Chicken Fajitas & Grill-Roasted Corn

Last night, Anastasia was in the mood for grilled chicken*.  So we stopped at the store, picked up some chicken and tortilla shells, and came home to get cooking.  Problem was...those two open bags of charcoal sitting on the porch had only about a handful of charcoal between them....so dinner was delayed further until I got back from the store AGAIN.

* Umm...she just informed me that she "wanted CHICKEN!"  The form of the chicken apparently didn't matter.

On the menu: Chicken fajitas (chicken, peppers, onions, refried beans) and corn-on-the-cob.  But note to self: she isn't a fan of too much pepper or spice.  I, on the other hand, feel that for spicy foods, unless my nose is running and eyes watering, there just isn't enough flavor.  But that's just me.  So below, add only as much spice as you think you can handle.  

Here's how I made it:

The Veggies

3 Peppers

1 Yellow Onion

1 Red Onion

Salt & Pepper To Taste

Cut veggies into large pieces.  Spray a vegetable basket...you know, the one you use to sautee veggies on a grill...with some non-stick spray.  Add the veggies and start cooking on the grill.  Add salt and pepper.  Periodically mix and flip.

For the best tasting veggies (IMHO), you should cook them slowly over an hour.  When done, they should be lightly charred, but also soft and moist.

The Chix

And as you can tell by the lack of red spicy goodness, this
piece of chicken obviously has less spice...namely, salt and
pepper.

This is the [according to Anastasia] too-spicy chicken.  How
dare I!  The chicken was prepared by dry-rubbing salt, pepper,
and Cajun seasoning before grilling over charcoal.

1/4 - 1/2 lbs Chicken Breast (Per Person)

Salt & Pepper

Louisiana Cajun Seasoning

Wash the chicken and dry rub with a mixture of roughly equal parts salt, pepper, and if you like your food spicy, Cajun seasoning.  Throw it on the grill, off to the side.  Slow-cooking the chix will give you a very moist, flavorful chicken that you won't soon forget.  Once cooked through (use a thermometer to cook the middle of the thickest part of the chicken to 165°F), slice the meat into 1/4 x 2" strips.

The Refried Beans

Small Can Refried Beans

1/4 Cup Water

1 Tsp Oil

1 Tsp Louisiana Cajun Seasoning

In a well-seasoned cast iron pan (yes...it's just GOTTA be cast iron), mix all ingredients together.  Cook on low heat and cook well until the mixture has dried to the normally thick consistency of refried beans out-of-the-can.

The Corn

This trick comes from my mom, but where she learned it is a mystery...well...I just don't remember and don't feel the need to ask.

Soak corn whole (in the husk) for a half hour before cooking.  Throw on the grill, turning periodically.  I don't know exactly how long it really takes...I usually press my fingers into the kernels and when they're soft...the corn is done.

Other Ideas

Don't forget the sour cream and cheese.  I'd be willing to bet that a shredded pepper jack with just a little Parmesan would be amazing.

We hope you enjoy your meal.


-JK