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
How to Make It
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.
Remove chicken from marinade, discarding marinade.
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.
Top tortillas evenly with chicken, avocado, and next 4 ingredients; roll up, and serve with sour cream and salsa.