Bluefield Daily Telegraph, Bluefield, WV

Recipes and Food

June 7, 2012

Get festive with chicken fajitas


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

Text Only
Recipes and Food
AP Video
Hillary Clinton Blamed Bill's Affair With Monica Lewinsky On Abuse He Suffered As A Child Facebook Is Officially A Mobile Company CDC Head Concerned About a Post-antibiotic Era Are Raw Diets Healthy For Children? CrossFit Could Be Hazardous Teen hookah use on the rise 3 D Mammography offers new way to detect cancer Prom King Dies From Caffeine Overdose Janice Dickinson's '70s Boob Job Needs Help 3 Things Your Scale Won't Tell You Boston Doctors On Mission To Stop Alzheimer's Disease Surprise for Victim of Drive-By Shooting Family’s Search for Life-Saving Bone Marrow Donors Documenting Recovery from Anorexia Ask the Dermatologist: Acne The Next-Generation Fitness Bands Study: Caffeine Has Different Effect On Pubescent Boys And Girls The Truth About Fat 3-day fast might reboot your immune system Diets Eliminating Certain Foods May Not Be Good For Everyone