June 8, 2011
Quote from "Our Best Bites" recipe site:
"The secret really is in the marinade. And my little trick is to reserve just a little of it to drizzle on at the very end for an extra punch of flavor. You can use your choice of meat; boneless chicken breasts work great, as do chicken thighs or tenders. Flank steak is also awesome. We often do both chicken and steak. Grab whatever colors of peppers and onions you have around and grill them up."
So I did just what she said, I made the marinade, reserved a little, and grilled up the chicken and veggies. MMMMMMMMMMMMMM. Make sure you buy the LIQUID SMOKE. It wouldn't be the same without it!!! Since I sliced up all my veggies and meat ahead of time, I used our grill basket to cook them on the BBQ grill. Perfection.....Delicious......You should buy one if you don't have one! See this link for pictures!
1 lb boneless skinless chicken breasts, chicken thighs, or steak (I pre-sliced mine before adding to the marinade)
2-3 bell peppers, stem and membranes removed and peppers quartered
1 large onion (any color/variety) sliced into 1/2″ slices
1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1-2 t liquid smoke
1 t salt
1/2 t chili powder, or chipotle chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder
*If you’re not familiar with liquid smoke, you can find it near the bbq sauces. Don’t make this without it! It’s definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you’re wondering, it actually is real smoke in liquid form. Interesting, eh?
Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
Preheat bbq grill (my preference), indoor grill pan, or large skillet. If you’re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.
Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:
Black Beans/Pinto Beans
Pico de Gallo