My charcoal grill and I are mid season in the summer of love. Propane is convenient, my smoker holds my heart. But this summertime fling between my strong black trusty Webber and I is something to be gossiped about for years to come. I’m pretty sure that if I could find a way to snuggle it without it sending little grey ash everywhere, I would.
That being said, chicken fajitas are a quick weeknight staple my household can agree upon (and given that I don’t ever ask anyone else’s vote, that says a lot) so testing them out over the smoke and giving them a little char instead of using my go to recipe was gambling with success. A gamble worth taking. These aren’t overly saucy chicken fajitas. But rather simple, well flavored fajitas that required no globs of sour cream or extra cheese. The only thing that was added was a little chipotle tabasco sauce and it was good to go.
Simple but effective.
- fresh juice from 2 to 3 limes
- 6 tbs vegetable oil
- 3 medium garlic cloves minced
- 1 tbs Worcestershire sauce
- 1 1/2 teas brown sugar
- 1 jalapeno stemmed, seeded, and minced
- 1 1/2 tbs minced fresh cilantro
- salt and pepper
- 3 boneless chicken breasts. pounded to 1/2″ thick
- 1 large red onion cut into 1/2″ thick rounds
- 1 large red bell pepper stemmed, seeded and quartered
- 1 large green bell pepper stemmed, seeded and quartered
- Whisk together the lime juice, 4 tbs oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, some salt and a dash of pepper in a small bowl. Reserve 1/4 cup, and pour the rest into a resealable zip lock bag with the chicken. Refrigerate at least 15 minutes.
- In the meantime, get a good fire going in the charcoal grill. Get those coals nice and grey. Clean grate and place over hot coals.
- Brush the onion (secure with a toothpick if needed to keep onion rings from sliding apart) and pepper with remaining oil.
- Carefully spray grate with grilling oil or use an oil soaked paper towel and rub over the grate.
- Remove chicken from marinade and place over the hot side of the grill. Place the onion and pepper quarters, skin side down, over the cooler side.
- Cook the chicken until well browned, 4 to 5 minutes, flip, and cook until chicken is cooked through, 4 to 5 minutes longer, and reads 160 degrees with an instant thermometer. Continue to cook the peppers and ion until charred, 8 to 10 minutes. Transfer to plate and keep warm.
- Heat the tortillas a few at a time over the cooler side of the grill, 20 seconds per side. Wrap in aluminum foil to keep warm.
- Separate the onion rings, slice the pepper and chicken and toss with reserved marinade.
- Serve with desired accompaniments.