Thursday, February 24, 2011
We love to grill chicken fajitas. I am still searching for THE marinade. This might be it. It had great flavors and the chicken stayed really juicy. The original recipe calls for chicken and beef. We didn't have any flank steak, so we just did the chicken. We will most definitely be trying this with either flank steak or skirt steak very soon. I couldn't stop eating this chicken. We had enough leftovers for lunch the next day, and the chicken was just as flavorful as it was the night before. This is a really good Tex-Mex chicken. I think it would be great in any Mexican/Southwestern casserole, like King Ranch Chicken or Rotel Chicken Spaghetti.
Beef & Chicken Fajitas
1/2 cup bottled Italian dressing
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle seasoning
3 skinned and boned chicken breasts (about 2 lb.)
1 (2-lb.) flank steak
Whisk together first 8 ingredients. Pour half of marinade into a large zip-top plastic freezer bag, and add chicken breasts; seal bag. Repeat procedure with remaining marinade and flank steak. Chill 2 hours. (I prepare this marinade at night and let it sit in the fridge all day)
Grill chicken and steak at the same time. Grill steak, covered with grill lid, 10 minutes on each side or to desired degree of doneness; grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done.
Remove from grill, and let stand 10 minutes. Cut steak and chicken diagonally into 1/4-inch-thick strips.
Cooked by Steph & Eaten by Tadd 2/24/2011