Grilled chicken fajitas with peppers and onions

This is my favorite Fajita recipe. It is from my trusted New Basics Cookbook. Many years ago some friends made these and I was hooked! It has become a favorite summer meal. They do take a little bit of time and planning ahead of dinner time, but the result is incredibly moist and great tasting chicken and vegetables.
Serve buffet style so that everyone can fill their tortilla however they want. I served these with all the traditional condiments; guacamole, sour cream, cheese and tomatoes. In addition, I made a "to die for" baked black bean dish (recipe here) served with chips. This meal had all the makings of a real Mexican Fiesta! It is a great party menu. Just double or triple the recipe if you are cooking for a crowd, and make some Margaritas (perhaps from this recipe) and you are set for a good time!

New basic Chicken fajitas

Juice of 4 limes

6 tablespoons olive oil

1 teaspoon dried oregano leaves

1 teaspoon coarsely ground black pepper
1 teaspoon salt
1 1/2 pounds skinless boneless
chicken breasts
1 large onion, halved lenghtwise and cut into strips
1 red and 1 green pepper, seeded and cut into strips
Flour tortillas

Combine the lime juice, 2 tablespoons of the olive oil, oregano, 1/2 teaspoon of the pepper and 1/2 teaspoon of the salt in a glass dish. Mix well, and add the chicken breasts. Cover loosely and marinate, turning occasionally, for 2 hours.
Preheat oven to 350 degrees. and prepare hot coals for grilling.

In a shallow roasting pan , combine the slivered onions and peppers with the chicken breasts and marinade. Cover the pan with aluminum foil, and bake until the chicken is just opaque, 15-20 minutes. Remove the chicken breast to a platter, and set aside.

Transfer the onions and peppers to a heavy skillet, and add the remaining 4 tablespoons olive oil, and any pan juices. Sprinkle with the remaining 1/2 teaspoon salt and pepper. Cook over medium heat, stirring often, until the onions and peppers are soft and slightly browned, about 15 minutes. Drain and set aside.

Place the chicken breasts over very hot coals and grill until they are cooked through but still moist, about 3 minutes on each side. Slice them into strips .

Serve with corn or flour tortillas and a variety of your favorite condiments.

Serves 6

Recipe adapted from The New Basics Cookbook By Julie Rosso and Sheila Lukins, 1989