Summer weather is officially here, and guess what we just did?  Bought a fancy new grill!  And by fancy I mean, the ignition and thermometer actually work and it is able to cook a hamburger in less than an hour.  This is all an upgrade from our previous grill. 

So now, I’m becoming a grill-master.  I think I’m better at it than my hubs (though he takes issue with this opinion), and I’m actually starting to really appreciate this new art of cooking. I recently tried it out with some local, organic free range chicken and vegetables from my farmers market.  We were having friends over, and I decided to make Grilled Chicken Fajitas with Onions and Poblanos. 

First for the marinade – combine ¼ cup olive oil, 6 tablespoons of fresh lime juice, ½ cup of coarsely chopped cilantro, 2 ½ teaspoons of cumin, and 1 ½ teaspoons of chipotle chili powder in a food processor and puree until smooth. 

Next up, slice a few onions into thick rings and several poblano peppers into thick, long slices.  Arrange them in a baking sheet and pour half of the marinade over them, stirring to coat all pieces.  Pour the remaining marinade over 2-3 pounds of organic free range chicken breasts, and let everything sit for about 30 minutes. 

Meanwhile, fire up that grill!  I used medium-high heat for this meal. 

When everything has marinated and the grill is hot, place the chicken and vegetables right on the grill.