Wonderful Grilled Chicken Fajitas

Time: 30 min. prep + 3 hours to marinate
Yield: 5-6 servings
Recipe from Mel's Kitchen Cafe

MARINADE:

1/4 lime juice (about 2-3 large limes)
1/3 C water
2 T vegetable or canola oil
1 T apple cider vinegar
2 t soy sauce
1/2 t liquid smoke
1 t salt
1/8 t pepper
1/2 t chili powder
1/2 t cayenne pepper
1/8 t onion powder
2 cloves garlic, chopped

FAJITAS:

3 large chicken breasts (about 1 1/2 pounds)
olive oil
1 yellow onion, sliced thinly
1 green pepper, sliced thinly
1 red pepper, sliced thinly
1 t soy sauce
2 T water
1/2 t fresh lime juice
salt and pepper

Serve with tortillas, sour cream, guacamole, cheese, salsa....etc. :)

1. Grab a large bowl and a gallon sized ziploc bag to assemble the marinade. I like to put the bag inside a big bowl so it doesn't tip over and spill out the sides while I am pouring ingredients into it.  It's also nice and sturdy way to store it in the fridge.
2. Juice 2-3 large limes (you'll need 1/4 cup) and pour it into the bag. Add 1/3 cup water and 2 tablespoons oil.
3. Add 3 tablespoons apple cider vinegar, 1/2 teaspoon liquid smoke and 2 teaspoons soy sauce.
4. Sprinkle in 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon chili powder, 1/8 teaspoon onion powder and 1/2 teaspoon cayenne pepper.
5. Grab 2 cloves of garlic, chop them up and add them to the bag. Mix the ingredients together to combine. 
6. Add 3 large chicken breasts to the bag. Seal it tightly and pop it into the fridge to marinate for 2-3 hours.
7. Thinly slice 1 onion, 1 green pepper and 1 red pepper.
8. Preheat your grill to 400 degrees. Set a piece of tin foil out onto it and drizzle about 2 teaspoons of olive oil over it. Place your chicken on the grill and allow it to cook on both sides. Should take about 20 minutes.
9. While your chicken is cooking heat a large, deep skillet up over medium high heat. Drizzle about 2 teaspoons of olive oil into the bottom and add your veggies. Allow them to cook until crisp tender, should take about 15 minutes.
10. Toss 1 teaspoon soy sauce and a squeeze or two of lime juice over the top of the veggies. Let them cook for a couple more minutes.
11. Remove the chicken from the grill and cover it with foil and let it rest for 3-4 minutes. Slice it thinly and serve with the veggies, tortillas, sour cream, cheese, guacamole...what ever you like best.

Enjoy!

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