Grilled Chicken Fajitas

Grilled Chicken Fajitas/Grilled Romaine & BBQ Bacon Salad

CHEF: Kurt Steinacher, Wegmans

 1 pkg (16 oz) Food You Feel Good About Cleaned & Cut Sliced Peppers & Onions
1 sweet red pepper, seeded, cut in 1/4-inch slices
2 Tbsp Wegmans BBQ Seasoning Shak'r, divided
4 Tbsp Wegmans Basting Oil, divided
1 1/2 lbs Wegmans Lemon & Garlic Marinated Chicken Breast Cutlets
4 Wegmans Fajita Tortillas, Gordita Style



You'll Need: 1 EZ Foil All-Purpose Pan (13 1/4 x 9 5/8 x 2 3/4-inch), heavy-duty aluminum foil

Preheat grill on HIGH 10 min.

  1. Clean grill with wire brush. Using a soft cloth, coat grill grate lightly with vegetable oil.
  2. Toss peppers and onions, red pepper, 1 Tbsp BBQ seasoning, and 2 Tbsp basting oil in a large bowl. Spoon into foil pan. Cover pan tightly with large piece of foil, sealing well. Reduce heat to MEDIUM. Place pan on grill; close lid.
  3. Cook 10 min, shaking pan occasionally. Remove from grill. (Keep warm while grilling chicken.) Return heat to HIGH.
  4. Drizzle chicken with 1 Tbsp basting oil (too much oil will cause flare-ups on grill). Sear chicken on grill 2 min until it has changed color one-quarter of way up from bottom. Turn over; sear 1-3 min.
  5. Turn over chicken. Cook 1-3 min; turn over again. Reduce heat to MEDIUM; cook 12-15 min until internal temp reaches 165 degrees. Check by inserting thermometer into thickest part of chicken.
  6. Transfer chicken to clean platter.
  7. Brush remaining 1 Tbsp basting oil on one side of tortilla shells; place oiled-side-down on grill. Brush tops with basting oil and sprinkle with remaining 1 Tbsp BBQ seasoning. Turn after 30 seconds when slightly browned. Grill second side 30 seconds; remove from heat.
  8. Slice chicken very thin; portion evenly onto tortillas. Top with peppers and onions.



2 half-inch thick slices red onion, threaded on skewer lollipop-style
Salt and pepper to taste
Wegmans Basting Oil
2 Food You Feel Good About Fresh Romaine Hearts, halved
3/4 cup Wegmans Yogurt Blue Cheese Dressing (Produce Dept), divided
4 slices BBQ Bacon (see related recipe)
4 Tbsp Amablu St. Pete's Crumbled Blue Cheese (Cheese Shop), divided


Preheat grill on MEDIUM-HIGH 10 min.

  1. Season both sides of onion with salt and pepper; brush with basting oil (too much oil will cause flare-ups on the grill).
  2. Grill onion, cover closed, about 5 min. Turn over; brush with basting oil, grill 5-7 min until tender.
  3. Slice romaine hearts in half; drizzle with basting oil. Season to taste with salt and pepper.
  4. Place romaine on grill, about 30 sec each side, just long enough to slightly mark and warm through. 
  5. Transfer to plates; drizzle with dressing. Top each salad with onions, 1 slice crumbled BBQ bacon, and 1 Tbsp blue cheese. 
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