Grilled Chicken Fajitas
What will you be grilling on the BBQ for Labor Day weekend?
My sister turned me on to the fabulous grilled fajita recipe from Cook’s Illustrated. Everything is cooked on the grill, right down to heating up the tortillas. This recipe saves clean up time and keeps the house from heating up.
The marinade is not spicy. If you prefer more heat add some jalapeno seeds. When grilling the tortillas have a large sheet of foil ready to wrap the tortillas in to keep them warm.
Chicken Fajitas for the Grill
1/3 cup Lime juice , from 2 to 3 limes
6 tablespoons Vegetable oil
3 Medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Brown sugar
1 Jalapeño chile , seeds and ribs removed, chile minced
1 1/2 tablespoons Minced fresh cilantro leaves
Table salt and ground black pepper
3 Boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
1 Large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1 Large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1 Large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
8 – 12 plain flour tortillas (6-inch)
1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 tablespoons oil and season with salt and pepper.
2. Light all burners on gas grill and turn to high, cover, and heat grill until hot, about 15 minutes; scrape grill grate clean with grill brush. Leave one burner on high heat while turning remaining burner(s) down to medium.
3. Remove chicken from marinade and place chicken smooth side down on hotter side of grill; discard remaining marinade. Place onion rounds and peppers (skin side down) on cooler side of grill. Cook (covered) chicken until well browned, 4 to 5 minutes; using tongs, flip chicken and continue grilling until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted into thickest part registers about 160 degrees, 4 to 5 minutes longer. Meanwhile, cook peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to4 minutes. When chicken and vegetables are done, transfer to large plate; tent with foil to keep warm.
4. When grill is empty, set all burners to medium. Working in batches, if necessary, place tortillas in single layer on grate and grill until warm and lightly browned, about 20 seconds per side. As they are done, wrap tortillas in kitchen towel or large sheet of foil.
5. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in another bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.
Recipe from Cook’s Illustrated
Leave a Comment August 30, 2010
