Grilled Chicken Fajitas

Name: Grilled Chicken Fajitas
Prep time: 12 h
Cook time: 20 min
Yield: 4 Servings
Cuisine: Poultry
Ingredients: 2 lbs boneless, skinless chicken breast; 3 limes; 4 cloves garlic, chopped; 1 bunch cilantro, chopped; 2 T chili powder; 2 T smoked paprika; 2 t ground cumin; 1 t kosher salt; 3/4 C extra virgin olive oil; 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

Courtesy of Bull Outdoor Products

Makes: 6 servings
Prep Time: 2 - 12 hours
Cook Time: 10 - 20 minutes

Ingredients:

2 lbs boneless, skinless chicken breast
3 limes
4 cloves garlic, chopped
1 bunch cilantro, chopped
2 tbsp chili powder
2 tbsp smoked paprika
2 tsp ground cumin
1 tsp kosher salt
3/4 cup extra virgin olive oil

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

Directions:

Zest the limes in to a blender, then squeeze in the juice.
Add the garlic, cilantro, seasonings and olive oil.
Blitz until well combined.
If chicken breasts are especially thick, butterfly them open. Otherwise smack them with a smooth meat mallet or heavy pot so that they are about 1/2 inch thick.
Place in a large zip-top bag and pour in the marinade.
Massage bag so that everything is coated and then marinate in the refrigerator for a few hours, but better if overnight.
Remove chicken from fridge an hour before grilling.
Preheat grill over medium-high heat.
Brush and oil the grates.
Prepare and grill vegetables, make your guacamole, etc. and set aside for serving.
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.
Serve hot with grilled vegetables, tortillas and extra limes for squeezing.