Bluefield Daily Telegraph, Bluefield, WV

Recipes and Food

June 7, 2012

Get festive with chicken fajitas

(Continued)

When the peppers and onion become slightly cooked but still retain some crunch, remove them from the heat and

wrap them in foil.

Grill the chicken breasts, starting off by putting them over the portion of the grill with no flame. Close

the lid and let cook indirectly for 10 minutes or so. Now move the breasts over direct heat, turning

them once or twice until the internal temperature reaches 160 degrees Fahrenheit. You can either discard the liquid, or bring it to a rapid boil on the stove and use as a dipping sauce.

(If you are going to use it as a dipping sauce, be sure to bring the fluid to a RAPID BOIL for a minute or two.)

Cut chicken into lengthwise pieces, dip in the sauce if you have retained and boiled it, place on a soft

tortilla and pile on the peppers, onion and your favorite fajita condiments.

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Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.

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