As summer comes to a close, I see so many people talking about firing up the grill one last time. Maybe it’s just me, but I think it makes more sense to grill when it’s not 110º outside. Summer grilling is great, minus the heat, humidity and fact that you’re drenched in sweat by the time the food is ready to be eaten. I see no reason not to grill year round, as long as there’s still good food to grill. Sure, pumpkin doesn’t lend itself to grilling the same way summer squash does, but that doesn’t mean you can’t grill chicken, steak or even sweet potatoes and acorn squash. Now that evenings are cooler here, it’s prime time for grilling. Luckily for us, grilled chicken doesn’t really have a season, and we’ll be grilling well into the winter with recipes like this one.
I’ve tried quite a few chicken fajita recipes, and this one is by far my favorite. The chicken stays ultra moist and is infused with smoky chipotle and fresh lime juice. Combine that with caramelized onions and peppers, and you’ve got fajitas to rival any restaurant’s. If you don’t feel like grilling, you could totally get away with making these in a cast-iron skillet to really make it feel authentic. As far as toppings go, forget them. I know just chicken and vegetables seems kind of boring, but these fajitas are far from it. I was planning to add sour cream and shredded cheese to mine, and I’m so glad I didn’t. These are perfect on their own, but you can certainly add a couple of frozen mango margaritas to go with your meal.
- COOK TIME:
- YIELD: 4 servings
1 chipotle chile in adobo sauce, chopped (about 1 tablespoon)
7 teaspoons fresh lime juice
6 tablespoons olive oil
1 tablespoon minced fresh cilantro leaves
1¼ teaspoons sugar
Kosher salt and freshly ground black pepper
3 garlic cloves, minced (about 1 tablespoon)
2 tablespoons water
3 boneless, skinless chicken breasts
1 red, orange, or yellow bell pepper, sliced into 1/2-inch thick strips
1 green bell pepper, sliced into ½-inch thick strips
1 red onion, peeled and sliced into ½-inch thick strips
In a small bowl, whisk together 2 teaspoons chipotle chile, 4 teaspoons lime juice, 3 tablespoons olive oil, cilantro, ¼ teaspoon sugar, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
In a medium bowl, whisk together the remaining chipotle, lime juice, olive oil, sugar 1½ teaspoons salt, ½ pepper, garlic and water. Place the chicken in a gallon size zip top bag and pour the marinade on top. Seal the bag and gently toss to coat. Refrigerate for 30 minutes, flipping after 15.
Heat grill to high, wiping down grates with a vegetable oil coated paper towel. Cook chicken over indirect heat for about 8 minutes per side, then move to direct heat to lightly char each side. Alternately, cook the chicken in a grill pan until cooked through.
While the chicken is cooking, heat 1 tablespoon of vegetable oil over high heat. When the oil starts to shimmer, add peppers and onion. Cook, stirring frequently, until the vegetables are starting to soften and blister. Remove from heat, stir in the reserved sauce and set aside.
Place cooked chicken on a cutting board and tent with foil. Allow to rest for 5 minutes before cutting into thin slices. Serve with warm tortillas.