Spring has sprung here in New England. In fact, it may have been wound too tightly, and sprung itself right into summer, with temps peaking in the 90s this weekend. What a time to be alive!
Seeking to maximize my time out of doors, I’m thinking about grilling. Grilling makes an easy meal, minimizes clean up, and tastes delicious. You can up the game by mixing in some fajitas. Here’s how.
In a decent sized bowl, add a few glops of mayo, and then zest a lime or two on top, then mix in some grated ginger. Stir it all together with a little salt and pepper, and then add in some chicken (I like thighs, but breasts work too). Let this hangout for at least 20 minutes, or up to a few hours.
While the chicken is marinating, slice up some peppers and onions. Then, fire up your grill and throw on the veggies (I like to do it in a cast iron pan, for ease, but directly on the grates works too). As the veggies start to char, add the chicken, and grill over medium-high heat for about 5 minutes a side (until the juices run clear). The mayo gives a delightful crust on the chicken. Remove everything, slice the chicken, and serve on either corn or flour tortillas, with your desired additional toppings.
There you go. Super easy. You can also do this all on the stove top, or even roast the chicken in the oven at +/- 400(F).
Welcome to the bite club [Outside]
Is water a lifestyle? [Inside Hook]
Can horse racing survive? [New Yorker]