Memorial Day weekend is just around the corner. Who is pumped about a three day weekend? This weekend probably means something a little bit different for everyone. For a whole lot of people in our area, this means race weekend. For us, it means it’s almost our wedding anniversary (hooray!) It also means we stay as far away from downtown and all race-related hoopla as possible. Oh, and it means grilling…obviously.
This version of grilled chicken fajitas is probably my favorite grilling recipe of all time. It’s what we use each spring to kick off grilling season (except this year, we cheated on it with barbecued chicken – shhh, don’t tell.) It isn’t new to the blog, but it definitely deserved to be rescued from the archives. If you are looking for something beyond the usual hamburgers and hot dogs, or are looking to extend the Cinco de Mayo celebration a bit longer, make these. You won’t be sorry.
The chicken is marinated briefly with a mixture including lime juice and Worcestershire sauce, and then cooked on the grill with the onions and peppers. The combination of marinating and grilling is key to tender, flavorful chicken here. I highly recommend warming your tortillas on the grill as well. It might be tempting to skip that step but it only takes a couple of extra minutes and is so worth it. Don’t forget to reserve a bit of the marinade before use to toss with the grilled veggies once they are finished cooking. I am an expert at forgetting this step. Don’t worry though – even if you forget, they are still fantastic.
Stay tuned for Thursday – I’ve got a meatless grilling recipe coming your way!