I had really hoped to make this dish on the Big Green Egg using a cast iron griddle, but the weather just wouldn’t cooperate. I ended up cooking it on the griddle (highly recommended) on the stove top (not so highly recommended).
It looks like there are a lot of moving pieces here, but if you are organized you can put this on the table in about an hour and a half.
4 boneless/skinless chicken thighs, sliced into 1/4 inch strips
Juice of 1 lime (about 2 tablespoons)
3 cloves garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon Ancho chili powder
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon Cholula Chipotle Hot Sauce
Put the garlic cloves and salt in a food processor and pulse until the garlic is minced. Add the lime juice, pepper, cumin, chili powder, soy sauce, olive oil, and hot sauce and give everything a whirl until it is well-combined.
Pour half of the marinade over the chicken, toss to coat, and stash in the fridge for at least an hour, but not longer than 4 hours. Reserve the other half of the marinade in the fridge for later.
Pour the oil and hot sauce over the shrimp and toss to coat. Stash in the fridge while you prep the veggies.
3 large bell peppers (assorted colors are pretty) cut into strips
1 medium onion, chopped
3 gloves garlic, crushed and chopped
3 scallions, roughly chopped
The veggies will pick up plenty of flavor from the griddle, so I didn’t season them at all.
Think of the griddle as a flat wok – you want to get it hot and move the food on and off it quickly. So have all of your ingredients, and a large (pre-warmed if possible) serving platter arranged in front of you before you start.
Center the griddle over your largest/hottest burner on the stove (or across 2 burners if you have a large rectangular griddle) and heat over medium-high heat for about 5 minutes.
Swirl a couple of glugs of peanut oil on the griddle and let heat until it starts to shimmer (about 2 minutes). Use a slotted spoon to remove the chicken from the marinade and arrange it on the griddle.
Let the chicken sear for about 2 minutes and then flip it over and let it cook for another minute or so until done (I like using a set of tongs for this).
Remove the chicken to the platter and put the veggies on the griddle. Cook these until they soften and start to char a bit, about 5 minutes (or until your smoke alarm goes off like ours did). Pour just a couple of tablespoons of water on the griddle to de-glaze it and steam the veggies a bit. Use a spatula here to scrape up the brown bits and work them into the veggies.
Remove the veggies to the platter and add the shrimp to the griddle. Cook these just until they turn pink and start to curl (about a minute), flip and cook the other side for another minute.
Remove the shrimp to the platter and drizzle the whole thing with the reserved marinade. Serve with warm tortillas and guacamole.
Lean meat and tons of veggies, what’s not to love? Just watch how many glugs of oil you use and go light on the tortillas and guac. Makes 6 (1 1/2 cup) servings. 270 calories. 6 Weight Watchers points.
An outstanding weeknight dish. The griddle gave everything a nice char and the Cholula Chipotle Hot Sauce added a little heat with a lot of slightly sweet smokiness. Th achiote oil was subtle, but it added a richness that helped round out all the flavors.
While the griddle did its smoky/searing job, it was a little too much for the vent fan in the kitchen. Between the smoke and the splatter, this would have worked at lot better outside on the grill.