Friday, May 3, 2013

Chipotle-Lime Chicken Fajitas

Happy Cinco de Mayo! Yes, I know, it is really May 3rd. Only 2 more days until drinking a pitcher of margaritas is acceptable, for the first time since college. This year Cinco de Mayo is on Sunday, so I will not be sharing a blog post with you, and I will be cheering on my Texas Rangers at The Ballpark in Arlington, anyway. I decided to share this post with you a few days early, because it is that good.

This recipe my friends, this single recipe, is what gives me hope about moving to North Carolina, where there is no more Tex-Mex. Yes, there are impostors, but not that hole-in-the-wall place that serves the best salsa on this side of the border. This recipe gave me faith, because I will now be able to recreate one of my favorite meals at home, in North Carolina, fajitas. These were so good, I even dare to say, better than any I have ordered, unless we are talking about my beloved Pappasito's.

These have the perfect kick from the chipotle and limes, don't even thinking about skipping that last step where you pour extra on the chicken. It is the best part, really.
Source: Cook's Illustrated, July 2007, via Tide and Thyme

1 Chipotle Chile in Adobo Sauce, chopped about 1 tablespoon, divided
7 teaspoons of Lime Juice, freshly squeezed
6 tablespoons of Olive Oil
1 tablespoon of Cilantro, fresh and chopped
1 1/4 teaspoon of Sugar, divided
Kosher Salt and Black Pepper
3 Garlic Cloves, minced
2 tablespoons of Water
3 Chicken Breasts, boneless and skinless
1 Red Bell Pepper, sliced into 1/2" thick strips
1 Green Bell Pepper, sliced into 1/2" thick strips
1 red onion, peeled and sliced into 1/2" thick strips
8 Flour Tortillas
Vegetable Oil
Additional Toppings: shredded cheese, sour cream, guacamole, pico de gallo

First, whisk together 2 teaspoons of the chipotle chile, 4 teaspoons of lime juice, 3 tablespoons of olive oil, the cilantro, 1/4 teaspoon of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl.
Set aside.

Now, in a separate small bowl, whisk together the remaining chipotle chile, lime juice, 3 tablespoons of olive oil, remaining teaspoon of sugar, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, garlic, and water. Pour this marinade into a large ziplock bag with the chicken. Toss to coat and refridgerate for 30 minutes, flipping the bag after 15 minutes.

Next, heat your grill to high. Add the chicken, and cook over indirect heat for 8-10 minutes per side, depending on the thickness of the chicken. You want to make sure the chicken is done and the internal temperature is at 165. Place the chicken over direct heat for a few minutes on each side to get a good char.

Let the chicken rest on a cutting board covered in aluminum foil for 5 minutes.

Now, prepare the peppers and onions. Sauté them in a large skillet over high heat in 1 tablespoon of vegetable oil. When the peppers and onions are blistered and tender, after a few minutes, remove from heat and set aside.

Slice the chicken to 1/4 inch slices and transfer to individual plates. Drizzle with reserved sauce. Serve with warmed tortillas, peppers, onions, and any additional toppings.


Happy Cooking,
The Barbee Housewife

1 comment:

  1. This looks so delicious! Perfect for Cinco de Mayo.