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grilled chicken fajitas on a tortillas

Grilled Chicken Fajitas

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Ingredients
  

For the marinade:

  • 1/4 cup olive oil
  • 2 limes - zest and juice
  • 1/2 cup fresh cilantro chopped
  • 3 cloves garlic grated on a microplane
  • 1/2 tsp. oregano
  • 1/2 tsp. onion powder
  • 1/2 tsp. chili powder
  • 1/4 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • crushed red pepper to taste (optional)

For the chicken:

  • 1 1/2 - 2 pounds chicken breast
  • 1 medium onion
  • 1 medium bell pepper any color

Instructions
 

  • Combine all of the ingredients for the marinade in a large zip-top plastic bag.
  • Slice the onion and bell pepper into bite-sized chunks or strips. Slice the chicken into paper-thin slices.
  • Add the meat and veggies to the bag and seal. Shake or mush the bag to coat all of the chicken and veggies in the marinade. If you are planning to use the meat right away marinate for at least thirty minutes before cooking. For camping prep, toss the bag into the freezer and pack the frozen meat and veggies into your cooler or fridge when you leave for the campground. The meat will thaw in about 12 to 18 hours and makes a perfect day 2 meal for camping.
  • When you are ready to cook preheat the grill to medium-high heat then simply toss the thawed ingredients into a grill basket or onto the cast iron griddle attachment of your Coleman RoadTrip X-Cursion and cook until the chicken is cooked through. Wrap your tortillas in foil and warm them on the other side of the grill while the chicken cooks.