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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Sunday, May 8, 2011

Grilled chicken fajitas

These are the best fajitas.  As in, good-enough-for-company-fajitas.  We often eat them without tortilla, as a sort of "stir-grill," I guess.  We just don't get tired of them, ever.  I would easily prefer these to any fajita I've ever gotten at a restaurant.  The marinade is not spicy, despite what you make think with a jalapeno being in there!

Grilled Chicken Fajitas
Adapted form Annie's Eats, who adapted from Cook's Illustrated September 2005

2/3 cup freshly squeezed lime juice (LEMON DOES NOT WORK)
8 tbsp. vegetable oil plus more for brushing
6 cloves garlic, minced or pressed
2 tbsp. Worcestershire sauce
3 tsp. brown sugar
2 jalapeño, seeded, ribbed and diced
3 tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts or tenders, about 1 lb.
1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
3 large bell peppers, stemmed, quartered and seeded, a mix of red and green
8-12 (6-inch) flour tortillas

In a medium bowl, whisk together the lime juice, vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper.  Reserve 3/4 cup of the marinade; set aside.  Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes.  Brush both sides of the onion rounds and peppers with vegetable oil.  Season with salt and pepper if desired.

Place tortillas wrapped in aluminum foil in a 200 degree oven to warm.

Remove the chicken breast halves from the marinade and transfer to a warmed gas grill; discard the left over marinade.  Place the onion rounds and peppers on the cooler side of the grill.  Cook the chicken until it is well browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilling until it is no longer pink inside. Meanwhile, cook onions and peppers until somewhat charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.  When the chicken and vegetables are done, slice them and transfer them to a large bowl and pour reserved marinade over them (NOT THE NASTY RAW CHICKEN MARINADE- this is obvious, I know) and toss to combine.

 Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

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