- Prep
- 15 min
- Marinate
- 30 min, refrigerated
- Cook
- 35 min
- Total
- 1 hr 20 min
Course: Dinner, Main CourseServings: 4 servings
One marinade, split two ways, does the work here — the chipotle lime balsamic brings the acid, the Hatch green chili olive oil carries it, and the four chile blend does the rest. Fire up the grill, cook the chicken first, and everything lands in the same skillet with the peppers and onions at the end.
From the Pantry
Ingredients
Chipotle Lime Marinade
- 1/2 cup Squirrel Made Chipotle Lime White Balsamic
- 2 tbsp Squirrel Made Hatch Green Chili olive oil
- 3 tbsp Squirrelly Four Chile Spice Blend
- 3 tsp Worcestershire sauce
Chicken
- 2 pounds chicken breasts (about two breasts)
Steak
- 1–2 pounds skirt, ribeye, flank or sirloin (your favorite fajita beef)
Peppers and Onions
- 1–2 poblano or bell peppers
- 1 large yellow or white onion
For the Skillet
- 1 tbsp Squirrel Made Hatch Green Chili olive oil
- 1–3 tsp Squirrelly Four Chile Spice Blend
Before You Start
- Split the marinade before it touches raw meat. Marinade that has held raw chicken or beef goes in the trash, not on the table.
- Chicken is done at 165°F internal. Beef steak is done at 145°F internal with a 3-minute rest.
- Keep raw chicken away from anything that is ready to eat — tortillas, cut vegetables, the serving platter.
Cooking temperatures follow USDA Food Safety and Inspection Service guidance.
Instructions
Marinade
- 1In a medium bowl, stir together the chipotle lime marinade ingredients.
- 2Split the marinade into two containers now, before it touches any raw meat — half for the chicken, half for the steak.Food safety
Chicken
- 1Place the chicken in a bag or covered container, cover with its half of the marinade, and refrigerate for 30 minutes.
Steak
- 1Place the steak in a bag or covered container, add the reserved half of the marinade, and refrigerate for 30 minutes.
Peppers and Onions
- 1Cut the poblano or bell peppers into strips about a half inch wide (about a cup and a half).
- 2Cut the onion into eighths (about a cup).
Cooking
- 1Preheat the grill to a minimum of 350°F (oven 400°F).
- 2Start the chicken first so it has time to reach a safe internal temperature of 165°F, measured in the thickest part.Food safety
- 3Grill the steak to an internal temperature of at least 145°F, then let it rest 3 minutes before you cut it.Food safety
- 4In a large skillet, sauté the peppers and onions with a tbsp of Squirrel Made Hatch Green Chili infused olive oil, add Squirrelly Four Chile (about 1–3 tsp), and sauté.
- 5Cut the chicken and steak into strips — on a clean board, with a clean knife, not the ones that held the raw meat.Food safety
- 6Once the onions and peppers begin to soften, add the chicken and steak strips and remove from the heat.
- 7Serve with corn or flour tortillas, rice and beans, and a festive beverage. (Try mixing a tablespoon of chipotle lime balsamic into your rice for extra flavor.)