17 Jan Special of the Day: No Kitchen? No Problem! Grill-it-all-on-the-Griddle Fajita Fest
Anxiously awaiting the completion of our kitchen update, electric appliances have become the name of the game in our house, using the heck out of the microwave and toaster and looking at the many other stand-alone appliances I have collected over the years in a whole new light.
This week’s Special of the Day spotlight shone brightly on the electric griddle that typically gets most of its action from our resident breakfast boy, my husband Mike George, affectionately nicknamed G-HOP in recognition of his pancake-making proficiency.
But a heated griddle with that much surface area and a temperature control that you dial
up to the desired heat has so much more potential than just pancakes, I thought, and began concocting an entrée ensemble all grilled up on the griddle. It sure was nice to simultaneously cook all components of our fajita fest and pull together dinner from start to finish in less than 20 minutes.
Let the griddle do the work with this week’s Special of the Day: No Oven, No Problem! Grill-it-all-on-the-Griddle Fajita Fest. Enjoy!
Grill-it-all-on-the-Griddle Fajita Fest
Recipe and food photography by Sydne George
(serves four for dinner)
3 pounds boneless, skinless chicken breast, sliced into thin strips
¼ cup cooking oil
1 tbsp. chili powder
¾ tsp. kosher salt
1 red bell pepper, cored, and sliced into thin strips
1 yellow bell pepper, cored and sliced into thin strips
1 small sweet onion, sliced into thin rings
4 flour tortillas
1 cup grated cheddar cheese
Salsa, sour cream, avocado slices and sliced green onions for serving
Combine oil, chili powder and salt in gallon-sized sealable plastic bag. Add chicken and toss to coat. Set aside.
Heat electric griddle to 400 degrees.
Use pastry brush to brush surface of grill with cooking oil.
Use tongs to remove chicken from bag and transfer to hot griddle.
Transfer peppers and onions to griddle, in a single layer to allow all to grill.
Cook for about 5 minutes, and then turn chicken and vegetable to cook on other side to finish cooking. Season with Kosher salt. Unplug griddle.
Serve hot with warmed tortillas, grated cheddar cheese, salsa, sour cream, fresh avocado slices, and sliced green onions. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com .