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

Directions:

1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining used marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 tablespoons oil and season with salt and pepper.
2. Meanwhile, heat your grill, with high heat on one side for the chicken and medium heat on the other for the vegetables.
3. Place chicken smooth side down on the hotter side of the grill and discard remaining marinade. Place onion rounds and peppers (skin side down) on cooler side of grill. Cook chicken until well browned, 4 to 5 minutes; flip chicken and continue grilling until chicken is no longer pink in the thickest parts. Cook peppers 8 to 10 minutes, turning once or twice as needed. Cook onions until tender, 10 to 12 minutes, turning every 3 to 4 minutes.
4. Separate onions into rings, slice bell peppers lengthwise into 1/4 inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss to combine. Slice chicken into thin strips and toss with remaining reserved marinade. Serve with warmed tortillas.