Dude, it is like mid-July. How did this happen so quickly? I know I am counting down the days to my vacation and begging it get it faster and faster (14 more sleeps by the way), but I still want to savor this sweet season and all it has to offer. I feel like I can have both, right? Eh...maybe?
One thing I'm doing to trying to savor summer is to spend lots of time outdoors. Walking, biking, reading, and even writing this post for you from my lovely porch. And cooking, I've been cooking all the things outside. Meats, veggies, breads, fruits...whatever I can think of, I've tried to stick it on the grill this year.
I love our grill and definitely put it to good use a good part of the year. But summer, it goes into overdrive. For one thing, it can get f'ing hot around here - and I have no AC, which means, NO oven or stove past 10:00am. Seriously, it has become my rule. That damn oven heats up my house and it won't cool down back down until the sun drops. It is the WORST...(sounds dramatic, I know - but it IS).
So like I said, I've been trying to get a good portion of my meals on the grill. This is a nice little chicken fajita recipe you can either stick in a bowl as suggested here or throw onto some grilled tortillas for traditional fajitas. During the cooler months, feel free it bring this recipe inside on a nice seasoned cast iron and I am such it will be lovely. But I have to say, I love these on the grill as opposed to the stove top because it gives an extra smokey flavor that is all sorts of good.
Also, I use juicy chicken thighs for this recipe because I feel like they hold on the flavor so much better than chicken breasts. And the cook a little faster for those quick dinners that are perfect for week nights.
I added a recipe for my homemade fajita seasoning too. I like to make my own so I can control what I put in, but the packet seasons work just as well. Then I keep it in a jar in my pantry for future use.
If you do some of this ahead of time, all you have to do is come home and throw it all the grill and put your bowl together. Easy, peasy - dinner is served!
- 2 tablespoon chili powder
- 1 tablespoon salt
- 1 tablespoon smoked paprika
- 1/2 tablespoon raw sugar
- 1 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes
Chicken Fajita Bowls
- 1 pound chicken thighs
- 2 peppers, de-seeded and sliced
- 1 yellow onions, sliced
- 1 tablespoon olive oil
- 1-2 limes
- 1/2 cup cooked grains (rice, farro, quinoa etc) or flour tortillas
- Toppings such as fresh cilantro, black beans, corn, cabbage for crunch, hot sauce, hot peppers, salsa, lime, etc
For the chicken: In a large bowl or zip lock bag, add the chicken along with a tablespoon of the fajita seasoning and 1/2 tablespoon on olive oil. Mix the chicken with the seasoning until well coated and store in the fridge until ready to cook - 30 minutes to a day ahead of time.
To cook: Heat your grill to medium high. Start the veggies first since they will take a little longer to cook. Toss your sliced peppers and onions with a tablespoon of seasoning and 1/2 tablespoon of olive oil and juice of 1/2 lime. Using a grill pan or foil (like my photos above), cook peppers and onions on the grill tossing every 6-7 minutes for up to 20 minutes or until tender.
About 10 minutes into cooking the veggies, spray your grill with non stick spray and start cooking the chicken. Place the thighs on the grill and cook 5-6 minutes each side until done (temp 165*). Add juice of 1/2 lime while cooking for a little zip. When done, take the chicken off the grill and chop it up!
Assemble your bowl: Take about 1/2 cup of your cooked grains, 1/2 cup cooked, chopped, chicken, and then add your veggies and toppings of choice. Top with cilantro and more lime.
Cheers to making summer last! What are you guys putting on the grill lately?