Grilled Chicken Fajitas Recipe

Serves 6

Marinade

• 1/2     cup coarsely chopped fresh cilantro
• 1/3     cup lime juice
• 4      cloves minced garlic
• 5      tablespoons extra virgin olive oil
• 1      teaspoon ground cumin
• 1      teaspoon dark brown sugar
• 1/2  teaspoon kosher salt
• 3     boneless skinless chicken thighs, pounded to 1/2-inch thick

Vegetables

• 1     large red bell pepper, cut into
• 1/4-inch strips
• 1     large green bell pepper, cut into 1/4-inch strips
• 1     large white onion, cut into 1/4-inch strips
• 1    tablespoon olive oil
• Kosher salt

Condiments for fajitas

• 12 white corn tortillas
• Sour cream

In small bowl, mix together all marinade ingredients. Place chicken breasts and marinade in a large sealable bag. Seal bag, removing as much air as possible, and marinate for 30 minutes in the refrigerator.

Preheat grill, charcoal or gas. If using charcoal, light one chimney full of charcoal. When all charcoal is covered with gray ash, pour out and spread the coals evenly over charcoal grate.

Remove chicken from marinade and cook over high heat until browned on both sides and cooked through, four minutes per side, until cooked to an internal temperature of 170°F. Remove and allow to rest five to ten minutes. Slice into 1/2-inch strips.

Toss peppers and onion with a little olive oil and pinch of salt.

Place a cast iron skillet directly on the hot coals, or on grill grates for gas grill. When heated, add in the peppers and onions. Continue to cook, stirring frequently, until they are soft and nicely browned, about five to ten minutes.

Heat tortillas on grill until warm.

Assemble fajitas with vegetables, chicken and a dollop of sour cream.

Fajitas Your Way

Put your own spin on grilled chicken fajitas with these tasty ideas:

Ranch style
Add 3 slices of cooked peppered bacon, diced, to 1/2-inch strips of chicken.
After peppers are sautéed, add diced tomatoes and mushrooms; heat through.
Top with ranch dressing.

Jamaican jerk style
Marinade:
Coat chicken with 2 teaspoons jerk seasoning and marinate.

Vegetables:
Add 1-1/2 teaspoons jerk seasoning during sauté.

Salsa:
Combine 1/4 cup each diced papaya and pineapple, 3 tablespoons red onion, 1 garlic clove,­­­­ minced, 2 teaspoons lime zest, 1 table­spoon fresh lime juice, 1 tablespoon minced cilantro.

Lime sour cream:
Add zest and juice from 1 medium lime to sour cream.