Chili's Fajita Marinade

I made this yesterday for dinner and it came out amazing! The trick is to whip it up in the morning and give it all day to marinate. The chicken is loaded with flavor and super tender! I also included the recipe for their sauteed peppers and onions. This recipe is also from one of my favorite cookbooks, "A Treasury of Top Secret Recipes". Hope you enjoy!

Chili's Fajita Marinade

Ingredients

1/4 cup fresh lime juice
1/3 cup water
2 Tbsp vegetable oil
1 large garlic clove, pressed
3 tsp vinegar
2 tsp soy sauce
1/2 tsp liquid smoke
1 tsp salt
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
Dash onion powder
2 large boneless chicken breasts (or 4 small)

Directions

In a medium sized bowl, whisk together all of the above ingredients. Place your chicken in a large Ziploc bag and pour marinade over the top. Using your hands, rub the outside of the bag, ensuring all of the chicken is evenly coated. Place the bag in a flat shallow dish and refrigerate for at least 3-4 hours.

(You can grill as you like, but I like to grill the chicken on medium heat for about 6 minutes on each side. Allow them to rest for at least 5 minutes before slicing and serving.)

Chili's Sauteed Peppers and Onions

Ingredients

2 medium green bell peppers sliced
1 large Spanish onion sliced
1 Tbsp vegetable oil
1 tsp soy sauce
2 Tbsp water
1/2 tsp. lime juice
salt and pepper to taste

Directions

Preheat a skillet over medium/high heat. Saute the onion and pepper slices in the oil for 5 minutes. Combine the soy sauce, water and lime juice in a small bowl and pour it over the pepper/onion mixture. Add the salt and black pepper and continue to saute until the peppers are tender and have lightened in color and the onions are translucent and dark on the edges.

When finished, served sliced grilled fajita chicken over the bed of peppers and onions and serve right out of the hot skillet. yum!

Serves 3-4 as an entree