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.
The chicken will take about 7-8 minutes per side, and the vegetables should take about 15 minutes total to be tender and a bit charred. You can even grill your whole wheat tortillas (about a minute per side). Guess what I served these fajitas with though? SOCCA! The gluten-free, digestive-system-loving flat bread did not disappoint!
After removing the organic free range chicken from the grill, slice is cross-wise into strips. You can serve all of this with avocado pieces, salsa, cheese, lime wedges, cilantro sprigs, and black beans. It’s a great party dish, and most importantly – everything is fresh, local and healthy!