Chicken Fajitas... on the Grill!
This was a fun, summer twist on fajitas. I have only ever prepared fajitas on the stovetop, but I thought this would be a fun way to switch things up.
Adapted From: Cara's Cravings
Zest from one lime
Juice from three limes
Juice from half of one large orange
Salt, to taste
1/2 c. tequila
Big handful of fresh, chopped cilantro
4 boneless, skinless chicken breasts
1 yellow onion, sliced
3 bell peppers, sliced
Desired fixin's: Guacamole, sour cream, lettuce, shredded cheese, etc.
Prepare marinade by mixing together ingredients in a large plastic Ziploc bag. Reserve 1/3 c. marinade. Add chicken to remaining and marinate overnight. Remove from refrigerator about 30 minutes before you plan to grill.
Heat grill over medium-low heat. Cook chicken breasts for about 20 minutes, or until no longer pink in the middle, turning once.
Meanwhile, heat some olive oil in a skillet over medium-high heat and add peppers and onions. Cook for about 10-15 minutes, until softened and onions are slightly caramelized, turning often. Take reserved marinade, add a dash olive oil, some southwest seasoning, and pour over vegetables. Cook for 2 minutes more.
Prepare fajitas as desired. And then, dig in!