(Sorry, not the best picture. Guess who took it?)

Verdict: Win!

I've tried this recipe before, but had mediocre results due to some poor decisions on my behalf. I marinated the chicken overnight and had DY grill it for reals this time and it was absolutely Perfect (yes, with a capital P). Follow her recipe to the tee (and splurge on red and orange bell peppers!) because it really makes a difference. The surprising star of the recipe was the red onion: the grilled red onion slices were slightly sweet and tasted amazing. DY and I topped these off with a scoop of pickled jalapeños, a smear of avocado, and a dollop of sour cream. I was planning on only eating one, but I ended up eating three :)

Grilled Chicken Fajitas adapted from Annie's Eats
Yield: Serves 4

3 boneless, skinless chicken breasts, butterflied
1 large red onion, sliced into 1/2-inch thick slices, rings not separated
2 large bell peppers, stemmed, quartered, and seeded
8-12 (6-inch) flour tortillas
avocado, sour cream, pickled jalapenos, salsa (optional)

For the marinade:
1/3 cup freshly squeezed lime juice
4 tbsp vegetable oil
3 cloves garlic, minced or pressed
1 tbsp Worcestershire sauce
1½ tsp brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp minced fresh cilantro
1 tsp salt
¾ tsp pepper

In a medium bowl, whisk together the marinade ingredients. Reserve 1/4 cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes.

Drizzle the reserved marinade over the red onion slices and into the cavities of the bell pepper quarters. Grill the vegetables first, and then the marinated chicken. Cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. Meanwhile, remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) Meanwhile, When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

Separate the onion rings and slice the bell peppers and chicken into 1/4-inch strips. Arrange onto warmed tortillas. Top wih sour cream, avocado, salsa, and hot sauce, as desired.


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