It was 74°F Saturday and today it’s spitting snow!?! Go figure. It’s been one crazy spring, but never let it be said that I am one to waste a chance to grill and eat outside. So before Mother Nature had a chance to change her mind, I whipped up a quick batch of fajitas while it was still nice out.
1 pound boneless, skinless chicken pieces (I used tenders, but breasts or thighs work great, too)
8 ounces Mexican chorizo
3 bell peppers, sliced into strips
1 yellow onion, sliced into strips
4 cloves garlic (chopped to go in the veggies)
Juice of 1 lime (about 2 tablespoons)
3 cloves garlic (whole for the marinade)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon raw sugar
1 tablespoon worcestershire or soy sauce
2 tablespoons achiote oil (or 2 tablespoons olive oil and 1 teaspoon paprika)
1 jalapeño pepper, seeded
Toss lime juice, 3 cloves of the garlic, salt, pepper, cumin, chili powder, worcestershire, oil, and jalapeño into the food processor and blend to combine.
Put the bell pepper, onion and chopped garlic in zip-top bag and cover with half the marinade. Do the same with the chicken. Stash both in the fridge while you get the grill fired up.
Set your grill up for a direct cook over high heat (450°F). You can use a grilling basket or pan to cook the meat and veggies, but I like using a cast iron griddle.
Set the griddle on the grate and let it heat up for about 15 minutes.
Fry the chorizo on the griddle. I rolled the meat up into little balls, but you could also break it up. When it’s browned, move the meat off to a warm plate.
Put the chicken on the griddle and cook until until browned on both sides and cooked through, about three to five minutes per side. Remove from the griddle and put with the chorizo.
Put the veggies on the griddle. Cook, stirring often, until they are soft and nicely browned, about 5 to 10 minutes.
When the veggies are done, add back in the chorizo and chicken. Stir and cook until just warmed through, about 2 minutes.
Move the whole works off to a serving platter. Serve with warm tortillas and some guacamole or sour cream.
Lightly charred veggies, tender meat, and just the right amount of heat from the marinade came together to make this a very tasty dish. It’s similar to, but not as greasy as, the parrillada platter at one of our favorite Mexican restaurants. The only thing that would have made this better would have been to crumble the chorizo and fry it loosely so it would be distributed throughout the dish.
Two fajitas with corn tortillas are 361 calories and 9 Weight Watchers points, so if you go easy on the sour cream this is a very healthy, veggie-packed meal.
ONE YEAR AGO – Lemon Pepper Chicken
TWO YEARS AGO – Spring Sirloin & Asparagus