Experience the bold flavors of these grilled chicken fajitas, featuring marinated chicken, sautéed veggies, and a blend of zesty spices. Follow our simple recipe to create a lively, scrumptious meal that's perfect for sharing.
1red bell pepperlarge, stemmed, seeded and quartered
1green bell pepperlarge, stemmed, seeded and quartered
tortillas
Instructions
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.
Notes
Inspired by the Cook’s Illustrated Summer Grilling 2011 recipe. You can also substitute in shrimp or flank steak strips. You can also do a veggie version with grilled tofu or thin slices of squash.