These are my new favorite fajitas! We both absolutely loved them. (New favorite at home, my absolute favorite fajitas are at Superior Grill) We don’t usually make fajitas at home. When we do make them, we use the recipe I have from Pampered Chef. They are great and perfect for a busy week night. I have been searching for a good grilled fajita recipe. I saw this recipe in the May issue of Southern Living and knew we had to give it a try. The original recipe called for both beef and chicken. I didn’t have any flank steak on hand, so we just did chicken. I will have to give the flank steak a try next time. The meat was tender, juicy and full of flavor. We had some chicken leftover and I had it for lunch the next day, and it might have been better at lunch. I love when I find a great new recipe like this!
slightly adapted from Southern Living(Printable Recipe)
½ cup bottled Italian dressing
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon brown sugar
½ teaspoon pepper
½ teaspoon garlic salt
⅛ teaspoon chipotle seasoning
1 Tbsp lime juice
3 boneless, skinless chicken breasts, pounded to an even thickness
Whisk together first 9 ingredients. Pour marinade into a large zip-top plastic freezer bag, and add chicken breasts; seal bag. Chill at least 2 hours (I did overnight).
Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done.
Remove from grill, and let stand 5 minutes. Cut chicken diagonally into 1/4-inch-thick strips.