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
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.