken, grilled onions and jalapeños.
- Top with shredded cheese, a hit of hot sauce and chipotle pepper sauce, and a squeeze of lime.
Storage & Reheating
- Store: Keep cooled leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm sliced meat quickly on a hot griddle or pan so it doesn't dry out — or use it cold in wraps and salads.
Frequently Asked Questions
Can I just buy SuckleBusters fajita seasoning?
Our original blend is discontinued, but you can recreate it at home: combine half a bottle of an SPG rub (SPG Hot, 1836 or Campfire Steak Seasoning) with the seasoning pouch from a Texas Chili Kit, then shake well.
What does the pineapple juice do?
It pulls double duty — tenderising the meat while adding a subtle sweetness that balances the chili-forward seasoning. Don't skip the overnight soak.
What cut of beef should I use?
Skirt or flap steak are ideal. Both take on the marinade and seasoning well, and stay tender when sliced against the grain.
Can I cook this without a griddle?
Yes. A screaming-hot cast-iron pan or a BBQ flat plate works well — you just want consistent, high heat for that deep-red crust.
How do I know the chicken is done?
Cook to an internal temperature of 71–74 °C (160–165 °F). An instant-read thermometer takes the guesswork out.
