Grandma’s Getting Spicy

Happy Wednesday everyone!!  Hope your week is going well.  Mine is going by really quickly, I need it to slow down just a bit.  This entry is going to be a quick one for two reasons; one I wrote an entry about Little Man Eric and two, I have a doctor appointment in a few hours and need to get myself moving along.

I am happy to say that I’ve been able to keep my promise to myself to use the grill at least once a week.  For some reason I always seem to grill chicken, not sure why, maybe it’s because chicken is my favorite.  Today I have a great recipe for anyone who loves fajita’s.

This recipe is one that I threw together, it didn’t originate any where other than in my head so I hope you enjoy it.

Grilled Chicen Fajita’s
with Spanish Rice

Grilled Chicken Fajita’s

What You’ll Need:

1.5 – 2 lbs.        Boneless/Skin-less Chicken Breasts

1                         Red pepper

1                         Green pepper

1                         Yellow pepper

1                          Red onion

1 pkt.                 McCormick Mexican Fiesta Marinade

1-2 tbsp.           Taco Seasoning (I used Old El Paso – Original)

1 pkgs.              Flour Tortilla’s

Mexi or Cheddar Cheese

Sour Cream

Chipolte Mayo

Directions

For Marinade:

  • Mix marinade according to pkt. directions
  • Place chicken breasts in a baking dish or reseal-able baggie
  • Pour marinade over the chicken, make sure each piece gets coated well
  • Refrigerate at least 6 hours (pkt says 30 minutes, longer will give you more flavor)

For Vegetables

  • Clean and slice your vegetables – place in a large bowl
  • Mix 1-2 tbsp. of the taco seasoning into the vegetables
  • Refrigerate for at least 1 hour

Grilling:

Chicken:

  • Take chicken out of marinade and place on a low heat (discard remaining marinade)
  • Grill for 45 to 50 minutes turning every 5 minutes to avoid burning

NOTE:  The marinade can cause the chicken to burn so you need to keep an eye on it and turn frequently

Vegetables

  • Tear off enough aluminum foil for your vegetables – I use heavy-duty if not double your foil (you will need a piece for the bottom and another for the top.
  • Spray the aluminum foil with a cooking spray
  • Lay vegetables on the aluminum foil
  • Drizzle extra virgin olive oil over the vegetables (drizzle – not pour)
  • Spray the other piece of aluminum foil with cooking spray
  • With sprayed side down over vegetables – make a packet by folding the bottom foil and top foil together
  • Grill vegetables on very low heat for 20 minutes turning over halfway through *I put these on the grill the last 20 minutes of grilling the chicken

 Serving:

Slice Chicken Breasts

 

Grilled Red Green Yellow Peppers
For Grilled Chicken Fajita’s

  • Prepare tortilla’s as noted on package
  • Slice the chicken breats
  • Open vegetable packet carefully, steam will escape and burn
  • Assembly your fajita the way you like it; chicken, cheese, peppers/onions, chipolte mayo, sour cream
  • ENJOY!

 

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