Some good recipes.

Chicken Fajitas

Print this Page Share this Page

Source: From the test labs of SomethingEdible.com

Servings: Preparation for 2 to 3 pounds of boneless, skinless chicken breast

Prep Time: 3 hours

Cook Time: 15 minutes

Ingredients:

The Meat

3 lbs boneless skinless chicken breast Whole, not cut.

The Brine

12 fluid oz water (That's a cup and a half.)

1 Tbsp Kosher salt

3 fluid oz soy sauce

2 fluid oz sweetened lime juice (That's a quarter cup.)

1 fluid oz lemon juice (That's the juice of one small lemon.)

1 fluid oz lime juice (That's the juice of one lime.)

2 tsp liquid smoke (I like Hickory)

2 cloves garlic Smashed.

1 tsp black peppercorns

1 canned chipole chile (or 1 tsp Sriracha)

20 oz ice (A pound and quarter.)

Grill Seasoning

1 1/2 tsps Kosher salt

1/2 tsp ancho chile powder

1/2 tsp coriander Ground.

1/4 tsp black pepper (Fresh-ground.)

1/8 tsp True Lime (That's one packet.)

Instructions:

Combine all the brine ingredients except the ice into a 2 quart microwave safe container. Nuke for 4-6 minutes or until the salt dissolves. Add the ice. Stir until the ice melts; the brine temperature should be about 40F (if not colder), and if it's not, then stick it in the freezer until it is. When the brine is sufficiently cool, put the chicken breasts in the brine. Lid the whole mess up and refrigerate for 2 hours. After the stint in the ice box, take the chicken out of the brine and pat it dry with a paper towels, or air dry on a rack in a half sheet pan in the fridge for a half hour (taking care to avoid any opportunities for cross-contamination).

Set the grill to medium high (about 450F) and grill for 5-7 minutes on each side or until the internal temperature of the chicken hits 165F. Let rest for 4 minutes before slicing and serving with your favorite fajita fixings.

Get Social

A Recent Tweet...

Please wait while my tweets load...

visit the twitter page

Become a Fan

Get the latest recipes and news. Join our Facebook page!

visit the facebook page