Wednesday, September 2, 2009
I found this recipe from My Tasty Treasures. I made it and it was AMAZING.
1/4 cup olive oil
1 tsp. grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsly ground black pepper
2 garlic cloves, minced
1 (14 oz) can low-salt beef broth
2 pounds skinned, boned, chicken breast (I used bonelss, skinless)
2 red bell peppers, cut into 12 wedges
2 green peppers, cut into 12 wedges
1 large vidalia onion, cut into 16 wedges
1/2 cup fresh chopped cilantro (optional)
To prepare marinade, combine first 10 ingredients in a large bowl and set aside. To prepare fajitas, combine 1 1/2 cups marinade and chicken in a large resealable zip top plastic bag. Combine vegetables and remaining marinade in another large zip top bag and seal. Marinate both in the refigerator at least 4 hours, or overnight...turning occassionally.
Remove chicken from bag; discard marinade. Remove vegetables from bag; reserve maridnade. Place reserved marinade in a small saucepan and set aside. Place chicken and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side until desired doneness (I cooked my vegetables on the stove top).
Wrap tortillas tightly in foil. Place tortilla packet on grill rack the last 2 minutes of cooking time. Bring reserve marinade to boil. Cut chicken diagonally into this slices. Place chicken and vegetables on serving platter. Drizzle with the reserve marinade.
Arrange chicken, peppers and onions on tortillas, top with sour cream, salsa and cilantro if desired. Now....Enjoy.