Grilled Chicken Fajitas

We haven't let the cooler temperatures stop us from grilling this year.  My husband has made these fajitas a couple of times this month because they were such a big hit.  Plus, he was adjusting this recipe and wanted to make a few changes. We put our chicken on warm tortillas and topped them with sauteed onions and shredded cheese.  If you are are on a gluten-free diet, try corn tortillas.  Yum!

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

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.