Here in Arizona we pretty much grill all year round – but that’s not really the case for most of the U.S. Right now most people are starting to pull the covers off their grills and getting them fired up.
I really love grilling because it’s typically an easy and healthy way to prep food – my absolute favorite thing to grill is these chicken fajitas. It’s no secret that I love Mexican food and these chicken fajitas have all of my favorite flavors – plus some grilled peppers and onions are delicious.
And the people over at OXO have this little tool that helps cut your fajita making prep time in half.
A handy dandy mandoline slicer!
After I got the chicken in the fridge to marinate, I used the slicer to cut up all the peppers and onions so they are ready to grill up and eat. It works like a charm – but be careful folks, this thing is shaaaarp. I just about just off the tip of my finger when I was cleaning it and was sporting a giant gauze wrapped finger for about a week
I could definitely stand to get a few more fruit and veggies into my daily diet – and tools like this make that a little bit easier! The wonderful people over at OXO have given me a hand-held mandolin slicer to giveaway to help you get your veg on this summer!
I will be sending one lucky reader their very own OXO mandoline slicer.
How to Enter:
To enter this giveaway, please leave a comment on this post telling me what your favorite thing to grill is.
Want to get a few additional entries? Do any or all of the following:
- Subscribe to The Marvelous Misadventures of a Foodie via RSS. Come back and let me know you’ve subscribed in an additional comment.
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How it works: Entries for this giveaway will close on Wednesday May 2nd 2012 at midnight. The winner will be selected at random using Random.org and announced on or after May 3rd. This giveaway is open to US residents only.
Full disclosure: As a part of the OXO Blogger Outreach Program, I have received two OXO Good Grips hand-held mandoline slicers; one to use and blog about, the other to give away. No monetary compensation was received and a positive review was not required. The opinions and views expressed are wholly my own.
These are the ultimate chicken fajitas; they taste just like those you’d find in any Mexican restaurant around here in Arizona. The marinade makes the chicken juicy and a little tiny bit spicy (but if you like it spicier, you leave the seeds in your jalapeno). It is full of flavor and it’s pretty easy to mix up and marinate in about 20 minutes. And warming the tortillas on the grill before serving makes it just that much better. I like to top mine with a little cheese, sour cream and guacamole – and serving them with a margarita never hurts either
- ⅓ cup freshly squeezed lime juice
- 6 tbsp. vegetable oil, divided
- 3 cloves garlic, minced or pressed
- 1 tbsp. Worcestershire sauce
- 1½ tsp. brown sugar
- 1 jalapeño, seeded, ribbed and diced
- 1½ tbsp. minced fresh cilantro
- 1 tsp. salt
- ¾ tsp. pepper
- 3 boneless, skinless chicken breasts, butterflied (6 halves total)
- 1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
- 2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
- 8-12 (6-inch) flour tortillas
- In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Transfer marinade into a large ziplock bag along with the chicken breasts. Seal shut, toss to coat chicken evenly and refrigerate for 15 minutes. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
- Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160? F.) Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
- In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.
- Separate the onions into rings, slice the bell peppers lengthwise into ¼-inch strips and slice the chicken into ¼-inch strips Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.
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