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9
CHICKEN FAJITAS
Direct Medium
For the marinade:
1/4 cup olive oil
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped onion
1 clove garlic, minced
1/2 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
6 boneless,
skinless chicken breast halves,
about 6 ounces each
1 red onion, cut into 1/2" slices
4 plum tomatoes, cut into 1/2" slices
1 red or yellow bell pepper,
stem and seeds removed and
cut into quarters
6 large flour tortillas
1 avocado, sliced
Salsa
To make the marinade: In a shallow, non-
metal container combine the marinade
ingredients. Add chicken to the marinade,
turning to coat each side. Cover and
refrigerate for 4 hours, turning occasionally.
Remove chicken breasts from the marinade
and discard the marinade. Grill the chicken
breasts, onion slices, tomato slices, and bell
pepper quarters over direct medium heat
until the meat is no longer pink and the
vegetables are tender, turning once. The
chicken and onion will take 8 to 12 minutes
and the tomato and bell pepper will take
6 to 8 minutes. Wrap tortillas in foil and place
on cooking grate. Heat for about 1 minute.
Cut the bell pepper into strips and slice the
chicken. Place chicken, onion, tomatoes, bell
pepper and avocado in warm tortillas and roll
up to eat. Serve with salsa.
Makes 6 servings.
Chicken Fajitas
Weber Tip
If a sauce will be brushed on meat during
grilling, divide the sauce, using one part for
brushing and the other for serving at the
table. Vigorously boil marinades that were
used for raw meats, fish, or poultry for 10
seconds before using as a baste or sauce.