One of my favorite cookbooks has a grilling section, and I've been happily trying out the recipes. Each time I get kind of a "look" from Kevin - as in, you don't need recipes for grilling! Maybe not, but I always feel better with them, and the chicken would not have been as flavorful without the marinade! I've tried a few different fajita recipes, and this one will go in the regular rotation!
As a note, do not marinate the chicken for longer the 15 minutes. The acid in the lime will turn the meat mushy!
Grilled Chicken Fajitas
5 tablespoons vegetable oil
1/4 cup fresh lime juice from 2 limes
2 tablespoons chopped fresh cilantro
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons brown sugar
1 jalapeño chile, stemmed, seeded, and minced
Salt and pepper
2 (6 to 8 ounce) boneless, skinless chicken breasts, trimmed
1 small red onion, sliced into 1/2-inch rings (keep the rings together)
1 red, yellow, or orange bell pepper, stemmed, seeded, and quartered
6 6-inch flour tortillas
1. Combine 1/4 cup of the oil, lime juice, cilantro, garlic, Worcestershire, brown sugar, jalapeño, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Measure out and reserve 1/4 cup of the marinade for serving. Add 1/2 teaspoon more salt to the remaining marinade and pour in a large zipper-lock bag. Add the chicken breasts and turn to coat. Marinate the chicken in the refrigerator for 15 minutes.
2. For a gas grill: turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn the other burner(s) to medium.
3. Remove the chicken from the marinade, place on the hotter part of the grill, and cook covered until well browned on both sides, about 8 - 12 minutes, flipping halfway through cooking. Transfer the chicken to a carving board, tent loosely with foil, and let rest.
4. While the chicken cooks, brush the onion rings and bell pepper with remaining oil and season with salt and pepper. Place the onion rings and bell pepper with on the cooler part of the grill and cook covered, until spottily charred on both sides, 8 - 12 minutes, flipping them halfway through cooking. Transfer the vegetables to the carving board and tent loosely with foil.
5. If you wish to pre-warm the tortillas, place directly on cooler part of grill and cook about 20 seconds per side.
6. Separate the onion rings and slice the bell pepper into 1/4 inch strips. Toss the vegetables in half of the remaining marinade. Slice chicken and toss with the remaining marinade in a separte bowl. Serve with sour cream, lime wedges, and shredded cheddar, Monterey Jack or queso fresco (my favorite!) if desired.