Counter 09 · Latin Grill
Chicken Fajitas with Charred Peppers
Chicken breasts pounded even, marinated with lime, garlic and ancho chile, grilled whole in a cast iron pan and sliced over charred peppers and onions for a juicy fajita night.
- Prep
- 20 min
- Cook
- 22 min
- Serves
- 4
- Level
- Easy
Chicken fajitas turn dry when the meat is cut into strips before cooking. Grill the breasts whole instead, after pounding them to an even thickness, and slice at the last minute so the juices stay put. Ancho chile powder brings a mild, raisin-like sweetness that suits chicken better than hotter blends. Pull the meat at 160 F; carryover heat takes it to a safe 165 F while it rests. Leave the peppers alone in the pan for a few minutes so they blacken in patches.
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