Mexican flavours are well suited to cooking over a fire—fresh and savory, it generally uses few ingredients and cooks quickly. This foil packet chicken fajita is all of those things.
Yield: 2
Campfire chicken fajitas
If you’re only going out for one night, you can prep the entire packet before you go and just put it into a Ziploc in your cooler. Then all you’ve got to do that night is toss it onto the fire and toast the tortillas.
Ingredients
1 red onion, sliced
1 red pepper, sliced
1 green pepper, sliced
Drizzle of vegetable oil
Salt and pepper, to taste
½ cup salsa
5 boneless, skinless chicken thighs
Tortillas
Sliced scallions, to garnish
Hot sauce, to garnish
Lime wedges, to garnish
Instructions
Have a large piece of foil on hand. Toss red onion and sliced peppers with vegetable oil and season to taste with salt and pepper. Place in the center of the foil and top with 2 tablespoons of salsa. Unroll chicken thighs and place on top of the salsa, then season to taste with salt and pepper and top with remaining salsa. Cover with a second piece of foil and tightly seal the edges.
Build a fire and let it burn down until you have a few flames and a solid bed of coals. Place grill over coals and let the grill heat up for a few minutes.
Place the foil packet on the grill and cook until you can begin to hear the packet sizzle, then continue to cook for about 25 minutes. Move packet to a cooler portion of the grill and let cook for another 10 minutes. Carefully remove the package from the grill and leave sealed, then carefully toast the tortillas on the grill until some spots begin to brown. Open the package and toss the chicken thighs into the peppers and onions. They should fall apart into small pieces without too much trouble. Serve on tortillas topped with scallions, hot sauce and a squeeze of lime.
What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
