|The onions and peppers before they hit the grill.|
I love chicken fajitas and thanks to this recipe I am slowly getting over my fear of the grill. This was an easy week-night meal that came together quickly, and thanks to ATK’s (
’s Test Kitchens) spot-on instructions I was able to grill the chicken to perfection! Please note that grilling times vary according to your grill, and cut/thickness of meat. The fajitas went really well with my sweet corn cakes.
1 t pure chile powder
1 t kosher salt
1/2 t ground cumin
1/2 t onion powder
1/4 t garlic powder
2 whole skinless, boneless chicken breast (about 1 pound each)
2 T extra-virgin olive oil
1 very large onion , peeled and cut into half-inch slices
2 very large red bell peppers or green bell peppers, cored, seeded, and cut into large wedges
8 flour tortillas, warmed in the microwave
Shredded cheddar cheese, salsa, guacamole, and sour cream, for serving
For Charcoal Grill: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds).
For Gas Grill: Turn all burners on gas grill to medium-high, close lid, and heat grill until hot, 10 to 15 minutes.
In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, and olive oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
Place chicken breasts directly over coals or on gas grill grate and grill until well-seared on first side, 5 to 7 minutes (4 to 6 minutes, covered, on gas grill). Flip chicken using tongs; continue grilling on second side for 3 to 5 minutes (4 to 6 minutes on gas grill) depending on heat of fire and thickness of chicken.
Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice into ½ inch strips.
When charcoal fire has died down to medium or gas grill burners are adjusted to medium (you can hold your hand 5 inches above grill surface for 4 seconds), grill onions and peppers, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove onions and peppers from grill and cut peppers into long, thin strips; set aside.
Arrange sliced chicken and vegetables on large platter; serve immediately, with tortillas, salsa, cheese, sour cream and guacamole.