Because the smoky subtle flavors of charcoal take this weeknight dinner to a whole new level
Course Main Course
Keyword fajita, grill
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
fresh juice from 2 to 3 limes
3medium garlic clovesminced
1 1/2teas brown sugar
1jalapenostemmed, seeded, and minced
1 1/2tbsminced fresh cilantro
salt and pepper
3boneless chicken breasts. pounded to 1/2″ thick
1large red onioncut into 1/2″ thick rounds
1large red bell pepperstemmed, seeded and quartered
1large green bell pepperstemmed, 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.