Ben helped me get the house back in order after last night's PEPS group. I can't believe how far the toys were scattered in our house. Crayons were everywhere. We had left over chicken fajitas for dinner tonight. Ben added shredded cheese to his and I added a bit of hot sauce. I was pleased with how well the chicken reheated. It was still moist and retained some of the smoky grill flavor. Since I didn't include the recipe for the chicken last night, here it is.
CHICKEN FAJITAS
from The Weber Gas Grill Cookbook
Ingredients for the marinade:
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
1 clove garlic, minced
1/2 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
Additional ingredients:
6 boneless, skinless chicken breast halves, about 6 ounces each
1 red onion, cut into 1/2" slices
4 plum tomatoes, cut into 1/2" slices
1 red or yellow bell pepper, stem and seeds removed and cut into quarters
6 large flour tortillas
1 avocado, sliced
Salsa
Directions:
1. In a shallow, non-metal container combine the marinade ingredients. Rinse chicken and pat dry with paper towels. Add chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.
2. Remove chicken breasts from the marinade and discard the marinade. Grill the chicken breasts, onion slices, tomato slices, and bell pepper quarters over Direct Medium heat until the meat is no longer pink and the vegetables are tender, turning once halfway through grilling time. The chicken and onion will take 8 to 12 minutes and the tomato and bell pepper will take 6 to 8 minutes. Wrap tortillas in foil and place on cooking grate. Heat for about 1 minutes. Cut the bell pepper into strip and slice the chicken. Place chicken, onion, tomatoes, bell pepper and avocado in warm tortillas and roll up to eat. Serve with salsa.
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