Serrano Honey Grilled Chicken Fajitas

Tonight is Fajita Night! Sweet Harold commented after the first bite, "I think this is the best thing you've cooked in a long time." High praise indeed.

I used boneless skinless chicken thighs.  The chicken marinates in a serrano honey and garlic olive oil based marinade. The chicken is grilled and the vegetables are cooked in a large cast iron skillet on the grill. 

For the marinade:

3 T. Serrano Honey Balsamic Vinegar

3 T. Garlic Olive Oil

1 T. chili powder

1 T. granulated garlic

1 t. ground cumin

1/4 t. ground red pepper

1/2 t. dried Mexican oregano

1/2 t. salt

1/4 t. freshly ground black pepper

Whisk together all ingredients and place in a large Ziploc bag. Add 3 - 4 boneless skinless chicken thighs and seal the bag carefully. Place in refrigerator for at least 1 hour and up to 4 hours.

While the chicken marinates, prepare the vegetables.

1 large yellow onion, thinly sliced from root end to tip end

1/2 green bell pepper, thinly sliced lengthwise

1/2 yellow bell pepper, thinly sliced lengthwise

1/2 red bell pepper, thinly sliced lengthwise

1/2 orange bell pepper, thinly sliced lengthwise

2 jalapenos, thinly sliced lengthwise

8 oz. sliced white mushrooms

2 T. minced garlic

1/2 t. dried Mexican oregano

1/2 t. salt

1/4 t. freshly ground black pepper

Place all ingredients in a large bowl and toss to combine well. Set aside.

Preheat grill on high heat. Place chicken on grill and allow to sear for 3 - 4 minutes. Do not attempt to turn chicken until it releases from the grill easily. Lower heat to medium high heat and grill chicken until the internal temperature reaches 165 degrees F.

Remove from grill and stack the chicken one on top of the other and wrap tightly in foil while you cook the vegetables.

Add 1 T. of oil the skillet and place on the grill over high heat. When an onion slice, placed in the oil sizzles, you're ready to add the remaining vegetables. Isn't that beautiful!?!

Close grill and let vegetables cook for 3 - 4 minutes. Using a  metal spatula, turn the vegetables and allow to continue cooking until vegetables soften and lightly char, but not long enough to become mushy!

Remove from heat. Unwrap chicken thighs and slice against the grain. 

Heat flour tortillas according to package directions (or by placing on the hot grill for about 10 seconds a side). 

Load up that tortilla with the sliced chicken, a nice helping of the vegetables, and top with lime juice, sliced avocado, cilantro, sour cream, etc.