Grilled Chicken Fajitas

This is one of those recipes I have had around for so long I can't even remember where it came from.  More than likely it came from Taste of Home, but which issue it was in I have no clue.  And of course I have tweaked it here and there to cater to my own tastes.  The key I find is to grill the chicken instead of pan frying it like some recipes do, and to not over cook the peppers and onions.  No one likes a soggy bell pepper.  If you like a bit more spice you might add some jalapeno peppers as well.




Grilled Chicken Fajitas

From the Kitchen of: Mary Holfelner

Makes: 4-5 servings    Start to finish: marinade+30 mins

1 Tbl Worcestershire sauce
1 Tbl soy sauce
1 Tbl cider vinegar
1 Tbl lime juice
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic powder
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 lb chicken breast, pounded 1/4 inch thick
2 Tbl butter
1 small onion, sliced into wedges
1 bell pepper, sliced into strips
flour tortillas

Combine first 9 ingredients and toss with chicken in a food storage bag.  Marinade for at least 1 hour, but longer is better  Grill chicken over medium high heat. Meanwhile use butter to saute onions and peppers in a skillet for 4-5 minutes until tender crisp. Let chicken sit for a few minutes before slicing it to strips. Serve with the peppers and onions on the flour tortilla and other topping like sour cream and cheese.