This recipe was in this month’s Food and Wine and it had my name written all over it. Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They call them Hobo Packs.
Very quick prep and delicious ingredients. Feel free to substitute for whatever peppers you would prefer. This is what I did tonite.
This recipe easily feed 3 of us and maybe could be stretched to 4 or just add more chicken and more vegetables.
You’ll need heavy-duty aluminum foil for the grill.
1 lb. chicken tenders–you can 1/2 them lengthwise into thin strips or leave them whole which is what I did. If you can’t find tenders use a cutlet and cut into thin strips.
1 medium red onion, halved and sliced 1/4 inch thick (approximately)
1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips.
1 Red Bell Pepper–cut into strips lengthwise
1 Yellow Bell Pepper –cut into strips lengthwise
*you can really use any peppers that you’d like–these are the 3 I used tonite. Shishito Peppers would be wonderful as well.
1/4 cup extra-virgin olive oil
1 1/2 tsp. cumin seeds
Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.
4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in a few.
1 lime, thinly sliced crosswise
Warm flour tortillas, sour cream , guacamole and salsa and some hot sauce for serving.
Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.
In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again.
Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out. Just eyeball it, it needs to fit a pile of veggies and chicken.
Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal. I made 4 packets.
Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.
Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.
*Packets can be made a night ahead of time and kept in the refrigerator.