Grilled Chicken Fajitas
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
- Serves: 10 persons
- 2lime (2" dia)s limes, juiced
- 2tablespoons olive oil
- 2tablespoons fajita seasoning
- 1pound skinless, boneless chicken breast halves
- 2large yellow bell peppers
- 2large red bell peppers
- 10(6 inch) flour tortillas, warmed
Step 1Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
Step 2Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 3Cut bell peppers in half and discard the inner membranes and seeds.
Step 4Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Step 5Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 6Cut peppers and chicken into strips and serve on tortillas.