Chilis Chicken Fajitas

Chilis Chicken Fajitas are smokin hot and sizzlin good. Don’t you love the way the sizzle goes on and on when they bring them to the table? I think the secret to the sizzle is a sauce they pour on at the last minute, and it adds some extra flavor, too.

Grill the chicken and veggies (in a skillet) outside and you won’t have to worry about heating up your kitchen on these hot summer days. Mix and match the toppings to suit your taste. I like to serve these with Mexican Rice and I’ll give you that recipe tomorrow.

Chilis Chicken Fajitas

1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound skinned chicken breasts
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 onion, sliced thin
1/2 green bell pepper, seeded, sliced thin
1/2 red bell pepper, seeded, sliced thin
1/2 yellow bell pepper, seeded, sliced thin

1. Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke peppers, and the chicken in a plastic container with cover, or a zipper top plastic bag and refrigerate at least 2 hours or overnight.

2. Discard leftover marinade.

3. Grill meat over medium flame 4-5 minutes on each side. Cut meat into thin strips. Set aside and keep warm. Combine the 2 tablespoons water, soy sauce, lime juice, salt and pepper. Set aside. Cook onion and peppers in oil until brown. Remove from heat. Pour reserved mixture over onions and peppers. Combine meat, onions, and peppers.

4. Serve on flour tortillas with cheese guacamole, sour cream, tomatoes, and lettuce.