I can’t believe it’s April already. Wasn’t I just wrapping Christmas gifts last week or something? With Spring in full force, it’s time to fork out the grill! I absolutely LOVE warmer months, because I’m a sucker for grilled everything! Also, usually my husband volunteers to do the cooking on grilling nights. (Win!)
My husband and I are huge fans of Tex Mex. One of our favorite restaurants to visit is a tex mex place. They have some killer queso blanco, the margaritas are just so tasty, and their fajitas? My goodness…they are majorly yummy! However, at $15 an order, it’s not the most $$ friendly meal, so I wanted to find a way to make this at home.
Of course, I had to turn to food bloggers for some help, and I came across this one on The Way the Cookie Crumbles. The ingredients are simple, and the recipe is fool-proof! Best of all? It involves the grill! (Note: If you don’t have an outdoor grill, you can always use an indoor grilling pan like I did.)
The only thing I would change about this recipe is that I would keep the ribs and seeds in the jalapenos, because these fajitas really didn’t end up that spicy.
Grilled Chicken FajitasSource: The Way the Cookie Crumbles, originally by Cooks IllustratedIngredients:
- ⅓ cup juice from 2 to 3 limes
- 6 tablespoons vegetable oil
- 3 medium garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons brown sugar
- 1 jalapeno, seeds and ribs removed, minced
- 1½ tablespoons minced fresh cilantro leaves
- table salt and ground black pepper
- 3 boneless, skinless chicken breasts (about 1½ pounds), trimmed of fat, tenderloins removed, pounded to ½-inch thickness
- 1 large red onion (about 14 ounces), peeled and cut into ½-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 (6-inch) flour tortillasDirections:
- In a medium bowl, whisk together the lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 teaspoon salt, and ¾ teaspoon pepper. Reserve ¼ cup marinade in a small bowl; set aside. Add another teaspoon salt to the remaining marinade. Place the chicken in the marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of the onion rounds and the peppers with the remaining 2 tablespoons oil and season with salt and pepper.
- Remove the chicken from the marinade and place it smooth side down on the hotter side of the grill; discard the remaining marinade. Place the onion rounds and peppers (skin side down) on the cooler side of the grill. Cook the chicken until it’s well browned, 4 to 5 minutes; using tongs, flip the chicken and continue grilling until it’s no longer pink when cut into with a paring knife or an instant-read thermometer inserted into the thickest part registers about 160 degrees, 4 to 5 minutes longer. Meanwhile, cook the peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook the onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to 4 minutes. When the chicken and vegetables are done, transfer them to a large plate; tent with foil to keep warm.
- Working in 2 or 3 batches, place the tortillas in a single layer on the cooler side of the now-empty grill and cook until warm and lightly browned, about 20 seconds per side (do not grill too long or the tortillas will become brittle). As the tortillas are done, wrap them in a kitchen towel or a large sheet of foil.
- Separate the onions into rings and place them in a medium bowl; slice the bell peppers lengthwise into ¼-inch strips and place them in the bowl with the onions. Add 2 tablespoons reserved unused marinade to the vegetables and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons reserved marinade in another bowl; arrange the chicken and vegetables on a large platter and serve with the warmed tortillas.