Grilled Chicken Fajitas

In years past, we used to grill on and off all winter.  It seemed like a rite of passage during New England winters.  But for whatever reason, we only busted open the grill once or twice this past winter.  One of those times was in a state of complete desperation and panic on Christmas day when I had some trouble getting our [very expensive] beef tenderloin to cook properly in the oven.  (It worked, btw.)

Grilled Chicken Fajitas

So when temps here hit 70 last week, I dusted off both the flip flops and the grill.  Perfect grilling weather!  Our inaugural first grill of the spring was bound to be a special one…a meal I’ve heard Annie rave about for years: grilled chicken fajitas.  And let me tell you, all of those raves are fully justified.  These fajitas are awesome.  A super quick soak in a garlic lime marinade is all the chicken needs to transform it into a stellar fajita filling.  We added a basic guacamole to our fajitas and that pushed them right over the edge.  We now have a new favorite grilling meal and the warm weather can’t get back here fast enough!

Grilled Chicken Fajitas

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4-6 servings

Ingredients

    For the fajitas:
  • 1/3 cup freshly squeezed lime juice
  • 7 tbsp canola oil, divided
  • 3 cloves garlic, minced or pressed
  • 1 tbsp Worcestershire sauce
  • 1½ tsp brown sugar
  • 1 jalapeño, seeded, ribbed and diced
  • 1½ tbsp minced fresh cilantro
  • 1 tsp salt
  • ¾ tsp pepper
  • 1½ lbs boneless, skinless chicken breasts (6 halves total), pounded to about ½-inch thick
  • 1 large red onion, sliced into ½-inch thick slices, rings not separated
  • 2 large bell peppers, stemmed, quartered and seeded
  • 8-12 (6-inch) flour tortillas
  • Toppings for serving:
  • Shredded cheddar or Monterey jack cheese
  • Guacamole
  • Sour cream
  • Scallions, sliced
  • Extra cilantro, chopped

Instructions

  1. Whisk the lime juice, 4 tablespoons of the canola oil, garlic, Worcestershire sauce, brown sugar, jalapeño, minced cilantro, salt and pepper together in a medium bowl. Reserve ¼ cup of the marinade and transfer the rest to a large, shallow casserole dish. Add the chicken to the dish, cover the dish tightly with plastic wrap, and refrigerate it for 15 minutes.
  2. Meanwhile, heat the grill to high. When the grill is hot, brush both sides of the onion slices and peppers with 2 tablespoons of the oil. Turn two of the burners down to medium, keeping the third on high. Brush the grill grates with the remaining tablespoon of oil.
  3. Place the chicken (without the marinade, which you can discard now) on the hot end of the grill. Place the onions and peppers on the medium side of the grill. Cook the chicken for 3-4 minutes per side, until nice grill marks emerge and it is cooked through (165° F). Flip the onion slices (a spatula helps here rather than tongs) and peppers once the bottoms have started to char and cook on the other side until slightly charred as well. Remove the chicken and vegetables from the grill and keep them warm on a platter under foil. Turn the burners back to high and toss the tortillas on the grill for 20 seconds on each side until they are warmed and starting to char. Remove them from the grill and keep them warm between two clean kitchen towels.
  4. Add the reserved ¼ cup marinade to a large, shallow bowl. Separate the onion slices into rings and add them, along with the peppers to the marinade. Slice the chicken on the diagonal and add the chicken to the bowl as well, tossing everything to coat well with the marinade. Serve the onions, peppers, and chicken on a large platter alongside the suggested toppings for serving.

Source

source: adapted from Cook's Illustrated via Annie's Eats

http://www.smells-like-home.com/2013/04/grilled-chicken-fajitas/

Grilled Chicken Fajitas

  • Prep Time: 20min
  • Cook Time: 15min
  • Yield: 4-6 servings

Ingredients

For the fajitas:
1/3 cup freshly squeezed lime juice
7 tbsp canola oil, divided
3 cloves garlic, minced or pressed
1 tbsp Worcestershire sauce
1½ tsp brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp minced fresh cilantro
1 tsp salt
¾ tsp pepper
1½ lbs boneless, skinless chicken breasts (6 halves total), pounded to about ½-inch thick
1 large red onion, sliced into ½-inch thick slices, rings not separated
2 large bell peppers, stemmed, quartered and seeded
8-12 (6-inch) flour tortillas

Toppings for serving:
Shredded cheddar or Monterey jack cheese
Guacamole
Sour cream
Scallions, sliced
Extra cilantro, chopped

Instructions

  • 01

    Whisk the lime juice, 4 tablespoons of the canola oil, garlic, Worcestershire sauce, brown sugar, jalapeño, minced cilantro, salt and pepper together in a medium bowl.  Reserve ¼ cup of the marinade and transfer the rest to a large, shallow casserole dish.  Add the chicken to the dish, cover the dish tightly with plastic wrap, and refrigerate it for 15 minutes.

  • 02

    Meanwhile, heat the grill to high.  When the grill is hot, brush both sides of the onion slices and peppers with 2 tablespoons of the oil.  Turn two of the burners down to medium, keeping the third on high.  Brush the grill grates with the remaining tablespoon of oil.

  • 03

    Place the chicken (without the marinade, which you can discard now) on the hot end of the grill.  Place the onions and peppers on the medium side of the grill.  Cook the chicken for 3-4 minutes per side, until nice grill marks emerge and it is cooked through (165° F).  Flip the onion slices (a spatula helps here rather than tongs) and peppers once the bottoms have started to char and cook on the other side until slightly charred as well.  Remove the chicken and vegetables from the grill and keep them warm on a platter under foil.

  • 04

    Turn the burners back to high and toss the tortillas on the grill for 20 seconds on each side until they are warmed and starting to char.  Remove them from the grill and keep them warm between two clean kitchen towels.

  • 05

    Add the reserved ¼ cup marinade to a large, shallow bowl.  Separate the onion slices into rings and add them, along with the peppers to the marinade.  Slice the chicken on the diagonal and add the chicken to the bowl as well, tossing everything to coat well with the marinade.  Serve the onions, peppers, and chicken on a large platter alongside the suggested toppings for serving.

adapted from Cook’s Illustrated via Annie’s Eats

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  • April 17, 2013 at 3:45 PM

    This is my favorite grilled fajita recipe, too! If I hadn’t already been in love with CI, I would have been after this.

  • Krissy@daintychef
    April 18, 2013 at 12:11 AM

    These fajitas are the absolute best, it was the first meal we made when the weather got warmer!

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