Chicken Fajitas

 The Best Chicken Fajitas - www.perrysplate.com

Ingredients

For the marinade:

• 3 limes
• 1 orange
• 2 Tablespoons chorizo seasoning - see below
• 2 cloves garlic, minced
• 1 1/2 teaspoon salt
• 3 Tablespoons avocado oil
• 1/4 cup coconut aminos

For the fajitas:

• 2 medium sweet onions
• 3 bell peppers (any colors)
• 2 1/2 - 3 pounds chicken breasts or thighs
• Lettuce leaves or tortillas for wrapping
• Sliced avocados/guacamole, pico de gallo, hot sauce, for serving

1. In a small bowl, put the zest and juice from ONE lime and the juice from the orange. Add the rest of the marinade ingredients and mix well. Set aside.
2. Peel and half the onions; slice them into 1/4-inch strips. Slice the bell peppers into strips, too. Place the onions and peppers in a container or a zip-top bag. Pour half of the marinade on the vegetables and toss them around to coat them evenly.
3. Place the chicken in another container or zip-top bag. Pour the other half of the marinade over the chicken and toss it to coat evenly. Chill the chicken & vegetables for at least 2 hours, up to 18 hours.
4. Preheat your grill to medium-high heat.
5. Grill the chicken, flipping once or twice, until cooked through and the juices are running clear. If you have a grill skillet, cook the onions and peppers in batches, flipping them often, until cooked through and golden brown and charred in spots. (If you don't have a grill skillet, see notes for alternatives.)
6. Let the chicken rest for 5-10 minutes and then slice it thinly. Cut the remaining two limes into wedges. Serve the grilled chicken & vegetables in lettuce leaves with fixings and lime wedges.

Notes

Nat's Notes:

1. If your chicken breasts are thick, consider butterflying them or slicing them horizontally to create thinner breasts.
2. If you don't have a grill skillet, you can also cook the vegetables under an oven broiler for 10-15 minutes or in a large skillet over high heat for 10-15 minutes.
3. You can also use steak or shrimp instead of chicken! If you use shrimp, don't marinate it for more than 2 hours.
4. If you can, make a double batch of these, then use the leftovers in my Leftover Chicken Fajita Soup! You'll thank me.

For the chorizo seasoning:

• 2 Tablespoons sweet paprika
• 1 Tablespoon hot paprika
• 1 Tablespoon smoked paprika
• 1 Tablespoon sea salt
• 2 teaspoons dried oregano
• 1/2-1 teaspoon dried chipotle powder (depending on how spicy you want it)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic