GREEN CHILI & LIME CHICKEN FAJITAS
Ingredients
- 3 chicken breasts pounded and flattened a little
For the marinade:
- 2/3 cup canola oil
- 1/4 cup white vinegar
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp white pepper
- 1 tsp sugar
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp cumin
- 2 cloves garlic mashed
- lime juice from 2 limes
- 2 cans diced green chillies
For the rub/seasoning:
- 1 tsp garlic powder
- 1 tsp season salt
- 1 tbs brown sugar
- 1 tbs + 1 tsp chili powder
- 1 tbs salt
- 1 yellow onion sliced
- 1 red onion sliced
- 1 yellow pepper sliced into strips
- 1 red pepper sliced into strips
- 1 green pepper sliced into strips
Toppings
- flour tortillas or corn
- Monterey jack shredded
- sour cream
- lime for squeezing over fajitas
Instructions
- In a small mixing bowl, whisk together the marinade
- Put chicken in a zip top bag and pour marinade over. Massage into meat. Let marinate in the refrigerator for at least an hour or as long as four hours. Don’t marinate overnight or the lime juice in the marinade will break down the texture of the meat.
- Mix dry rub together in a small bowl. Remove chicken from marinade, allow marinade to drain off, and generously season both sides of chicken breasts with dry rub mix, reserving about a teaspoon for the vegetables.
- Grill for 7 minutes on each side. Remove from grill onto a rimmed baking sheet, and cover with foil. Covered chicken can stay warm in a 200 degree oven until time to slice and serve.
- While chicken is grilling, preheat a large cast iron skillet over medium-high heat with just a little oil drizzled in the bottom. Sauté onions and peppers until tender with a little color. Season with 1 tsp of seasoning/rub mix plus a few good pinches of salt.
- As vegetables finish up, cut chicken into thin slices, and add to the skillet with the hot onions and pepper. Squeeze a lime over the skillet, and splash with a few tablespoons of water to get that restaurant sizzle! Serve with warmed tortillas, shredded cheese, sour cream, avocado, and cilantro.
Notes
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