Friday, July 22, 2011
Adapted from Wegman's Menu magazine. (check out all the great reviews on it)
1 onion, thinly sliced to about 1-inch
1 sweet red pepper, thinly sliced to about 1-inch
1 green pepper, thinly sliced to about 1-inch
2 Tbs. barbecue seasoning, divided (I used McCormick Grill Mates Barbecue seasoning)
4 Tbs. olive oil, divided
1-1/2 lbs. boneless, skinless chicken breasts, cut into thirds (lengthwise)
6-8 flour tortillas (8-inch size)
Toppings: salsa, sour cream, shredded lettuce, shredded cheese or crumbled queso fresco cheese
Directions: Preheat grill to HIGH for 10 minutes. Clean grill with wire brush. Using a soft cloth, coat grill grate lightly with vegetable oil. Toss peppers and onions with 1 tablespoon BBQ seasoning and 2 tablespoons oil. Spoon into disposable 9x13-inch foil pan. cover pan tightly with a large piece of foil, sealing well. Reduce heat to MEDIUM. Place pan on grill; close lid.
Cook 10 minutes, shaking pan occasionally. Remove from grill and keep warm with grilling chicken. Return grill heat to HIGH.
Drizzle chicken with just 1 tablespoon oil. Sear chicken on grill 2 minutes until it has change color one-quarter of way up from bottom. Turn over; sear 1-3 minutes. Turn over chicken. Cook 1-3 minutes; turn over again. Reduce heat to MEDIUM: cook 12-15 minutes until internal temps reaches 165 degrees. Transfer chicken to a clean platter.
(NOTE: grilling the tortillas is optional. We tried it both ways and some of us preferred the tortillas just warmed in the microwave, so that's what the pictures reflect.) Brush remaining 1 tablespoon oil on one side of tortillas; place oiled-side-down on grill. Brush tops with oil and sprinkle with remaining 1 tablespoon barbecue seasoning. Turn after 30 seconds when slightly browned. Grill second side 30 seconds; remove from heat.
Slice chicken very thinly; portion evenly onto tortillas. Top with peppers and onions.