SERVES 4
TOTAL TIME: 45 minutes
You can use red, yellow, orange, or green bell peppers in this recipe. Do your best to leave the onion slices intact when cooking, so that they will be easier to maneuver around the grill. The chicken and vegetables may all have slightly different cooking times in step 4; be ready to remove them individually from the grill as they finish cooking.Serve with guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and lime wedges.
|
⅓ |
cup lime juice (3 limes) |
|
6 |
tablespoons vegetable oil |
|
1 |
jalapeño chile, stemmed, seeded, and minced |
|
1½ |
tablespoons minced fresh cilantro |
|
3 |
garlic cloves, minced |
|
1 |
tablespoon Worcestershire sauce |
|
1½ |
teaspoons packed brown sugar |
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Salt and pepper |
|
|
1½ |
pounds boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
2 |
large bell peppers, stemmed, seeded, and quartered |
|
1 |
large red onion, sliced into ½-inch-thick rounds (do not separate rings) |
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8–12 |
(6-inch) flour tortillas |
1. Whisk lime juice, ¼ cup oil, jalapeño, cilantro, garlic, Worcestershire, sugar, 1 teaspoon salt, and ¾ teaspoon pepper together in medium bowl; measure out and reserve ¼ cup dressing. Whisk 1 teaspoon salt into remaining dressing, add chicken, and toss to coat; let marinate for 10 minutes.
2. Brush peppers and onion with remaining 2 tablespoons oil and season with salt and pepper.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
4. Clean and oil cooking grate. Place chicken on hotter side of grill and vegetables on cooler side of grill. Cook (covered if using gas), turning as needed, until vegetables are tender and spottily charred and chicken is well browned and registers 160 degrees, 8 to 12 minutes. Transfer chicken and vegetables to carving board; tent loosely with aluminum foil and let rest while grilling tortillas.
5. Working in 2 or 3 batches, place tortillas in single layer on cooler side of grill. Cook until warm and lightly browned, about 20 seconds per side (do not grill too long or tortillas will become brittle). As tortillas are done, wrap in kitchen towel or large sheet of foil.
6. Separate onion rounds into rings, slice peppers into ¼-inch strips, and toss in bowl with 2 tablespoons reserved marinade. Slice chicken on bias into ¼-inch-thick pieces and toss with remaining 2 tablespoons reserved marinade in separate bowl. Serve with warmed tortillas.
VARIATIONS
GRILLED BEEF FAJITAS
We prefer this steak cooked to medium-rare, but if you prefer it more or less done, click here for our guidelines.
Substitute 1 (1½-pound) flank steak, trimmed, for chicken. Grill steak on hotter side of grill as directed in step 4 until well browned on both sides and meat registers 120 to 125 degrees (for medium-rare), 8 to 12 minutes. Slice steak thinly against grain and toss with reserved marinade before serving.
GRILLED SHRIMP FAJITAS
Click here for more information on how to skewer shrimp.
Reduce amount of lime juice to ¼ cup. Substitute 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, for chicken. Thread marinated shrimp onto four 12-inch metal skewers, alternating direction of heads and tails. Grill shrimp on hotter side of grill as directed in step 4 until bright pink and lightly charred on both sides, 4 to 6 minutes. Carefully slide shrimp off skewers and toss with reserved marinade before serving.