Fajitas are fun, and they are especially great when you can grill the chicken. We especially like the grilled vegetables. This recipe is easy and a great weeknight dinner.
- 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 tortillas
- 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.
- 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 and serve with desired accompaniments.