19
CHICKEN FAJITAS
Direct/Medium
For the marinade:
1⁄4 cup olive oil
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped onion
1 clove garlic, minced
1⁄2 teaspoon sugar
1⁄2 teaspoon dried oregano leaves
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄8 teaspoon ground cumin
6 boneless, skinless chicken breast halves,
about 6 ounces each
1 red onion, cut into 1⁄2" slices
4 plum tomatoes, cut into 1⁄2" slices
1 red or yellow bell pepper, stem and seeds
removed and cut into quarters
6 large flour tortillas
1 avocado, sliced
Salsa
To make the marinade: In a shallow, non-metal container
combine the marinade ingredients. Rinse chicken and pat
dry with paper towels. Add chicken to the marinade,
turning to coat each side. Cover and refrigerate for
4 hours, turning occasionally.
Remove chicken breasts from the marinade and discard
the marinade. Grill the chicken breasts, onion slices,
tomato slices, and bell pepper quarters over Direct
Medium heat until the meat is no longer pink and the
vegetables are tender, turning once halfway through
grilling time. The chicken and onion will take 8 to 12
minutes and the tomato and bell pepper will take 6 to 8
minutes. Wrap tortillas in foil and place on cooking grate.
Heat for about 1 minute. Cut the bell pepper into strips
and slice the chicken. Place chicken, onion, tomatoes, bell
pepper and avocado in warm tortillas and roll up to eat.
Serve with salsa.
Makes 6 servings.
GRILLED CHICKEN PITAS
Direct/Medium
6 boneless, skinless chicken breast halves,
about 6 ounces each
2 tablespoons fresh lime juice
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
1⁄8 teaspoon crushed red pepper
3 tablespoons reduced-calorie mayonnaise
1⁄2 teaspoon salt-free dried herb mixture
3 whole wheat pita breads, halved
1-1⁄2 cups leaf lettuce, washed and dried, shredded
2 tomatoes, sliced
Rinse chicken and pat dry with paper towels. Brush
chicken breasts with lime juice, sprinkle with salt,
pepper and crushed red pepper. Rub into surface and let
sit 5 minutes. Grill over Direct Medium heat until chicken
is no longer pink, 8 to 12 minutes, turning once halfway
through grilling time. While chicken is grilling, mix together
mayonnaise and dried herbs. Remove chicken breasts
from cooking grate and thinly slice. Slit pitas and spread
mayonnaise mixture on the inside. Fill each half with equal
amounts of lettuce, tomato and sliced chicken.
Makes 6 servings.
Weber Tip
If a sauce will be brushed
on meat during grilling,
divide the sauce, using one
part for brushing and the
other for serving at the table.
Vigorously boil marinades
that were used for raw
meats, fish, or poultry for
1 full minute before using
as a baste or sauce.
97668_US_1005.indd 1997668_US_1005.indd 19 10/11/05 1:13:57 PM10/11/05 1:13:57 PM
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