Monday, February 8, 2010

Chicken Fajitas

These are quite possible the best fajitas we have had. They were total restaurant quality and taste. I will be making these on the outdoor grill this summer many, many times. I think they will be even better charred on the grill. Our house smelled divine the night we cooked these, just like a restaurant.
Chicken Fajitas, Cooks Illustrated (printable version here)
1/3 cup fresh lime juice (2 to 3 limes
6 TBS. vegetable oil
3 garlic cloves, minced
1 TBS worchestershire sauce
1 1/2 tsp brown sugar
1 jalapeno chile, seeds and ribs removed, minced
1 1/2 TBS minced fresh cilantro
salt and pepper
3 boneless, skinless chicken breasts (pounded to 1/2 inch thickness)
1 red onion, peeled adn cut into 1/2 inch quartes (DO NOT SEPARATE RINGS)
1 red bell pepper, quartered, stemmed and seeded
1 green bell pepper, quartered, stemmed, and seeded
8-12 (6-inch) flour tortillas
Wisk lime juice, 4 TBS of oil, garlic, worcestershire, brown sugar, jalapeno, cilantro, 1 tsp salt and 3/4 tsp pepper together in medium wobl. Reserv 1/4 cup of marinade and set aside. Add 1 more tsp salt to the remaining marinade adn add the chicken. Cover with plastic wrap and refrigerate for 15 minutes. Brush the onion rounds and peppers with remaining 2 TBS oil and season with salt and pepper.
*This is the part where I differed, you are supposed to cook them over coals which I am certain would make these even more fabulous.*
Instead, I heated my indoor grill and cooked chicken until well browned. Cook peppers and onions until spottily charred and crisp-tender, turning once or twice. When chicken and veggies are done, transfer to a large plate and tent with tin foil to keep warm.
Heat tortillas 20 seconds or so until lightly browned. Separate onions into rings and slice peppers into strips. Toss veggies with 2 TBS of remaining marinade. Slice chicken and toss tiwh other 2 TBS marinade.
Serve with cheese, pico de gallo, guacamole and sour cream.