Grilled Chicken Fajitas


In keeping with the grilling theme I seem to have started lately, I thought what else do I love to grill during the summer. Of course chicken fajitas immediately came to mind because they are simple and light and because well I have a love for Mexican food like no other. These chicken fajitas are great on the grill and you can even do it on your indoor grill of you don’t have one outside. Here’s the recipe.

4-5 Large Boneless Skinless Chicken Breasts
3 Limes
3 Cloves Garlic, Minced
2 Packets of Fajita Seasoning, any brand will do
1 Cup of Water
2 Green Peppers, cut into strips
2 Red Peppers, cut into strips
2 Jalapenos, diced and some seeds removed
2 Yellow Onions
1 Cup Beef Broth
Salt & Pepper
Flour Tortillas

In a medium bowl mix together 1 cup of water, the juice of 1 lime, 1 packet of the fajita seasoning and the minced garlic. Stir until it’s all combined and set aside. Next season the chicken breast with salt and pepper on each side.

In a large zip lock bag place the chicken breasts and the seasoning mix from the bowl. Close the bag, making sure it is good and sealed and using your hands make sure the ingredients are all combined over the chicken. Place the bag in the fridge to marinate.

Before you start prepping your vegetables preheat your grill or if using a charcoal grill start to get your coals nice and hot.

Now get out a tin foil pan so that while you cut your vegetables you can just throw them right in. This always makes for less cleaning of other dishes in my opinion. In the same bowl you used to mix the seasoning for the meat, mix the juice of 1 lime, 1 cup of water and the other packet of fajita seasoning. Set that aside.

Using a cutting board, cut your peppers and onions into strips removing the seeds from the peppers. Next cut up your jalapeno, you don’t have to use jalapeno it is completely up to your taste and you can keep the seeds in or remove them completely. I like to leave a few in just for a little spice but not so much I can’t stand it.

Once the vegetable are completely cut and placed in the tin pan pour the bowl of seasoning mix over the vegetables as well as 1 cup of beef broth and salt and pepper to taste. Stir to combine and place tin foil over the top to cover.

Once the grill is ready, place your pan of vegetables right on the grill and remove the chicken from the marinade. Place the chicken on the grill and you want to grill the chicken until there is no longer any pink, no one likes salmonella at least not that I can think of. Once the chicken is done you want to remove it from the grill and slice it into strips placing it directly in the pan with the vegetables tossing to combine. Give everything one last squeeze of fresh lime juice using that last lime.

Serve over warm flour tortillas with cheese and guacamole or whatever you like with your Mexican dish. If your like me I can eat it just like that and be happy. Enjoy and happy grilling.


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