Grilled Chicken Fajitas
Sizzling fajitas are so good! Hot off the grill, the aroma is something magical. When you combine the chicken with bell peppers and onions your have a backyard meal that is to die for.
  • ¼ c. canola oil
  • 3 T lemon juice (I think next time I'd try lime juice)
  • 2 tsp. seasoned salt
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1½ tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • ½ tsp. crushed red pepper flakes, optional
  • 2-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 2-3 medium sized sweet red, yellow, or orange peppers, cut into 1 in. pieces (I like a variety of colors, can use green peppers also)
  • 1 medium onion, cut into 1 in. pieces
  • Skewers (if using wooden ones, make sure to soak for 30 min. prior to grilling)
  • flour tortillas (8 inches), warmed
  • hot sauce, salsa, sour cream, limes sliced into wedges, or other desired toppings
  1. In a large re-sealable plastic bag, combine oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. While your grill is heating, thread chopped peppers and onions onto skewers. Brush with olive oil and season as desired. Thread chicken onto skewers and discard marinade. .
  2. Grill chicken and veggies until chicken is cooked through and veggies are crisp tender.
  3. We used uncooked tortillas, cooked-up on our camp stove on a cast iron griddle, or just heat the pre-cooked ones. Serve on warm tortillas with desired toppings.
Recipe by Three Guys Outside at