CHICKEN FAJITAS
Direct Medium
For the marinade:
1/4 cup olive oil
3tablespoons fresh lime juice
2 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
6boneless,
skinless chicken breast halves, about 6 ounces each
1 red onion, cut into 1/2" slices
4 plum tomatoes, cut into 1/2" slices
1red or yellow bell pepper, stem and seeds removed and cut into quarters
6large flour tortillas
1 avocado, sliced Salsa
To make the marinade: In a shallow, non- metal container combine the marinade ingredients. Add chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.
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. 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 minute. Cut the bell pepper into strips and slice the chicken. Place chicken, onion, tomatoes, bell pepper and avocado in warm tortillas and roll up to eat. Serve with salsa.
Makes 6 servings.
Chicken Fajitas
Weber Tip
If a sauce will be brushed on meat during grilling, divide the sauce, using one part for brushing and the other for serving at the table. Vigorously boil marinades that were used for raw meats, fish, or poultry for 10 seconds before using as a baste or sauce.
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