Chicken Fajitas

Chicken Fajitas (adapted from How To Grill by Steven Raichlen)

3-4 boneless skinless chicken breasts (or about 1 1/2 lbs skirt steak)

2 limes

1 Tb chili powder

1 tsp ground coriander

1 tsp kosher (coarse) salt

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

1-2 large onions, sliced (we like sweet onions)

1-2 bell peppers, sliced (optional)

tortillas

sour cream

guacamole

cilantro

salsa

cheese... etc

Pat chicken (or beef) dry. Stir the spices together and rub the spices into top and bottom of each breast (or steak). Lay meat in a large glass baking dish, let sit 15 minutes. Squeeze the juice of both limes over the meat and let sit 30 minutes to 2 hours, flipping the meat every 30 minutes or so.

When ready to cook, you can grill your meat, or cook indoors. For chicken: drizzle about a tablespoon of olive oil into a large heavy bottomed skillet (cast iron is awesome). Heat skillet on medium heat. Add chicken to the pan. Cook for about 5 minutes on each side, till each side is nicely browned. Cover with a large pot lid for about 10 more minutes, till chicken is nearly cooked through. Remove chicken to a cutting board. Let sit 5 minutes.

With chicken out of the pan, add another Tb of oil and add peppers and onions, if using. Saute till softened. After the chicken has rested 5 minutes, cut into about 1/2-3/4 inch slices. Don't worry if they aren't quite cooked through. Add them back to the pan with the sauted onions and/or peppers, and pour in any juices and spices left over from marinating. Toss chicken and veggies together while they cook through for a few more minutes, and serve!