Mexican: Grilled Chicken Fajitas

Instructions:

1. Begin by slicing the onions, red and yellow bell peppers, and poblano peppers into fajita-style strips. Set them aside.

2. Trim the chicken and place it in a large bowl.

3. In a blender, combine the jalapeños and all subsequent ingredients up to and including the beer to create the marinade.

   • You may want to save any leftover cilantro for a garnish to top the fajitas.

4. Pour the marinade over the chicken in the bowl, ensuring the chicken is well-coated. Allow it to marinate for 30-60 minutes to absorb the flavors.

5. Grill the marinated chicken until it reaches an internal temperature of 178 degrees Fahrenheit (81 degrees Celsius). After grilling, let the chicken rest for 5 minutes. Continue the next step while grilling.

   • While grilling, don't discard the marinade. Instead, use it to brush onto the chicken occasionally. This enhances the flavor and keeps the chicken moist during the cooking process.

6. When the chicken is about 10 minutes away from being fully cooked, start preheating a large skillet for cooking the vegetables. At the same time, preheat a medium skillet to warm the tortillas. This preparation ensures both skillets are ready for use at the optimal time.

7. Begin cooking the tortillas in the medium skillet on medium heat. You may need to cook them in batches, either before or after steps 8 and 9, depending on your timing and resources.

   • Onions cook faster than peppers so I give the peppers a 3-minute head start.

8. In the preheated large skillet, begin cooking the poblano peppers and bell peppers on high heat. After approximately 3 minutes, add the onions to the skillet. Continue cooking all the vegetables together until they are tender and have developed a slight char. Once they are nearly done, turn off the heat. The residual heat from the skillet will continue cooking the vegetables to perfection.

9. Once the chicken is cooked and rested, thinly slice it on a cutting board. Add these chicken slices to the skillet with the cooked vegetables, mixing them well. Turn off the burner at this point.

10. Serve the chicken and vegetable mixture with the warm tortillas. Use any leftover cilantro as a garnish as preferred.