Chicken Fajitas

by Beth on August 11, 2010

Chicken fajitas are a summer staple in our house. Throw together some tasty marinade, grill up chicken and vegetables and serve them together on warm tortillas. It’s the perfect summer meal: no indoor cooking, minimal dishes and maximum flavor.  Serve them on the deck with an  ice-cold margarita and you’re faced with pure perfection.

While tequila-lime marinade has been my go-to choice for all things Mexican-related, I decided to shake things up a bit last weekend and searched for a new chicken fajita marinade.   Success!  The lime juice provides a bit of tart sweetness, while the liquid smoke and cayenne pepper imparts a smokey zing.  I was in a rush and only let the chicken marinate for about an hour, but that didn’t seem to cause any problems.

I use a grill basket like this one for my grilled vegetables, so it’s just as easy as sauteing on the stove.   I don’t use an actual recipe;  chop up mushrooms, peppers and onions and toss them in either olive oil or Italian dressing and then season with salt, pepper and garlic powder. Coat your basket with cooking spray and place on the grill during pre-heating.  Cooking times will vary, but 5-8 minutes, stirring every 2-3 minutes, will usually do it.

Chicken Fajita Marinade

1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

1. In a small bowl whisk together the lime juice, water, olive oil, garlic, soy sauce, salt, liquid smoke, cayenne and black pepper.
2. Pour marinade over meat and refrigerate at least 1 hour. Cook as desired.

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