Chicken Fajitas for Charcoal Grill

Name: Chicken Fajitas for Charcoal Grill
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1/3 cup, lime juice, from 2 to 3 limes; 6 tablespoons, vegetable oil; 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 1 tablespoon, Worcestershire sauce; 1 1/2 teaspoons, brown sugar; 1 , jalapeño chile, seeds and ribs removed, chile minced; 1 1/2 tablespoons, minced fresh cilantro leaves; , Salt and ground black pepper; 3 , boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness; 1 , large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings); 1 , large red bell pepper (about 10 ounces), quartered, stemmed, and seeded; 1 , large green bell pepper (about 10 ounces), quartered, stemmed, and seeded; 8 - 12 , plain flour tortillas (6-inch)

4 comments

Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV

Main Courses

Latin America & Caribbean

Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a truckload of toppings. How about chicken fajitas that taste great on their own?

SERVES4 to 6

TIME1½ hours

WHY THIS RECIPE WORKS

We quickly realized that the separate components of the best chicken fajita recipe would require special handling. Briefly marinating the chicken in a high-acid mixture created a bright, unadulterated tang. The chicken, peppers, and onions ...

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