Here’s another great recipe for Cinco de Mayo celebrations. This is our family’s favorite fajita recipe (and I have tried MANY). In fact, I often make the grilled chicken (without the onions and peppers) for chicken soft tacos. It’s our son’s favorite meal (besides a big, thick, juicy steak).
Grilled Chicken Fajitas
This is an adaptation from Cook’s Illustrated. It is my favorite cooking magazine. Jeff even reads the magazine — as it gets into the “scientific” method of cooking and grilling.
I use the marinade for chicken and flank steak. The leftover chicken and steak are great in quesadillas, on salads and in sandwiches.
1/3 cup Lime Juice (2 – 3 limes)
6 Tbsp. Vegetable Oil
3 Medium cloves of Garlic, minced
1 Tbsp. Worcestershire Sauce
2 tsp. Brown Sugar
1 Jalapeno Chile, minced (seeds and ribs removed, unless you want extra heat)
2 Tbsp. minced fresh Cilantro
Salt and Pepper
4 Boneless, skinless Chicken Breasts
1 Large Red Onion, peeled and sliced into 1/2 inch rounds (don’t separate rings)
1 Large Red Pepper (quartered, stemmed and seeded)
1 Large Green Bell Pepper (quartered, stemmed and seeded)
8 – 12 Flour Tortillas
Desired Condiments and Toppings (Avocado, Guacamole, Sour Cream, Cheese, Salsa, Cilantro)
1. In a medium bowl, whisk together lime juice, 4 Tbsp of oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 tsp of salt and 3/4 tsp of pepper. Reserve 1/4 cup of marinade and set aside.
2. Add another tsp of salt to the remaining marinade. Pour 1/3 of marinade in glass Pyrex dish and swirl to coat bottom of dish. Place chicken in dish. Pour the remaining 2/3s of marinade over the chicken. Cover and refrigerate for 20 minutes.
3. Brush both sides of onion rounds and pepper strips with remaining 2 Tbsp of oil. Season with salt and pepper.
4. Heat the grill to high (15 minutes in advance of grilling). When ready to grill, leave one burner on high heat and turn the other burners down to medium.
5. Remove chicken from marinade (discard marinade) and place chicken on hottest side of grill. Place onion rounds and peppers (skin side down) on cooler parts of grill. Cook chicken until well browned, 4 – 5 minutes. Using tongs, flip chicken and continue grilling until chicken is no longer pink when cut into with knife (another 4 – 5 minutes). Cook peppers until somewhat charred and crisp-tender (8 – 10 minutes). Cook onions until tender and charred on both sides (10 – 12 minutes).
6. Separate onions into rings and place in medium bowl. Slice the peppers into 1/4 inch strips and place in bowl with onions. Add 2 Tbsp of reserved marinade to vegetables and toss well. Slice chicken into 1/4 inch strips and toss with remaining reserved marinade in another bowl. Arrange chicken and vegetables on a large platter. Serve with warm tortillas and desired toppings.
NOTE: When I increase the chicken breasts to 6, I double the marinade recipe. And, when I use this marinade for meals other than fajitas (just the chicken or steak), I go ahead and make / use the entire marinade recipe.