Recipes

From the September – October 2005 issue of Cook’s Illustrated come some amazing fajitas. The key here is the 15 minute marinade, and reserving a little to toss on the vegetables and chicken after you grill them.

Better Chicken Fajitas – Cook’s Illustrated

Ingredients:

• 1/3 cup juice from 2 to 3 limes
• 6 tablespoons vegetable oil
• 3 medium garlic cloves, minced or pressed
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons brown sugar
• 1 jalepeño, seeds and ribs removed, minced
• 1 1/2 tablespoons minced fresh cilantro leaves
• salt and ground black pepper
• 3 boneless, skinless chicken breasts, pounded to 1/2 inch thick
• 1 large red onion, peeled and cut into 1/2-inch-thick rounds, don’t separate rings
• 1 large red bell pepper, quartered, stemmed, and seeded
• 1 large green bell pepper, quartered, stemmed, and seeded
• flour tortillas

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