February 27, 2009

Grilled Chicken Fajitas

When we lived in Southern California there was a very simple, quick and easy meal we had about every two weeks. It was simply marinating chicken breasts in citrus, grilling them and serving them on a flour tortilla with a side of sour cream, guacamole, sometimes some shredded cheddar, and salsa. So simple and so good on a hot sunny day!

This recipe is one I came across a year or two ago and I am pretty sure it came from Old El Paso brand sauces. I smiled because it is so similar to the one I have made for almost 21 years now. Because I don't use amounts in my cooking this one gives you amounts to base your recipe on. Add or delete as you wish. I like to add a little Italian dressing to it sometimes and of course adding a little lemon juice doesn't hurt either!

Grilled Chicken Fajitas

1/4 cup lime juice
1 tablespoon vegetable oil
1 teaspoon chili powder
1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 flour tortillas
1 cup salsa
1/2 cup guacamole

Mix lime juice, oil and chili powder in a heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Seal bag and refrigerate 2-24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.

Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.Print Friendly and PDF