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FAMILY FEATURES- Spice Up the Grill PDF Print E-mail
Written by San Fernando Valley Sun   
Thursday, 20 September 2012 02:05


If you're tired of flipping burgers, put some sizzle on the grill with your own spiced-up fajitas and soft tacos.

These easy recipes start with all-natural Tyson(r) chicken marinated in full-bodied Bertolli(r) Extra Virgin Olive Oil and flavorful spices, then grilled to perfection. Add your grilled chicken to seasoned vegetables and easy, homemade salsa, then wrap it all up in La Tortilla Factory(r) Hand Made Style Corn Tortillas that have been warmed up on the grill for a fresh, homemade taste. It's so easy to spice up the grill that you just might make every night a grill night. Get more great recipes at www.tyson.com, www.villabertolli.com, and www.latortillafactory.com.

Grilled Chicken Fajitas

Serves 6

Prep Time: 20 minutes, plus 30 minutes marinating

Cook Time: 25 minutes

Marinade

• 1/2 cup coarsely chopped fresh cilantro

• 1/3 cup lime juice

• 4 cloves minced garlic

• 5 tablespoons Bertolli(r) Extra Virgin Olive Oil

• 1 teaspoon ground cumin

• 1 teaspoon dark brown sugar

• 1/2 teaspoon kosher salt

• 3 Tyson(r) Boneless Skinless Chicken Thighs, pounded to 1/2-inch thick

Vegetables

• 1 large red bell pepper, cut into 1/4- inch strips

• 1 large green bell pepper, cut into 1/4-inch strips

• 1 large white onion, cut into 1/4-inch strips

• 1 tablespoon Bertolli(r) Classico Olive Oil

• Kosher sal t Condiments for fajitas

• 12 La Tortilla Factory(r) Hand Made Style

• White Corn Tortillas Sour cream

In small bowl, mix together all marinade ingredients. Place chicken breasts and marinade in a large sealable bag. Seal bag, removing as much air as possible, and marinate for 30 minutes in the refrigerator.

Preheat grill, charcoal or gas. If using charcoal, light one chimney full of charcoal. When all charcoal is covered with gray ash, pour out and spread the coals evenly over charcoal grate.

Remove chicken from marinade and cook over high heat until browned on both sides and cooked through, 4 minutes per side, until cooked to an internal temperature of 170∞F.

Remove and allow to rest five to ten minutes. Slice into 1/2-inch strips. Toss peppers and onion with a little olive oil and pinch of salt.

Place a cast iron skillet directly on the hot coals, or on grill grates for gas grill. When heated, add in the peppers and onions. Continue to cook, stirring frequently, until they are soft and nicely browned, about 5 to 10 minutes.

Heat tortillas on grill until warm. Assemble fajitas with vegetables, chicken and a dollop of sour cream.

Grilled Chicken Soft Tacos

Serves 6

Prep Time: 25 minutes

Cook Time: 10 minutes

Marinade

• 3 tablespoons Bertolli(r) Extra Virgin Olive Oil

• 3 tablespoons fresh lime juice

• 1 teaspoon chili powder

• 1/2 teaspoon kosher salt

• 1 1/2 teaspoons fresh ground black pepper

• 6 Tyson(r) Boneless Skinless Chicken Thighs

Salsa

• 1 1/2 cups coarsely chopped ripe tomatoes

• 1 large ripe avocado, peeled and diced

• 6 green onions, white part only, chopped

• 1/4 cup fresh cilantro, finely chopped

• 1 1/2 tablespoons minced jalapeno

• 1 tablespoon lime juice

Kosher salt

• Freshly ground black pepper Condiments for tacos

• 1 cup grated Monterey Jack cheese

• Iceberg lettuce

• 1 cup sour cream

• 1 tablespoon milk

• 1 can (15 ounces) black beans, heated

• 10 La Tortilla Factory(r) Hand Made Style White Corn Tortillas

To make marinade: In small bowl whisk together marinade ingredients.

Rinse chicken thighs under cold water, and dry with paper towels. Put marinade and chicken in sealable bag. Seal bag, removing as much air as possible, and marinate overnight.

To make salsa: Combine salsa ingredients, including salt and pepper to taste. In separate bowl, combine milk and sour cream.

Preheat grill, charcoal or gas. If using charcoal, light one chimney full of charcoal. When all charcoal is covered with gray ash, pour out and spread the coals evenly over charcoal grate.

Grill chicken over direct medium heat 8 to 10 minutes until meat is firm, and internal temperature reaches 170∞F, turning once. Remove and allow to rest 5 to 10 minutes. Cut chicken into bite sized pieces. Place chicken, cheese, drained black beans, sour cream, salsa and lettuce in grilled tortillas. Add a dollop of sour cream.

Fajitas Your Way

Put your own spin on Grilled Chicken Fajitas with these tasty ideas:

Ranch style

Add 3 slices of cooked peppered bacon, diced, to 1/2-inch strips of chicken. After peppers are sautÈed, add diced tomatoes and mushrooms; heat through. Top with ranch dressing.Jamaican jerk style

Marinade

Coat chicken with 2 teaspoons jerk seasoning and marinate.

Vegetables

Add 1 1/2 teaspoons jerk seasoning during sautÈ.

Salsa

Combine 1/4 cup each diced papaya and pineapple, 3 tablespoons red onion, 1 garlic clove, minced, 2 teaspoons lime zest, 1 tablespoon fresh lime juice, 1 tablespoon minced cilantro.

Lime sour cream

Add zest and juice from 1 medium lime to sour cream.


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Last Updated on Thursday, 20 September 2012 02:16