Pizza Stone Grilled Chicken Fajitas
Using a grill-safe pizza stone on a grill is a great way to cook fajitas. It results in wonderfully charred chicken and blistered, caramelized veggies in no time. The tangy, spicy and salty marinade is super flavorful. This method for preparing fajitas might just become your new summer favorite.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 162
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 162
3 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon chipotle in adobo sauces, chopped
1 tablespoon ground cumin
1 tablespoon garlic powder
Juice of 1 lime
Kosher salt and pepper
1 pound bell peppers, cut into 1/4-inch-thick slices
1 small red onion (about 3 ounces), cut into 1/4-inch-thick slices
1 pound boneless, skinless chicken breasts, cut into 1/2-inch-thick slices
8 fajita-size tortillas, warmed
Guacamole, pico de gallo, hot sauce and sour cream, for serving
Directions:
Place a grill-safe pizza stone?(see Cookís?Note)?that is?at least 14?inches?in diameter?on?a?grill.?For gas grills?with 3 or more burners: Turn all the burners?to high heat and close the lid.?Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill?a?chimney?starter?with enough charcoal for high heat, then?light?it?(be sure to consult the grill manufacturerís guide for the best results for high-heat cooking). Close the lid and let the stone?heat until the internal temperature of the grill?is?500 degrees F, about?30?minutes.
Meanwhile, make the marinade. Mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onions to one bowl and mix to combine. Add the chicken to the other bowl and mix to combine.
Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through, has a nice char on the bottom and the vegetables are softened and caramelized on the bottom, 10 to 12 minutes (3 to 5 minutes if using a charcoal grill).
Transfer the chicken and vegetables to a platter and serve in the tortillas with the guacamole, pico de gallo, hot sauce and sour cream, if desired.
Notes:
Be sure to check the manufacturerís guide to?see?if?your?pizza stone?is?safe to use on the grill and?for the best cleaning practices. The stone will need to be cooled completely before being washed.???
Source: foodnetwork.com
Meanwhile, make the marinade. Mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onions to one bowl and mix to combine. Add the chicken to the other bowl and mix to combine.
Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through, has a nice char on the bottom and the vegetables are softened and caramelized on the bottom, 10 to 12 minutes (3 to 5 minutes if using a charcoal grill).
Transfer the chicken and vegetables to a platter and serve in the tortillas with the guacamole, pico de gallo, hot sauce and sour cream, if desired.
Notes:
Be sure to check the manufacturerís guide to?see?if?your?pizza stone?is?safe to use on the grill and?for the best cleaning practices. The stone will need to be cooled completely before being washed.???
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
