Grilled Chicken Fajitas
Author: 
Recipe type: Direct heat
Cuisine: Tex-Mex
Serves: 6
 
Ingredients
  • 3 limes
  • 4 cloves garlic, chopped
  • 1 bunch cilantro, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ¾ cup extra virgin olive oil
  • 2 pounds boneless, skinless chicken breast
  •  -
  • For serving:
  • 1 red onion cut into rings and grilled
  • 1 each red, yellow and green bell pepper sliced and grilled
  • 1 bunch scallions, grilled
  • Jalapenos, cut in half and grilled (optional)
  • Limes, cut in half and grilled (optional)
  • Corn and/or flour tortillas
Instructions
  1. Zest the limes in to a blender, then squeeze in the juice. Add the garlic, cilantro, seasonings and olive oil. Blitz until well combined.
  2. If chicken breasts are especially thick, butterfly them open. Other wise smack them with a smooth meat mallet or heavy pot so that they are about ½ inch thick. Place in a large ziptop bag and pour in the marinade. Massage bag so that everything is coated and the marinate in the refrigerator for a few hours, but better if overnight.
  3. Remove chicken from fridge an hour before grilling. Set up grill for direct heat over medium-high heat. Brush and oil the grates.
  5. Prepare and grill vegetables, make your guacamole, etc. and set aside for serving
  6. Shake excess marinade off chicken and grill for 3 to 4 minutes per side or until cooked through. Transfer to a cutting board and let rest for 5 minutes before cutting into strips.
  7. Serve hot with grilled vegetables, tortillas and extra limes for squeezing.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/grilled-chicken-fajitas-for-cinco-de-mayo/