it never gets old.... cast iron skillet fajitas with the secret ingredient (shhhhhh grapefruit juice in the marinade). mmmmmmmmmm mmmmmmm mmmmmmmmm. worth every second of preparation!
fajitas
oh. my. yummy.
oh. my. yummy!
NEED:
oh. my. yummy!
NEED:
Chicken Breasts--Boneless/Skinless
Peppers
Onions
poblano peppers (thinly sliced)
Tomatoes
Jalepeno (optional)
olive oil
grapefruit juice
lime juice (i squeezed fresh limes)
black pepper (fresh ground is best)
oregeno (i used italian blend)
garlic powder
salt (i used kosher)
chilli powder
cumin
tortillas
DO:
mix together in a big zip lock bag:
olive oil
grapefruit juice (about a half a small can full)
lime juice (i squeezed fresh limes--2 of them)
black pepper (fresh ground is best)--i used quite a bit
oregeno (i used italian blend)--about 1 T
garlic powder about 1 T
salt (i used kosher) about 1.5 tsp
chilli powder 1-2 T
cumin- 1-2 T
add chicken to bag and let marinade up to 5 hours--i had an hour so that is what i did
toss the veggies (minus tomatoes) with cumin, chilli powder, salt and pepper. let them sit on a board all ready to go
put tomatoes in a bowl so they are ready to go (1/4 to 1/8 of tomato chunks)
put some oil in a cup/small bowl so it is ready to go
preheat grill--turn one side to HOT and put cast iron skillet on this side. turn the other side to med-med high.
grill chicken breasts whole until BARELY cooked through on this side. when chicken has a few minutes to go, quickly dump the oil into the hot skillet and then throw peppers and onions in. Let "blacken" while you cut chicken on the bias. Add chicken to the pepper mixture in the skillet and let the juices all mix. when the veggies are almost to the texture/consistency you want, add the tomatoes and let sear. the skillet is hot so i put all the mix into a bowl to bring inside.
