Jul 20
Grilled Chicken Fajitas3 Comments

grilled (1 of 1)

A few weeks ago when I made these fajitas Blair said that they were to die for. He also said that they were the best meal I have ever made him. I then proceeded to beat him up. Just kidding. I did agree with him that it was one of the best dinners that we have had. I am slowly trying to take over the title of grill master in our household and I think this meal may have sealed the deal. I absolutely love fajitas made on the stovetop and they are my birthday dinner almost every single year, so when I found a grilled version, I needed to make them right away.

The thing that makes these fajitas so unique is the chicken is marinated prior to grilling, but then gets a second dip in some reserved marinade after being sliced. The grilled veggies also get dunked as well. The flavors are absolutely unbelievable and the fajitas come together rather quickly. I will definitely be making these well into the fall and for as long as I can until the weather forces me not to. As an added bonus, the next day for lunch the leftovers were just as good!

Grilled Chicken Fajitas
(Printable Recipe)

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)
1 large red onion (about 14 ounces), peeled and cut into ½-inch-thick rounds (do not separate rings)
2 bell peppers (about 10 ounces), quartered, stemmed, and seeded
8-12 (6-inch) flour tortillas

What you’ll do:

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. 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.Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes. Empty the coals into the grill, spreading them in a single layer; place an additional 20 unlit coals over the lit coals on one side of grill to create a two-level fire. Position the grill grate over the coals and heat the grate for 5 minutes; scrape clean with a grill brush. (For a gas grill, light all burners and turn to high, cover, and heat the grill until hot, about 15 minutes; scrape the grill grate clean with a grill brush. Leave one burner on high heat while turning the remaining burner(s) down to medium.)

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. 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.

Source: The Way the Cookie Crumbles, originally from Cook’s Illustrated

Print Friendly
This entry was posted in chicken, main dish. Bookmark the permalink.

3 Responses to Grilled Chicken Fajitas

  1. Bridget says:

    This is one of our favorite recipes too! Doesn’t that second coating of marinade just make the flavors so fresh and lively? I love it. I’ve started using that trick in other recipes too.

  2. Krissy this looks delicious!! So glad you found me on facebook so I could find you on here, new follower! xoxo

Leave a Reply

Your email address will not be published. Required fields are marked *