Serves 4
35 min
Grilled Chicken & Sweet Pepper Fajitas
Recipe GLPR923f0b0fec05bb
Tender marinated chicken thighs and colorful sweet peppers grilled to perfection, then served with warm tortillas and your choice of fresh toppings. This vibrant Mexican-inspired dish comes together quickly on the grill for a delicious weeknight dinner or weekend gathering.
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Ingredients
1 clove garlic, minced to a paste
2 tablespoons olive oil, divided
1/2 teaspoon ground cumin
1/4 teaspoon paprika
dash of chipotle chili powder
1/4 teaspoon salt
4 boneless, skinless chicken thighs
2 sweet peppers (red, yellow, or a mix)
1 medium red onion
4 whole wheat flour tortillas
toppings as desired (avocado, lettuce, cheese, cilantro, salsa, sour cream, pickled jalapeños)
Directions
In a small bowl, combine the minced garlic with 1 tablespoon of olive oil. Add the ground cumin, paprika, chipotle chili powder, and salt, stirring until well blended to form a marinade.
Place the chicken thighs in a container or resealable bag and coat thoroughly with the marinade, turning several times to ensure all pieces are evenly covered. Cover and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
Preheat your grill to 400°F. Position a vegetable grill basket or grill pan partially over the direct heat to warm it.
While the grill heats, prepare the vegetables: halve the sweet peppers and remove the cores, then cut them into 1/2-inch-wide strips. Halve the red onion and slice it into 1/2-inch-thick sections. Toss both the peppers and onion with the remaining 1 tablespoon of olive oil.
Place the marinated chicken thighs directly over the heat on the grill grates. Add the oiled onions and peppers to the preheated grill pan, also over direct heat.
Cook the chicken and vegetables for 10 minutes over direct heat, stirring the vegetables frequently to ensure even charring. The chicken should develop a golden-brown exterior.
Move both the chicken and vegetable pan to indirect heat (away from direct flames), cover the grill, and cook for an additional 5 minutes until the chicken reaches an internal temperature of 165°F.
Transfer the grilled vegetables to a serving platter. Remove the chicken to a cutting board and let it rest for 5 minutes.
Quickly place the flour tortillas directly on the grill grates for about 10 seconds per side to lightly char and warm them. Wrap the toasted tortillas in a clean kitchen towel to keep them warm.
Slice the rested chicken into strips and arrange on the serving platter with the grilled vegetables. Serve with the warm tortillas and your choice of toppings.
