Grilled Chicken Fajitas

Name: Grilled Chicken Fajitas Recipe
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 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 Red Bell Pepper, sliced and grilled; 1 Yellow Bell Pepper, sliced and grilled; 1 Green Bell Pepper, sliced and grilled; 1 bunch Scallions, grilled; Jalapeños, cut in half and grilled (optional); Limes, cut in half and grilled (optional); Corn and/or Flour Tortillas; Additional Items:; Blender; Meat Mallet; Resealable Plastic Storage Bag; Cutting Board

Courtesy of Bull Outdoor Products

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

Ingredients:

Boneless, Skinless Chicken Breast
Limes
Garlic, chopped
Cilantro, chopped
Chili Powder
Smoked Paprika
Ground Cumin
Kosher Salt
Extra Virgin Olive Oil

For Serving:

Red Onion, cut into rings and grilled
Red Bell Pepper, sliced and grilled
Yellow Bell Pepper, sliced and grilled
Green Bell Pepper, sliced and grilled
Scallions, grilled
Jalapeños, cut in half and grilled (optional)
Limes, cut in half and grilled (optional)
Corn and/or Flour Tortillas

Additional Items:

• Blender
• Meat Mallet
• Resealable Plastic Storage Bag
• Cutting Board

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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 resealable plastic storage 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.

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