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Chicken Fajitas

Yield 6 servings
Just add spicy salsa, tortilla chips, a selection of drinks on ice, and brownies. You'll use the reserved chicken for another beach house meal.


  • 1 cup vegetable oil
  • 1/2 cup lime juice
  • 1/2 cup chopped fresh cilantro
  • 4 garlic cloves, pressed
  • 2 teaspoons salt
  • 1 1/2 tablespoons pepper
  • 12 skinned and boned chicken breast halves
  • 12 (6-inch) flour tortillas
  • 1 avocado, peeled and sliced
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 6 romaine lettuce leaves
  • Sour cream
  • Salsa

How to Make It

  1. Whisk together first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 to 2 hours, turning occasionally.

  2. Remove chicken from marinade, discarding marinade.

  3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 to 25 minutes or until done. Cut 8 chicken breast halves into thin strips. Cover and chill remaining 4 chicken breast halves, reserving for Quick Chicken Tostadas.

  4. Top tortillas evenly with chicken, avocado, and next 4 ingredients; roll up, and serve with sour cream and salsa.