Grilled Tequila-Lime Chicken Fajitas

This is one of our favorite summertime meals. Marinated chicken and veggies are cooked on the grill and served in a gordita-size tortilla with some sour cream, Cheddar cheese, and some wild rice on the side. We usually use the bottle marinade from the store.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 143 Calories

Ingredients

• 2 skinless, boneless chicken breasts
• 1 green bell pepper, cut into large chunks
• 1 red bell pepper, cut into large chunks
• 1 onion, cut into large chunks
• 1 (12 ounce) bottle tequila-lime marinade, divided
• 1 (8 ounce) package button mushrooms

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.

Step 3

Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.

Step 4

Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.

Step 5

Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 6

Slice cooked chicken; serve alongside skewers.