This is the perfect weeknight family meal as it allows everyone to assemble their own fajita just the way they like it. Boneless, skinless chicken thighs cook up nice and juicy under the broiler, but feel free to substitute butterflied chicken breasts if you prefer.
Make up a double batch of the maple chipotle sauce and use leftovers to brush on baked tofu or tempeh, drizzle over seared fish, or toss into sautéed vegetables.
In small bowl, whisk together paprika, sugar, 1/4 tsp (1 mL) salt, 1 tsp (5 mL) mustard powder, 1 tsp (5 mL) garlic powder, chipotle chili powder, and black pepper. Rub seasoning mixture evenly all over chicken before transferring to airtight container, covering and refrigerating for at least 30 minutes and up to 2 hours.
Meanwhile, in small saucepan, stir together tomato paste, maple syrup, chipotle chili pepper, Worcestershire sauce, and remaining 1/2 tsp (2 mL) mustard powder and 1/2 tsp (2 mL) garlic powder. Bring to a boil over high heat before reducing heat to low and simmering mixture, uncovered, and stirring occasionally, for 5 minutes. Remove from heat, stir in lime juice, and set aside.
When ready to make fajitas, preheat broiler.
In large frying pan, warm grapeseed oil over medium high heat. Add onion and remaining 1/4 tsp (1 mL) salt. Sauteu0301 until tender, about 3 minutes, before adding bell pepper slices. Continue to sauteu0301 until peppers are crisp tender, about another 3 minutes. Set vegetables aside, but keep warm.
Place chicken on lightly oiled rimmed baking tray and broil for 3 minutes. Flip and continue to broil for another 3 minutes. Brush chicken with sauce, and broil until sauce is starting to caramelize, about 1 minute. Flip chicken over; brush other side with remaining sauce and broil again until sauce starts to caramelize, about 1 more minute, or until juices run clear when tested with a knife. Transfer chicken to cutting board and cut into strips.
To serve, place peppers and onions on serving platter. Top with sliced maple chipotle chicken. Serve alongside tortillas, chopped tomato, cilantro, chopped avocado, and lime wedges for diners to assemble their own fajitas.
This recipe is part of the Spring's Sweet Amber Elixir collection.
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