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Grilled Chicken Fajitas

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 8 hr 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 3 boneless skinless chicken breasts (1 to 1.5 lb.)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup oregano, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 tablespoon red pepper powder (skip this if you don't want them spicy)
  • 1 onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • Sour cream
  • Tomatoes (diced)
  • Shredded lettuce
  • Shredded cheddar cheese
  • 6 flour tortillas
  • Salsa
make it
Butterfly the chicken breasts. (Cut them in half and open them like a book). Add the red wine vinegar, olive oil, salt, pepper, oregano, garlic, and red pepper powder to a bowl and cover to marinate the chicken in the refrigerator and let marinate for 8 to 10 hours. Make sure all the chicken is submerged in the marinade. (A large Ziploc freezer bag works very well).

Prepare the onions and peppers about 30 minutes before the chicken is finished marinating. Cut the onion, and bell peppers into julienne strips. Cook them until caramelized keeping the onion and peppers in separate pans.

Take the chicken from the marinade and cook on the grill on medium high heat. Once cooked to an internal temp of 170 degrees F, 4 minutes on each side should do it, cut the chicken breast into 1/4 inch strips. Add chicken, peppers, onion, sour cream, tomatoes, lettuce, and cheddar cheese to a flour tortilla, with your choice of salsa, and enjoy.Butterfly the chicken breasts. (Cut them in half and open them like a book). Add the red wine vinegar, olive oil, salt, pepper, oregano, garlic, and red pepper powder to a bowl and cover to marinate the chicken in the refrigerator and let marinate for 8 to 10 hours. Make sure all the chicken is submerged in the marinade. (A large Ziploc freezer bag works very well).

Prepare the onions and peppers about 30 minutes before the chicken is finished marinating. Cut the onion, and bell peppers into julienne strips. Cook them until caramelized keeping the onion and peppers in separate pans.

Take the chicken from the marinade and cook on the grill on medium high heat. Once cooked to an internal temp of 170 degrees F, 4 minutes on each side should do it, cut the chicken breast into 1/4 inch strips. Add chicken, peppers, onion, sour cream, tomatoes, lettuce, and cheddar cheese to a flour tortilla, with your choice of salsa, and enjoy.
Notes
The recipe is good for 1.5 lb. of chicken (about 3 boneless and skinless chicken breasts). You can substitute tenderloin steak instead of chicken, just marinate 10 to 12 hours. If chicken or steak can't be fully submerged you can add a slash more red wine vinegar. just be sure to add equal amount of olive oil. DO NOT ADD A LOT!
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