This is a great time of year to make fajitas since peppers are in season. It is such an easy dinner to prepare, as well as being a crowd pleaser.
One of the keys to making quick dinners is having on hand easy ways to flavor your plain old chicken in different ways.
Over the years, I have found my personal favorite dry rub mixes. I try to always have them on hand since they are faster than marinades.
I make fajitas using several different flavorings, but today I used a simple dry rub called Albuquerque Dry Rub. As the name implies, it is perfect for southwestern style meals.
Rub your chicken with the spice mix, grill until just done. Let rest for a minute or two, and then slice.
While the chicken is on the grill, slice up your peppers and onions. I had a selection of sweet banana peppers and green peppers.
Place the sliced peppers and onions on one sheet of aluminum foil, drizzle with some extra virgin olive oil, salt, and pepper.
Grill on the hottest part of your grill until cooked to your liking. This takes around 8-10 minutes.
At this point you can mix it all together, or if you have picky kids like me, you can serve the chicken and peppers separately.
Round out the meal with a side of refried beans, corn tortillas, and my homemade jalapeno sauce.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 2 -3 boneless, skinless chicken breasts
- 2-3 tablespoons Albuquerque Dry Rub recipe below
- 2 whole green peppers
- 1 whole onion
- 2 tablespoons olive oil
- salt and pepper
Ingredients
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|
- Rub a tablespoon or so of the Albuquerque Dry Rub on each chicken breast.
- Cook chicken on grill over medium heat for about 25 minutes or until done.
- While chicken is cooking, slice peppers and onions. Place them on a single sheet of aluminum foil and drizzle with olive oil and season with salt and pepper to taste.
- About 10 minutes before the chicken is done, move the chicken to one side of the grill. Heat up the side without the chicken to high heat and carefully place the aluminum foil with the peppers and onions on the high-heat side.
- Keep a close eye on the grill to avoid any flare ups. When the peppers are done to your liking, carefully lift foil up by the ends and place on a plate.
- When chicken is done, let rest for a few minutes and then slice into strips. Mix with the cooked peppers and onions.
- Serve with corn tortillas, your choice of salsa, and a side of beans.
| Servings |
|
- 1 tablespoon coriander seeds or 1 teaspoon ground coriander
- 1 tablespoon cumin seeds or 2 teaspoons ground cumin
- 6 tablespoons chili powder
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons salt
- 1/2 teaspoon black peppercorns or 1 teaspoon ground pepper
Ingredients
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- Heat a small saute pan over medium heat. Add the cumin and coriander seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about 1 minute. Immediately transfer to a plate and let the seeds cool.
- Transfer the seeds to a mortar and pestle or a spice grinder. Add chili powder, onion and garlic powders, oregano, salt, and pepper. Grind spices to an even texture.`
- Transfer to a jar and cover tightly.
From Grilling by the Culinary Institute of America