Sous Vide Chicken Fajitas with Charcoal-Grilled Vegetables

Instructions

1. 1

   Heat the sous vide bath to 165°F.

2. 2

   Trim excess fat from the chicken. Strip and finely chop the 2 tbsp fresh oregano for the chicken. Combine it with the chicken’s avocado oil, salt, pepper, chili powder, cumin, and smoked paprika. Coat the chicken and seal in sous vide bags in a single layer. Submerge and cook for 2 hours. Keep the lime juice out of the bags.

3. 3
   Mise en place

   Cut the peppers into broad panels for grilling. Cut the onion into ½-inch-thick rounds, keeping the rings together. Strip and finely chop the fresh oregano for the butter, and shred the Monterey Jack. Squeeze the lime juice, keeping ¼ cup for the chicken and 1 tbsp for the vegetables separate.

4. 4

   Near the end of the bath, light the charcoal and establish direct and indirect heat zones.

5. 5

   Brush the peppers and onion with their 1 tbsp avocado oil. Grill over direct heat, turning occasionally, until charred and tender, about 8 to 12 minutes. Move to indirect heat as needed to finish softening without burning. Transfer to a platter.

6. 6

   During grilling, warm the refried beans in a small saucepan according to the label. Keep warm.

7. 7

   Remove the chicken from the bags and pat thoroughly dry. Grill over hot direct heat until browned and lightly charred, about 1 to 2 minutes per side, working in batches as needed.

8. 8

   In a small saucepan over medium-low heat, combine the unsalted butter, jarred minced garlic, red pepper flakes, and fresh oregano. Cook, stirring often, for 2 to 3 minutes, taking care not to burn the butter.

9. 9

   Briefly grill the tortillas on both sides until warm and lightly marked. Wrap in a clean kitchen towel to keep warm.

10. 10

    Slice the grilled vegetables into strips and toss with their 1 tbsp lime juice. Slice the chicken into approximately ¼-inch-thick strips and toss with its ¼ cup lime juice. Arrange the chicken and vegetables on a platter and spoon the garlic-herb butter over them.

11. 11

    Serve with the warm tortillas, Monterey Jack, and sour cream separately, and the refried beans alongside.