Chicken Fajitas Grande
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken breast halves, boneless, skinless
|
|
| 1 | each |
green bell peppers
cut up |
|
| ⅓ | cup |
worcestershire sauce
|
|
| 1 | teaspoon |
liquid smoke
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 3 | tablespoons |
lime juice
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | teaspoons |
vegetable oil
|
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | shot |
tequila
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken breast halves, boneless, skinless
|
|
| 1 | each |
green bell peppers
cut up |
|
| 79 | ml |
worcestershire sauce
|
|
| 5 | ml |
liquid smoke
|
*
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
thyme
|
*
|
| 45 | ml |
lime juice
|
|
| 5 | ml |
cumin
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | shot |
tequila
|
* |
Directions
Place chicken breasts in a non-metallic container.
Top with onion rings and green pepper strips.
Combine marinade ingredients in a small bowl; mix well and pour over meat and onions.
Refrigerate 8 hours or overnight.
Remove the meat and onions from marinade, reserving the onions, peppers and marinade.
Place meat on grill, basting often with the marinade and turning often.
Meanwhile sauté onion and peppers in butter and salsa.
When the chicken breasts are done slice into thin strips and add to the skillet with saut?ed vegetables.
Heat flour tortillas quickly on the grill.
Watching and turning them often.
Serve mixture hot on the warm flour tortillas with sour cream, grated cheddar and jack cheese, fresh cilantro, salsa, and guacamole.
