Welcome back....I am keeping my fingers crossed that you are the lucky winner!! Even if you don't win this amazing prize package you will still be the winner, winner chicken dinner when you serve up this great meal that I am sharing with you all week long.
We are grilling up some vegetables to make a grilled salsa verde, and some corn to make a great, fresh salad with tomatoes and avocados. You can pile those on top of a cheesy grilled tortilla that is covered with a juicy tender chicken breast that is marinated in honey and lime,
Or you can enjoy that delicious roasted corn salad as a side instead of on top...but better yet....do both!!
Today, let's start with the chicken fajitas. I adapted this recipe from one I found in my 2008 issue of Cuisine at Home. I think the best tip that I got from this recipe/article is to grill the cheese right onto the tortilla rather than serving it in a bowl to be added afterwards. Using this method you don't lose on drop of that ooey gooey cheesy goodness.
The marinade is a wonderful mix of ingredients that you probably already have on hand. Whisk together some lime juice, honey, garlic and hot sauce and pour it into a gallon size plastic bag that seals shut. Add your chicken, press out the air and refrigerate for a half an hour while you enjoy a refreshing Mango Peach Margarita.
After a half an hour, carry that Margarita out to the grill, along with that bag of chicken, and grill over medium heat until it is perfectly cooked to a tender, juicy 165*.
Don't miss all the other great recipes being shared during #CookoutWeek. You will find links to all of them being shared today immediately following this recipe that served 6 adults with leftovers.
Honey Lime Chicken Fajitas
adapted from Cuisine at Home
3 large or 6 small boneless skinless chicken breasts (about 1 1/2 lbs)
Juice of 3 large limes
1/3 c. honey
1/4 c. minced garlic
2 dashes hot sauce
12 large flour tortillas
1 (2 cup) package shredded Mexican Blend Cheese
Wash and trim the chicken and place into a gallon size plastic bag that seals shut. Whisk together the lime juice, honey, garlic and hot sauce. Pour over chicken, press out air, seal and refrigerate for 1/2 an hour.
Heat grill to medium. Remove chicken from marinade, discarding the marinade. Grill the chicken for 5-6 minutes per side, until it reaches an internal temperature of 165*. Remove from grill and set aside to rest for a few minutes while you make the tortillas.
Reduce grill to low heat and grill tortillas for about a minute, flip over and sprinkle with some of the cheese. Continue to cook until cheese melts.
Slice the chicken breast into 1/4" pieces and serve along with the tortillas and your desired toppings. Print Recipe