Let's get grilling

1 Build a charcoal fire for direct grilling using Kingsford® charcoal and preheat to 400°F.
2 Grill the tomatoes, onion slices,and peppers over direct heat and cook for about 5 minutes, turning once, until they char and start to soften. Remove the vegetables from the grill.
3 Chop the tomatoes, and slice the onions and peppers into thin strips.
4 In a skillet, add the vegetables, beans, cilantro, garlic, cumin, lime juice, salt and cayenne.
5 Place the skillet on the grill and cook for 5 to 7 minutes or until heated through. Remove the skillet from the grill and set aside.
6 Season the chicken with salt and pepper and grill for 5 to 7 minutes on each side or until an internal temperature of 160°F is reached.
7 Slice the chicken into thin strips.
8 Divide the chicken evenly over each tortilla. Top with the vegetable mixture and the cheese.Fold neatly into a burrito.
9 Grill the burritos for 1 to 2 minutes over direct heat or until crispy and heated through.
Cooking for 5 people

Ingredients


  • ripe plum tomatoes
    3
  • medium white onion sliced
    1/2
  • green bell pepper
    1/2
  • canned black beans drained and rinsed
    1 cup
  • fresh cilantro chopped
    2 tablespoons
  • minced garlic cloves
    2
  • cumin
    1 teaspoon
  • freshly squeezed lime juice
    1 teaspoon
  • salt
    1/2 teaspoon
  • cayenne pepper
    1/4 teaspoon
  • chicken breasts boneless, skinless
    1 pound
  • flour tortillas
    6 (8-inch)
  • queso fresco crumbled
    4 ounces

Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.


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