NOTE: If you are hungry for Mexican, you will love this dish. The chicken grills fast and is very juicy with a marinade baste. The vegetables are so good and full of flavor, that you won’t get enough. Top if off with the roasted corn, and your family will love you forever!
- 9 pieces skinless medium-sliced chicken, about 3 pounds.
- Lawry’s garlic salt with dried parsley flakes
- 2/3 cup olive oil
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoon lime juice
- ½ teaspoon ground cumin
- 1/2 teaspoon paprika
- Fajita Vegetables
- 1/2 cup olive oil, more if needed
- 2 large red bell peppers, sliced thick
- 2 large green bell peppers, sliced thick
- 2 small jalapeno peppers, seeded and chopped small
- 1 very large onion, or 2 medium-sized, thick sliced
- 1 (8-ounce) carton thick-sliced mushrooms
- 1 clove garlic, finely chopped
- 1 to 2 teaspoons sea salt
- ½ teaspoon coarse black pepper
- Sprinkle of crushed red pepper flakes
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- 1 large vine-ripened tomato, cored and quartered
- Sprinkle the chicken with garlic salt on both sides; set aside.
- Make marinade by combining olive oil, lemon juice, lime juice, cumin, and paprika in a large glass baking dish. Add the chicken and coat evenly with the marinade; cover with clear wrap. Or, place chicken pieces in a gallon zip-lock bag. Marinade for at least 1 hour, or for several hours as desired.
- To Stir-fry the vegetables, place olive oil in a large fry pan. Add the bell peppers, jalapenos, onions, mushrooms, and garlic. Add the salt, black pepper, crushed red pepper flakes, cumin, and paprika. Stir fry over medium heat, adding more olive oil if needed, for about 12 to 14 minutes. Add the quartered tomatoes, and cook 1 more minute. The vegetables should be somewhat charred. Remove vegetables and set aside.
- Remove chicken from marinade and place on grill. Grill for about 10 to 12 minutes, turning often. Baste in between with left-over marinade, until chicken is fork-tender. NOTE: If no grill is available, place chicken on rack over a cookie sheet and broil on low for 5 minutes, then on high for about another 5 minutes, tuning often.
- To make the roasted corn, place melted butter in a pie plate. Roll each ear of corn in the butter. Salt the corn on all sides with the coarse salt. Cut the fresh limes in half, and squeeze lime juice over the corn. Roast on grill on all sides about 10 to 12 minutes, or until corn is crunchy and tender. This complete meal serves 8.