Grilled Chicken Fajitas
- 1/2 cup bottled Italian dressing
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp brown sugar
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp chipotle seasoning
- 3 skinned and boned chicken breasts (about 2 lb.)
Whisk together first 8 ingredients. Pour half of marinade into a large zip-top plastic freezer bag, and add chicken breasts; seal bag. Chill 2 hours. (I prepare this marinade at night and let it sit in the fridge all day)
Grill chicken 15 to 18 minutes or until done.
Remove from grill, and let stand 10 minutes. Cut diagonally into 1/4-inch-thick strips. Serve with tortillas, sour cream, salsa, lettuce, etc.
CONNECT WITH PLAIN CHICKEN