I’m constantly experimenting with new ways to make our favorite mexican dishes; but still, I just can’t top this one. Everytime I throw this chicken on the grill the aroma is so intoxicating. I often wonder if the neighbors are jealous.
Grilled Chicken Fajitas
By Katie Olesen
- 3 chicken breasts
- Juice of 1 Lime
- 3 cloves garlic, minced
- 1/2 bunch cilantro, torn roughly
- 1 Tablespoon cumin
- 1 Tablespoon oregano
- 1 teaspoon kosher salt
- 1/3 cup olive oil
- 2-3 bell peppers, any color
- 1-2 sweet onions
- 1 package flour tortillas, fajita size
Place all ingredients (except bell peppers and onion) into a large zip top bag. Close bag and smoosh everything together. Place in refrigerator until ready to grill, 2-4 hours.
Slice bell peppers and sweet onion. Place into a foil grill pan. Toss with olive oil, a few shakes of cumin and oregano, and a pinch of salt and pepper. Pre-heat grill. Place veggies and chicken on the grill. Stir vegetables occasionally. Grill until veggies are soft and have some char on them. Grill chicken, flipping only once until cooked through to 165°. Remove chicken and veggies. Slice chicken, toss with vegetables, and serve on warm flour tortillas.Print recipe here!
Don’t these look amazing?! My mouth is watering right now! I love grilling season!