I’m soooo happy to be grilling again. The flavors imparted is like nothing else and still remains when you’re reheating 2 days later.
We only have an itty bitty charcoal grill, but we love it even though it takes a long time to start up.
So for the chicken, I literally grabbed a fajita seasoning packet from the grocery store and instead of cooking the chicken in a skillet and then adding the packet with water to create a sauce, I chose to marinate the chicken in said seasoned water for 2 days (I always marinate a minimum of 24 hours, 48+ is preferred in my book) and we were blown away at how tender and flavorful the chicken was (not unlike tandoori chicken at an Indian restaurant). Sooo good.
We also slow grilled thick red onion slices and halved green peppers to add to the grilled flavor.
While David tended to the grill (an unfortunate evil about charcoal grills and living in wildfire country – one needs to always keep watch and keep a charged hose on hand), I got to work on the guacamole and pico de gallo. Nothing like these fresh toppings over grilled meat.
- 3 ripe avocadoes, chopped
- 1 plum tomato, diced
- 1/2 jalapeno (or more if you can handle it…me? I’m a weenie), diced fine
- juice of one lime
- 1/4 c. red onion, diced
- 1/4 c. cilantro, diced
- 1 clove garlic, minced
- 1/4-1/2 tsp. salt (start low and add more to taste)
Add all ingredients together (taking care to chop jalapeno with gloves on to avoid getting the volatile oils on your fingers and later in your eyes – or worse!). I like my guacamole chunky so I fold my ingredients together lightly so I don’t completely mush it together (but some people prefer it smooth…it’s all up to you).
Trust me on the gloves. TRUST ME.
Now I’ll admit: I didn’t know the proper way to cut an avocado until my sis schooled me about 5 years ago, so allow me to show you in case you haven’t been enlightened!
Slice avocado’s lengthwise, then karate chop the pit with your knife. Turn avocado 90 degrees to one direction while keeping your knife still and pit should pull apart effortlessly from the fruit. Then slice a checkered pattern into the meat of the avocado…
And scoop out with a spoon. No more wasting any of the good green stuff.
Now for the red stuff (which conveniently has many of the same ingredients as the green stuff)…
Pico de Gallo
- 4 large tomatoes, chopped
- 1/2 medium red onion, diced
- 1/4 jalapeno, diced fine
- 1/8 c. cilantro, diced fine
- 1 clove garlic, minced
- salt to taste
Just like the guac, just mix all the ingredients together. Sometimes I’ll take the leftover, drained lime from the guac and zest the skin for added flavor. It’s entirely up to you.
Now it’s a simple layering of grilled chicken, grilled onions and peppers, guacamole, pico de gallo and a dollop of sour cream over warm tortillas. Simple. Delish.
Have a great Sunday!