Fajita with sweet and spicy chicken, corn and mushrooms

Ingredients:

Sweet and spicy marinade

• 1/3 cup vegetable oil, plus extra for greasing the grill grate
• 1/4 cup torn fresh cilantro
• 1/4 cup honey
• 3 tablespoons freshly squeezed lime juice
• 1 teaspoon fresh thyme leaves
• 6 crushed garlic cloves
• 2 jalapeños (remove seeds to reduce heat)
• 700 g of skinless and boneless chicken breasts

Corn and mushrooms

• 1 tbsp. vegetable oil
• 200 g shiitake mushrooms, stems removed, caps cut into strips
• 2 tablespoons butter
• 0.5 tsp ground cumin
• 4 fresh ears of corn, kernels removed
• 1 poblano pepper, seeded and finely chopped
• 3 green onions, chopped
• Juice of 1 lime
• For servingWarm tortillas, chopped fresh cilantro, crumbled cotija cheese, pickled jalapeño rings, guacamole, pico de gallo, and sour cream

Preparation:

1. Sweet and spicy marinade:
   
   In a food processor, combine the oil, cilantro, honey, lime juice, thyme, garlic, jalapeño, 1 teaspoon each of salt and black pepper, and puree until smooth. Transfer the mixture to a non-reactive container, add the chicken, and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
2. Corn and mushrooms:
   
   Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and softened, about 5 minutes. Add the butter, cumin, corn kernels, poblano, and 1/4 teaspoon salt and cook until the corn is browned, about 3 minutes. Add the green onions and lime juice, and season with salt to taste. Set aside.
3. Preheat an outdoor grill to medium-high heat.
4. Brush the grill grate with oil. Grill the chicken until golden brown and cooked through, 5-6 minutes per side. Transfer the chicken breasts to a cutting board and slice thinly across the grain. Serve with warm tortillas and toppings.