It’s summertime, and the grillin’ is easy. At our house, we cook pretty much everything on the grill during these hot June and July months: it’s an easy way to avoid turning on the oven, plus I think most food tastes better with a little char. No surprise that Adam and I grilled up our favorite citrus-marinated chicken and veggie fajitas for the backyard BBQ we threw with Target last week, and so many of you guys asked for the recipe that I wanted to pop back in and share it. Keep scrolling for the details, and I’d love to hear what y’all are grilling this summer!
*photos by kate lesueur
The beautiful thing about this recipe is that you can use whatever veggies are in season where you live – so get inspired by the farmer’s market (or even the contents of your refrigerator!) Sometimes I throw in cherry tomatoes, eggplant, yellow squash, or green onions to mix it up.
Adam’s usually the grill master at our house – I provide the moral support (and cocktails!)
Successful grilling is really more art than science: since the temperature will vary on different areas of the grill, always have a pair of long tongs on hand so you can move veggies away from really hot spots where they’ll burn, and flip them as needed so that everything cooks evenly. The zucchini will likely cook a little faster than the peppers and onions, so have a plate nearby that you can transfer each item to as it gets done.
After all the chicken and veggies come off the grill, I usually transfer to a cutting board and cut into smaller, more bite-sized pieces for serving.
One of my favorite tastes of summer! We often skip the meat altogether and just stuff all these veggies into tortillas with guacamole for the healthiest easy tacos.
This menu is perfect for a party since you can set out all the ingredients and let guests go to town making their own. Plus, since everything is cooked on the grill, post-party cleanup is almost nonexistent. No pans to wash = my idea of summer heaven!