Grilled Chicken Fajitas
By PKMom
First, grill the chicken, peppers and onions on the barbecue for a smoky flavour, then have everybody assemble their own fajita—now that’s a time-saver! Be sure to lay the chicken thighs flat on the grill to speed up the cooking time.
- 4
Ingredients
- Olive (or canola) oil 2 tbsp.
- Balsamic vinegar 1 tbsp.
- Dijon mustard 1 tsp.
- Garlic clove, minced 1
- (or 1/4 tsp., 1 mL, powder)
- Ground cumin 1 tsp.
- Cayenne pepper 1/2 tsp.
- Boneless, skinless chicken thighs 1 lb.
- Large red pepper, quartered 1
- Large yellow pepper, quartered 1
- Medium red onion, quartered 1
- Whole-wheat flour tortillas 4
- (9 inch, 22 cm, diameter)
- Light sour cream 1/2 cup
- Salsa 1/2 cup
- Chopped green onion 1/4 cup
Preparation
Step 1
Preheat gas barbecue to medium-high. Combine first 6 ingredients in small bowl.
Arrange next 4 ingredients on greased grill. Brush with olive oil mixture. Cook for about 12 minutes, turning occasionally and brushing with remaining olive oil mixture, until peppers and onions are softened and internal temperature of chicken reaches 170°C (77°F). Transfer to plate. Cover with foil. Let stand for 5 minutes. Cut chicken, peppers and onions into strips. Transfer to bowl.
Arrange chicken and vegetables down center of each tortilla. Add remaining 3 ingredients. Fold up bottoms. Fold in sides, leaving top ends open. Serves 4.