Chicken Fajitas

To marinate the chicken

1. Add the chicken thighs, or breasts to a large bowl, or zipper bag.
2. Add the lime juice, olive oil and fajita seasoning.
3. Toss until the chicken is fully coated in the marinade.
4. Place in the refrigerator and marinade for 30 minutes, or up to 8 hours.

To grill the fajitas

1. Preheat a grill to medium-high heat, between 350-400°F. 
2. Use tongs to remove the chicken from the marinade and let any excess marinade drip off, then place the chicken on the grill.
3. Grill chicken thighs for 5-6 minutes per side, or until the internal temperature reaches 165°F. If cooking chicken breasts, cook them for 7-8 minutes per side. Always use an instant-read meat thermometer to make sure the internal temperature is 165 degrees F before removing chicken breasts, or thighs, from the grill.
4. Remove the chicken from the grill, loosely cover with foil and let rest for 5 minutes while cooking the peppers and onions.
5. Add the sliced bell peppers and onions to a grill basket, or place them on a large sheet of foil with the sides bent up into a “foil basket”.
6. Add the veggies to the grill over medium heat. Toss with tongs and cook for 4-5 minutes, or until they start to lightly char on the outside.
7. Remove the veggies from the grill.
8. Slice the grilled chicken and toss it with the veggies.
9. Serve the fajitas on warm corn or flour tortillas, with your favorite toppings.

To cook the fajitas on the stove

1. Add 1 tablespoon olive oil (or vegetable oil) to a large skillet on the stove over medium-high heat.
2. Add the sliced bell peppers and onions, cook for 6-7 minutes, then remove the veggies from the skillet and set them aside.
3. Use tongs to remove the chicken from the marinade and let any excess marinade drip off. Place the chicken in the skillet that you cooked the veggies over medium-high heat, and cook the chicken for 5-6 minutes per side for chicken thighs, or 7-8 minutes per side for chicken breasts.
4. Always use an instant-read meat thermometer to make sure the internal temperature is 165°F before removing chicken breasts, or thighs, from the skillet.
5. Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Let rest for 3-5 minutes, then slice the chicken thighs, or breasts.
6. Toss the sliced chicken with the cooked bell peppers and onions, and serve with warm corn or flour tortillas, and your favorite fajita toppings, like sour cream, guacamole, hot sauce or cheese.