Today I made grilled chicken on the grill and made awesome fajitas! I know this recipe comes up often, but I change up how I make the fajitas a lot of the times. I like to make a different taste each time. I still have scallions left from when I made the jerk chicken and that added a lot of flavor!
What You Need:
3 chicken breasts.
1 sweet onion.
1 green bell pepper.
1 can black beans.
3 scallions or more if desired.
6 jalepeno slices. (pre sliced from a jar)
sour cream.
cheddar cheese.
soft tortillas.
2 teaspoons butter
2 tablespoons olive oil.
4 tablespoons siricha
1 teaspoon valentina hot sauce
1/2 teaspoon green habenero hot sauce
about 1/2 to 1 teaspoon of each; salt, pepper, cumin, chili powder, garlic powder, crushed red pepper flakes.
To start, melt butter in a large saute pan, slice up the peppers and onions and add to the saute pan once the butter has melted. Also add in your jalepeno slices. Keep the heat on a low medium about a 2 1/2 to 3. Cook until everything is soft. This will take about 15-20 minutes. They may finish a bit earlier than the chicken, so keep the heat to low. Give a stir every 6 minutes or so. Keep the lid on.
Drain and rinse black beans. Wash scallions and cut into small pieces. In a small sauce pan, add 2 tablespoons olive oil, black beans and scallions. Cook on medium high heat until the beans are soft, and the scallions turn a dark green. This will take about 10-15 minutes. Keep the lid on. Stir every 5 minutes.
In a small bowl, mix together the hot sauces. 4 tablespoons siricha, 1 teaspoon valentina hot sauce, 1/2 teaspoon green habenero hot sauce. Also add in some)1/2 teaspoons) crushed red pepper flakes, chili powder, garlic powder and cumin. Just a light light amount. Mix well.
Pre heat your grill to 400°, keeping rear and front on high while heating up, prepare the chicken breasts. Trim off any bad parts of the chicken. I used salt, pepper and cumin on both sides of the chicken. Once finished, spray a bit of non stick spray to the grill and put on the chicken. Turn the heat down, I keep my rear burner on medium as well as my front burner. Wait until the grill is 350° before flipping. Baste the chicken with the sauce after each flip until there is none remaining. The chicken will take about 20-25 minutes.
The chicken will be done when it is white all the way though. Serve on a warmed tortilla and dress with sour cream and cheddar cheese.
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