Vman's Chicken Fajita
Cinco de Mayo, the day of the Battle of Puebla, represents the national tradition of celebrating freedom and democracy. It is a celebration of music, food and heritage. For me it is also the celebration of the birth of my father who, as it turns out, was the fifth child born on the fifth day of the fifth month. 21 yrs without him now, but I celebrate his memory, his spirit, and his love.
My Chicken Fajita was born out of the idea of just grilling some chicken thighs. Then I thought this would be really good if we just expand on that idea.
Note: If possible prepare the rub and season the chicken the day before you grill.
Here is what you need
1 pkg Chicken thighs
"I purchased a package of chicken thighs with the bone in and the skin on. I will remove the skin and the bone after the grilling."
1 medium sweet onion (thinly sliced)
1 green pepper (thinly sliced)
3 tbsp honey
1 lime
2 tbsp apple cider vinegar
3 tbsp ketchup
3 tbsp brown sugar
1 tsp Worcestershire sauce
1 pkg taco size tortillas
Start with a rub: mix the following together very well
1 tsp red pepper
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground coriander seed (cilantro)
1 tsp garlic powder
1 tsp cumin
1 bouillon cube chipotle season (crushed)
1 tsp Sea Salt
Here is what you do
Using your hands rub this mixture all over the chicken and under the skin.
If doing this the day of the grilling, let the chicken marinate in this rub for 2 hours.
In a sauce pan heat the 3 tbsp honey, juice of 1/2 lime, 2 tbsp apple cider vinegar, 3 tbsp ketchup, 3 tbsp brown sugar, 1tsp Worcestershire sauce
mix thoroughly and let reduce.
Prepare your grill for cooking by creating an even high heat under the grill to cook the thighs. Cook the thighs for about 10 minutes on each side.
Then brush the reduced sauce all over each piece of chicken. Set aside the remaining sauce. Place the thighs into a baking pan and into a
preheated oven at 375F for 30 minute. This will make sure the chicken is cooked through to the bone. The heat will caramelize the sauce and adhere
it to the chicken. When done the chicken juices should run clear.
Let the chicken rest 20 minutes, then remove the skin and bone and slice each thigh very thinly.
In a separate frying pan saute the onion and green pepper with a little sea salt and pepper in some of the butter you made by reading this week's
mailbag. Add in some of the grilled chicken.
Take the other half of the lime and drizzle the juice over the chicken onions and peppers. Place the chicken onions and peppers on a warmed tortilla,
drizzle with some of the remaining barbecue sauce, grab a brew and Enjoy!
My Chicken Fajita was born out of the idea of just grilling some chicken thighs. Then I thought this would be really good if we just expand on that idea.
Note: If possible prepare the rub and season the chicken the day before you grill.
Here is what you need
1 pkg Chicken thighs
"I purchased a package of chicken thighs with the bone in and the skin on. I will remove the skin and the bone after the grilling."
1 medium sweet onion (thinly sliced)
1 green pepper (thinly sliced)
3 tbsp honey
1 lime
2 tbsp apple cider vinegar
3 tbsp ketchup
3 tbsp brown sugar
1 tsp Worcestershire sauce
1 pkg taco size tortillas
Start with a rub: mix the following together very well
1 tsp red pepper
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground coriander seed (cilantro)
1 tsp garlic powder
1 tsp cumin
1 bouillon cube chipotle season (crushed)
1 tsp Sea Salt
Here is what you do
Using your hands rub this mixture all over the chicken and under the skin.
If doing this the day of the grilling, let the chicken marinate in this rub for 2 hours.
In a sauce pan heat the 3 tbsp honey, juice of 1/2 lime, 2 tbsp apple cider vinegar, 3 tbsp ketchup, 3 tbsp brown sugar, 1tsp Worcestershire sauce
mix thoroughly and let reduce.
Prepare your grill for cooking by creating an even high heat under the grill to cook the thighs. Cook the thighs for about 10 minutes on each side.
Then brush the reduced sauce all over each piece of chicken. Set aside the remaining sauce. Place the thighs into a baking pan and into a
preheated oven at 375F for 30 minute. This will make sure the chicken is cooked through to the bone. The heat will caramelize the sauce and adhere
it to the chicken. When done the chicken juices should run clear.
Let the chicken rest 20 minutes, then remove the skin and bone and slice each thigh very thinly.
In a separate frying pan saute the onion and green pepper with a little sea salt and pepper in some of the butter you made by reading this week's
mailbag. Add in some of the grilled chicken.
Take the other half of the lime and drizzle the juice over the chicken onions and peppers. Place the chicken onions and peppers on a warmed tortilla,
drizzle with some of the remaining barbecue sauce, grab a brew and Enjoy!
