Grilled
Chicken Fajitas
Inspired by: Easy Chicken Fajita Marinade at allrecipes.com
½ c vegetable oil
¼ c lime juice
2 T honey
2 T chili powder
2 T garlic powder
1 T ground black pepper
1 t salt
1 t salt
½ t paprika
3 pounds skinless, boneless chicken
breasts, cut into strips
Mix vegetable oil, lime juice,
honey and spices in a resealable plastic bag.
Place chicken strips into the bag. Knead bag to coat chicken with marinade. Squeeze
out air, seal bag, and refrigerate at least 4 hours up to overnight. Remove chicken strips from marinade; discard remaining
marinade. Grill chicken on
preheated grill until browned, the juices run clear, and an instant-read meat
thermometer inserted into the thickest piece reads at least 160 degrees F (70
degrees C).
We have a komodo style smoker and
convection grill. These aren’t extremely common. But if you do have one, set the dome temperature to 370 oF. Cook on each side for about 5 minutes per side (assuming you
precut the chicken into strips) or until the internal temperature of the
chicken is more than 160 oF.
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