Chipotle-Lime Chicken Fajitas

By Alqualonde

the chipotle-lime really lends itself nicely to these fajitas. The sauce that you top the chicken with right before serving is killer. Often, fajitas can be bland – but you won’t have that problem here. Take advantage of bell peppers while they’re still affordable.

Ingredients

• 1 chipotle chile in adobo sauce, chopped (about 1 tbsp)
• 7 tsp fresh lime juice
• 6 tbsp olive oil
• 1 tbsp fresh cilantro leaves
• 1 1/4 tsp sugar
• Kosher salt
• black pepper
• 3 garlic cloves,minced or pressed through a garlic press (about 1 tablespoon)
• 2 tbsp water
• 3 boneless, skinless chicken breasts
• 1 red, orange, or yellow 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 – 8 inch tortillas
• Vegetable oil

Details

Adapted from tideandthyme.com

Preparation

Step 1

Whisk together 2 tsp chipotle chile, 4 teaspoons lime juice, 3 tablespoons olive oil, cilantro, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.

Whisk together the remaining chipotle chile, lime juice, 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.

Heat grill to high, wiping down grill grates with some vegetable oil on a paper towel using tongs. Add chicken and cook over indirect heat, for about 8-10 minutes on each side depending on thickness. Then, place over direct heat for a couple of minutes on each side to char up the chicken breasts.

While the chicken is cooking, saute up the peppers and onions. In a large skillet over high heat, add 1 tbsp vegetable oil. When shimmering, add the sliced bell peppers and onions. Cook over high heat, stirring frequently, until the peppers and onions are starting to soften and blister. Remove from heat and set aside.

Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce. Serve with warm tortillas and sauteed peppers and onions.