wobblerlorri (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
wobblerlorri) wrote2010-08-07 10:40 pm
wobblerlorri) wrote2010-08-07 10:40 pm
Grilled Chicken Fajitas
Made a new dinner today, and OMG was it GOOOOOOOD!!!!
GRILLED CHICKEN FAJITAS -- serves 3, so adjust accordingly
3 boneless, skinless chicken breasts, trimmed and butterflied
2 bell peppers
1 good sized onion
flour tortillas
Fajita marinade:
**3 T vegetable oil
**3 T taco seasoning (about one package)
**2 t lime juice
**2 cloves of garlic, minced
1. Trim as much fat from the chicken breasts as possible, then butterfly -- holding chicken down, cut lengthwise through the breast about 3/4 of the way through, so that you can open it out like a book.
2. Mix the marinade up in a 1 gallon zip lock bag.
3. Place chicken flat in the bag, then gently massage until all sides are coated with the marinade. Refrigerate at least one hour (or overnight), turning bag over periodically.
4. Fire up your grill, whether gas or charcoal. I use a charcoal grill.
5. While the grill is heating, core and seed the peppers, and cut the root and neck ends of the onion off. Peel the onion.
6. Cut the peppers into quarters lengthwise; cut the onion into 6 slices about 1/4" thick.
7. When grill is ready, put peppers on skin side down; put onions on.
8. After about 5 min, put your chicken on. Remove the onions, package loosely in aluminum foil that's been lightly oiled, and put back on the grill. The oil helps make sure they don't stick to the foil, and keeps them from drying out in the heat. (Thanks to Patrick, who reminded me of that.)
9. Watch the peppers -- if you like them just heated through, remove them from the grill when the skin just starts to wrinkle and the insides begin to sweat. If you like them more tender, less crunchy, let them stay on longer. You can grill them until the skin is totally blackened, then sweat them and remove the skin.
10. After about 3 to 5 min, turn the chicken. Just keep tending the chicken until it's done, about 3 to 5 more minutes. (Butterflying them makes them cook faster and more evenly.)
11. When the chicken is done, remove it to a plate. Remove the onions as well. Keep warm while you slice the peppers and onions into roughly bite sized pieces.
12. Slice the chicken into strips, then cut crosswise into cubes.
13. Warm tortillas, then serve with your favorite toppings. I like just hot taco sauce; others may like spanish rice, cheese, lettuce, guacamole, tomatoes, salsa, etc.
I used to fix this on the stove, in a skillet, but after grilling it all tonight, I'll never fix skillet fajitas again. I also made enough fire that I grilled up about 9 hamburgers first, then cooked the chicken on the dying fire. Absolutely fan-fucking-tastic.
GRILLED CHICKEN FAJITAS -- serves 3, so adjust accordingly
3 boneless, skinless chicken breasts, trimmed and butterflied
2 bell peppers
1 good sized onion
flour tortillas
Fajita marinade:
**3 T vegetable oil
**3 T taco seasoning (about one package)
**2 t lime juice
**2 cloves of garlic, minced
1. Trim as much fat from the chicken breasts as possible, then butterfly -- holding chicken down, cut lengthwise through the breast about 3/4 of the way through, so that you can open it out like a book.
2. Mix the marinade up in a 1 gallon zip lock bag.
3. Place chicken flat in the bag, then gently massage until all sides are coated with the marinade. Refrigerate at least one hour (or overnight), turning bag over periodically.
4. Fire up your grill, whether gas or charcoal. I use a charcoal grill.
5. While the grill is heating, core and seed the peppers, and cut the root and neck ends of the onion off. Peel the onion.
6. Cut the peppers into quarters lengthwise; cut the onion into 6 slices about 1/4" thick.
7. When grill is ready, put peppers on skin side down; put onions on.
8. After about 5 min, put your chicken on. Remove the onions, package loosely in aluminum foil that's been lightly oiled, and put back on the grill. The oil helps make sure they don't stick to the foil, and keeps them from drying out in the heat. (Thanks to Patrick, who reminded me of that.)
9. Watch the peppers -- if you like them just heated through, remove them from the grill when the skin just starts to wrinkle and the insides begin to sweat. If you like them more tender, less crunchy, let them stay on longer. You can grill them until the skin is totally blackened, then sweat them and remove the skin.
10. After about 3 to 5 min, turn the chicken. Just keep tending the chicken until it's done, about 3 to 5 more minutes. (Butterflying them makes them cook faster and more evenly.)
11. When the chicken is done, remove it to a plate. Remove the onions as well. Keep warm while you slice the peppers and onions into roughly bite sized pieces.
12. Slice the chicken into strips, then cut crosswise into cubes.
13. Warm tortillas, then serve with your favorite toppings. I like just hot taco sauce; others may like spanish rice, cheese, lettuce, guacamole, tomatoes, salsa, etc.
I used to fix this on the stove, in a skillet, but after grilling it all tonight, I'll never fix skillet fajitas again. I also made enough fire that I grilled up about 9 hamburgers first, then cooked the chicken on the dying fire. Absolutely fan-fucking-tastic.