Chicken Fajitas - Weber Summit Manual

CHICKEN FAJITAS

Direct/Medium
For the marinade:
¼ cup olive oil
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped onion
1 clove garlic, minced
½ teaspoon sugar
½ teaspoon dried oregano leaves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
/ teaspoon ground cumin
1
8
6 boneless, skinless chicken breast halves, about
170g each
1 red onion, cut into 10mm slices
4 plum tomatoes, cut into 10mm slices
1 red or yellow capsicum, stem and seeds removed
and cut into quarters
6 large flour tortillas
1 avocado, sliced
Salsa
To make the marinade: In a shallow, non-metal, con-
tainer combine the marinade ingredients. Rinse the
chicken and pat dry with paper towels. Add the chick-
en to the marinade, turning to coat each side. Cover
and refrigerate for 4 hours, turning occasionally.
Remove the chicken breasts from the marinade and
discard the marinade. Cook the chicken breasts,
onion slices, tomato slices, and capsicum quarters
over Direct Medium heat until the chicken is cooked
and the vegetables are tender. The chicken and onion
will take 4 to 6 minutes each side and the tomato and
capsicum will take 3 to 4 minutes each side. Wrap the
tortillas in foil and heat for about 1 minute. Cut the
capsicum into strips and slice the chicken. Place the
chicken, onion, tomatoes, capsicum and avocado in
warm tortillas and roll up to eat. Serve with salsa.
Serves 6.
BARBECUED CHICKEN PITAS
Direct/Medium
6 skinless chicken breasts
2 tablespoons fresh lime juice
/ teaspoon salt
1
8
/ teaspoon freshly ground black pepper
1
8
/ teaspoon crushed red pepper
1
8
3 tablespoons mayonnaise
½ teaspoon dried herb mixture
3 whole wheat pita breads, halved
1½ cups leaf lettuce, washed, dried and shredded
2 tomatoes, sliced
Rinse the chicken and pat dry with paper towels.
Brush the chicken breasts with lime juice and sprin-
kle with salt, pepper and crushed red pepper. Rub
well into the surface and allow to stand for 5 min-
utes. Barbecue over Direct Medium heat until chick-
en is cooked, 4 to 6 minutes each side. While the
chicken is cooking, mix together the mayonnaise and
dried herbs. Once cooked thinly slice the chicken
breasts. Slit pitas and spread the mayonnaise mixture
on the inside. Fill each half with equal amounts of
lettuce, tomato and sliced chicken. Serves 6.
Weber Tip
Safety tip.
If a sauce is to be basted on meat during cooking,
divide the sauce in two, use one part for basting and
the other for serving at the table.
Warning, always boil marinades for at least 1 minute
if they have been used with raw meats, fish, or poul-
try before using as a baste or sauce.
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