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