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Grilled Chicken Fajitas For A Mexican BBQYou can do Mexican chicken fajitas on the grill in an instant with this great spicy rub. It’s so simple to mix, rub it on the chicken and grilled with some pepper and onion that there’s barely time to get the soured cream out of the refrigerator.Any rub left over can be stored in an airtight jar ready for your next cookout. The original fajita was beef, an area of the animal referred to as the strap, a tendenous cut that Mexicans found could be made tender by cutting into small strips and grilling it. Hence the word fajita actually means "little straps". Today though, the term generally refers to meat grilled with a variety of vegetables and then served in a tortilla wrap and the's exactly what I'm going to do. And forget all this chewy tendenous meat, I'm using chicken breast. Ingredients:-
Method:- Chop up the chicken into 1 inch cubes, do the same to the pepper and make wedges out of the onion. Mix up all the ingredients for the rub and throw a good handful over the chicken (basically enough to give the chicken a covering on all four sides.
Thread the chicken onto skewers alternately with pepper and onion and that’s it – job done. Grill over medium coals for about 15 minutes and you’re ready to go, drop the skewer into a tortilla wrap, a dollop of soured cream, maybe some chili sauce and get wrappin’ Related Pages:-
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