Guys, it is officially grilling season! One of my first grilled meals of the year were these fajitas.
I know lots of people around the US are just getting used to the sun light again after an endless winter, but not the case in the south. Actually, if you ask a native of this area they will tell you the horrors of the temperature getting into the 30s! And snow, yes snow, and THREE WHOLE TIMES! I guess after spending most of my life in the northeast winter doesn’t phase me.
Here’s what does get to me though: when the temperature is in the 100s. You mean I’ll be too hot in pants? And sweating no matter what I wear? It’s May and I have to have the air conditioning on? We have air conditioning?!?! People who have lived in the south for a while though, this is nothing to them. They are really happy it’s finally warming up!
To each his own, I suppose.
And, truthfully, I do hope to adapt to the higher temperatures. It’s no fun to feel nauseous every time I step outside.
So, summer and high temperatures means that the grill is my primary cooking tool. No sense in heating up the house with the oven when the air conditioner is on full blast. I’m sure these grilled fajitas are just the first in a long line of grill recipes coming your way this summer.
These 6 ingredients fajitas are really yummy and very simple thanks to a very special ingredient, Wegman’s Fajita Marinade. For those of you who don’t know, Wegmans is not a product, but it is the best grocery store on earth! You think I’m exaggerating, but I am not. This place has been supporting GF products and labeling for at least 10 years – that’s far before most other chain stores jumped on the bandwagon. Their store brand products are usually better quality, and cheaper, than the name brand! If you want something in your pantry, Wegmans has it. When you get to the check out there are at least 20 lines, so it’s unlikely you’ll have to wait long. Unlike my local Harris Teeter, those lines are actually open. Imagine that. Anyway, if you are lucky enough to live somewhere with a Wegmans (sadly, I do not) then you know exactly what I’m talking about (and probably have your own raving reviews to share). The rest of you are probably quite confused about my strong allegiance to a grocery store.
All that to say that Wegman’s has a line of marinades including a fajita marinade. It turns making a really flavorful meal very simple. I cut the chicken into small cubes (actually Steve did it, because of my finger injury), dumped some marinade on it and refrigerated overnight. Viola! The next day we skewered the chicken with some onions and green peppers, put it on the grill for a few minutes, and had a delicious, healthy dinner without turning on a single kitchen appliance! Pretty cool when it’s 90° F. Pun intended.
We ate a few fajitas each at dinner time. Steve had never had the magic Wegman’s Fajita Marinade before, and he was loving the flavor. I think he was eating fajitas and plain meat/onions/peppers.
We snacked on the fajitas for the rest of the evening, and it turns out they were pretty good cold, too! If you’re wanting to make Grilled Fajitas but don’t have a Wegmans nearby here’s my suggestion: just use any brand fajita marinade. Really, anything with a Mexican-ish flavor scheme will work with fajitas. It may not be quite as delicious, but almost anything marinaded overnight has a wonderfully strong flavor the next day!
Now, this post is getting really long so I’m just going to get on with the recipe. I hope I didn’t talk your ear off!
- 1 lb boneless, skinless chicken breasts
- 1 green pepper
- 1 onion
- 1/2 c Wegmans Fajita Marinade
- corn tortillas (you can easily make this recipe PGF by letting anyone with a gluten intolerance use flour tortillas)
- shredded mexican blend cheese (or use any cheese variety you like)
- Any other topping you would enjoy – tomato, avocado, etc.
- Cut the chicken into 1 to 2 inch cubes. Put the cubed chicken in a bowl and stir in the marinade. Cover and refrigerate overnight.
- The next day, cut the onion and green pepper into pieces about the same size as you made the chicken cubes.
- Get the chicken out of the refrigerator and make your skewers, alternating chicken, vegetable, chicken, vegetable, etc. Discard any extra marinade.
- Grill the skewers for 4 to 5 minutes on each size, over medium-high direct heat. Before removing from the grill make sure that the chicken has reached a temperature of 165° F.
- Slide the meat off of the skewers and spread a few pieces of each meat/vegetable onto the center of a corn tortilla. Top with cheese. Repeat with any flour tortillas. Be sure to keep the corn and flour tortillas separate!