Chicken Fajitas

By JJCR

Ingredients

• 3 whole chicken breasts, skinned, boned and cut into halves
• 1/2 cup cooking oil
• 1/4 cup red wine vinegar
• 1/3 cup lime juice
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp. sugar
• 1 tsp. dried oregano leaves
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground cumin
• 4 to 6 warm flour tortillas
• Chopped tomato
• Chopped onion
• Sliced avocado
• Salsa

Preparation

Step 1

Indirect heat/medium

Rinse chicken and pat dry. For marinade, combine oil, vinegar, lime juice, 1/4 cup onionn, garlic, sugar, oregano, salt, pepper and cumin in a shallow nonmetal container. Add chicken, turning to coat each side. Refrigerate, covered, 4 hours, turning occasionally. Remove chicken breasts from marinade and place on cooking grate. Cook 10-12 minutes, or until chicken is no longer pink, turning once halfway through cooking time. Slice chicken into thin slices. Place chicken slices, tomato, onion and avocado in tortillas and roll up to eat. Serve with salsa.

WARM FLOUR TORTILLAS:

Wrap tortillas in heavy foil and place on cooking grate. Heat about 15 minutes, turning package over once.


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