Wednesday, August 28, 2013

My Favorite Chicken Fajitas


Every time I want to make these fajitas, which is about once every week or so, I run to grab the recipe off the blog and can't find it. Then I realize that it's because I haven't blogged it yet, make a mental note to blog it soon, and promptly forget because I'm stuffing my face full of awesome. But that ends today! (The not-blogging ends today, stuffing my face full of awesome will never, ever stop.)

I've been making these fajitas for a few years, and they're nothing short of fantastic. I love how they come off the grill: smokey, juicy, and a little bit charred from the coals. Just perfect. Whenever I want fajitas, this is my go-to recipe. In fact, I think they'll make an appearance this coming weekend, just in time to close out the summer.

Chicken Fajitas
(Barely adapted from Cook's Illustrated)

1/3 c. fresh lime juice (approximately 5-6 limes, depending on how juicy they are)
5 T. vegetable oil, divided
3 cloves garlic, minced or pressed
1 T. Worcestershire sauce
2 tsp. brown sugar
1 jalapeno, minced finely, ribs and seeds removed
1-2 T. fresh cilantro (omit if you hate it)
Salt and pepper, to taste
1 1/2 lb. boneless, skinless chicken breasts, butterflied
1 red onion, sliced into thick rings, unseparated
2 large red bell peppers, quartered, with seeds & ribs removed
10 small flour tortillas

In a large resealable plastic bag, mix together the lime juice, 3 T. vegetable oil, garlic, Worcestershire, brown sugar, jalapeno, and cilantro. Season with salt and pepper to taste. Pour out 1/4 c. marinade into a measuring cup and set aside. Add chicken breasts and toss bag to coat. Refrigerate for 15-30 minutes. Brush onion rings with remaining vegetable oil, season with salt and pepper, and set aside.

Prepare grill and heat until hot. If using coals, create a 2 level fire, one side being hotter than the other.

Remove chicken from marinade and discard. Cook chicken on hotter side of grill, and grill the onion and peppers on the cooler side. Grill chicken for 3-4 minutes until well-browned. Flip, and continue cooking on second side until well-browned. Continue cooking and flipping chicken until done, or an instant-read thermometer registers 165* F. Cook onion and peppers until spottily charred and crisp-tender, approximately 10 minutes, flipping as needed. When chicken and vegetables are done, transfer to a platter and cover with foil to keep warm.

On the cooler side of the grill, warm tortillas and cook until lightly browned, no more than 1 minute per side. Wrap in a clean kitchen towel to keep warm.

Slice the onion rings in two and separate. Slice the peppers into strips and place onion and pepper strips into a serving bowl. Add 2 T. of the reserved marinade (shake it up if necessary) and toss to coat. Slice chicken into strips and place in a large serving bowl or platter; toss with remaining marinade. Serve bowls/platters immediately with warmed tortillas and favorite toppings/sides/







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