| Monday, March 11, 2013 |
I’ve been experimenting with the different blends, trying to come up with simple, tasty recipes for ReginaSpices. A quest like this can easily overwhelm your palate. So, I’ve been trying not to push it, taking it easy by fitting the spice blend with my mood--currently, I’ve been in the mood for Jalapeño-Lime Salt. Why? Maybe it’s the cold and clinging snow that make me crave a little sunshine and spice or, it could simply be the thought of a new grilling season.
I’ve really been wanting to make some fajitas and I was pretty sure that a chicken fajita would be a great way to showcase Jalapeño lime Salt. But, as I say there’s plenty of snow and, although I like to grill--I guess I’m not all that hard-core! I don’t use a gas grill so we’re talking about an investment in time as well. So, I decided to finish the fajitas in the broiler--it was very nice (and easy!)
I adapted the cooking method from The New Basics cookbook--they have you pre-cook the chicken before grilling, a great method if you’re nervous about eating burnt on the outside raw on the inside chicken.
Chicken Fajitas with Jalapeño-Lime Salt:
- 4 chicken thighs (or breasts) boned, skin on.
- 2 Poblano Peppers, sliced in length-wise pieces.
- 2 Onions, cut in half and then sliced
- 1 tsp. Mexican Oregano Leaves
- 1 or 2 Lemons or limes
- 6 TBL. Olive Oil
- 1 tsp Jalapeño-Lime Salt (approximate, to taste)
- The usual condiments: Flour tortillas, Salsa, Guacamole, Cheese, etc.
Preheat oven to 350°F
In a baking dish put chicken, peppers, onion, oregano, the juice from the lemon or lime, ½ tsp Jalapeño-Lime Salt. Toss well, cover with aluminum foil and marinate for a couple of hours.
Bake the chicken mixture until the chicken is at least opaque (depending on the cut of the meat 15-35min).
Transfer chicken, peppers, and onions to the grill to finish cooking. Or, place chicken, peppers and onions on a broiling pan (I use some of the oil from the baking dish to grease the pan) and broil until done (I begin and end skin-side up). I like to let the skin and the onions get nice and crisp.
Dust chicken, onions, and peppers with Jalapeño-Lime Salt.
Slice the chicken into strips. Serve with tortillas and condiments.