Grilled Chicken Fajitas
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- 1 1/2 c. freshly squeezed orange juice
- 4 T. freshly squeezed lime juice
- 6 T. olive oil
- 1/3 c. chopped fresh parsley
- 2 T. chopped fresh oregano
- 1 t. sea salt
- 4 minced cloves of garlic
- 2 lbs. boneless chicken from pastured chickens (I prefer boneless thighs)
Cover the chicken with the marinade and allow to sit overnight, or at least four hours.
- the chicken that has been marinating
- 1 each red, yellow, and green peppers, cored and cut in half
- 1 large red onion, peeled and sliced into 1/2″ thick slices
- shredded lettuce
- chopped tomatoes
- shredded cheese
- sour cream
Sear the chicken on both sides on a hot grill. Move to an area of the grill that has medium heat to continue cooking.
Place onions and pepper halves on the grill and close the cover. Cook the vegetables until they are browned and tender, turning once.
Cook the chicken for approximately 10 minutes per side (for boneless thighs – breasts may cook more quickly) until the temperature has reached 160 degrees.
Allow to rest for several minutes after removing it from the grill and to allow the temperature to rise another 5 degrees.
Slice the chicken, onions, and peppers into strips. Place on tortillas* and top with cheese, lettuce, tomatoes, salsa, sour cream and guacamole.
*tortillas may be store bought, but I prefer to make my own. I absolutely love this recipe because it uses lard, except that I use sprouted wheat flour.
And by the way, if you don’t have a chimney for starting your charcoal, you really should look into it. No starter fluid is required, so it saves money and starter fluid is so nasty. I recommend stainless steel because it lasts a lot longer than aluminum.
What’s your favorite thing to cook on the grill?
Aren’t the photos beautiful? That’s because my friend, Kim Winey took them!