Grilled Chicken Fajitas

It has been a really hot and dry summer here in our part of Germany so far. If you have ever lived or spent any amount of time in Germany, you know how unusual that is. Every time they forecast rain, it always seems to miss us. And the temperatures…they’ve been warm. It’s like a typical MN summer…minus the air conditioning everywhere. Wow, do I miss MN some days!

With hot temperatures and only a portable AC unit at home, I have been trying every possible way to stay out of the kitchen this summer. That’s probably why nearly every recipe we have posted so far involves the grill! It especially makes me happy when all the cooking can be done on the grill, which makes this Grilled Chicken Fajita recipe perfect.

I have adapted it from Skinnytaste, which is a website that has made my life here in Germany much better as she prepares so many recipes from scratch, which means I am able to create them here as well! Unfortunate for me, some of the low fat and low carb options are not as readily available to me here (tortillas, cheeses, etc.) so I won’t go so far as to call this recipe healthy but it isn’t too bad!

To start…fire up the grill with a large indirect heat zone down the middle.

And now let’s see what we are going to season the chicken with…

Lime (the zest and the juice), Pepper, Granulated Garlic, Cumin, Salt and Ancho Chili Powder

Combine the garlic granulate (or powder…I have started using granulate as powder is not available here and find it a better texture in most recipes), cumin and ancho chili powder (or other chili powder if you don’t have this, but the ancho has a great smoky flavor that is so good here!). Rub the dry ingredients into the chicken breasts and then season it with salt and pepper. Next add half of the lime zest…

…and then drizzle it all with the lime juice. Let this marinate while the grill heats up 20-30 minutes.

And now on to preparing the veggies!

Garlic, 2 Bell Peppers (choose the color of your preference), Onion and Fresh Oregano

Slice up the peppers & onion, finely mince up the garlic and cut up the oregano. Put this all in a disposable aluminum pan with a few holes in the bottom of the pan to allow the liquid to drain away. Drizzle it with canola oil and then add some ancho chili powder for a little kick and top with the oregano, garlic and remaining lime zest.

Put the veggie basket on the grill in your indirect heat zone. Sear the chicken breasts over the direct heat and then move them over to the indirect heat until they get to 165 degrees. YUM!

Remove everything from the grill and let the chicken rest for a few minutes before slicing or all the juices will run right out. Create your own desired fajita…mine is best with a little sour cream on the middle of the tortilla, the chicken and veggies next, then topped with and a bit of cheese. Enjoy!

We also ended up using the leftover fajita chicken and veggies for nachos the next day…stay tuned!

Grilled Chicken Fajitas

Ingredients :
1 Pound Boneless, Skinless Chicken Breasts
1 Teaspoon Cumin
1 Teaspoon Garlic Powder (or Granulate)
1/4 Teaspoon Ancho chili powder, divided
1 Lime, zested and juiced
Salt and Pepper to taste
2 Bell Peppers, cut into strips
1 Medium onion, cut into strips
1 Garlic Clove, finely minced
1-2 Tablespoons Fresh Oregano
1 Tablespoon Canola Oil
8 Tortillas
Desired Fajita toppings such as salsa, cheese, etc.

Instructions :
Preheat the grill with an indirect heat zone. Prepare the chicken by rubbing a dry mixture of the cumin, garlic granulate and half the ancho chili powder in a small bowl. Season to your taste with salt and pepper, then add half of the lime zest. Pour the lime juice over the chicken and let it marinate while you prepare the veggies.

Thinly slice the peppers and onions and add them to a aluminum grill pan with drain holes. Mince the garlic and oregano. Drizzle the veggies with the canola oil, then top with the cut up oregano, garlic and the remaining lime zest.

Place the veggies in the indirect zone of the grill. Sear the chicken over the direct heat zone, then move to indirect heat until they reach a temperature of 165 Fahrenheit. Pull all from the grill and let the chicken rest for a few minutes before slicing. Assemble your desired fajita and devour!