Chicken Fajita's

We serve these fajitas on flour tortillas with beans, sour cream, green salsa, fresh cilantro and sometimes fresh guacamole.  It only takes about 5-7 minutes to grill the chicken, a little longer for the onions.  The tomatoes, we grill last and just until they are hot.

Chicken Fajitas

juice from one orange

juice from 4 limes
juice from 1 small lemon

1 1/2 T of mild chili powder

1/4 teaspoon cayenne pepper (skip if you don't like spicy)

5 or 6 cloves of garlic minced

1 1/2 teaspoon cumin

1/2 teaspoon oregano 

2 T of grape seed oil

1 teaspoon salt

several grinds of black pepper 

2 boneless skinless chicken breasts (4 half breasts) cubed into bite size pieces, (try and keep the pieces about the same size for ease of cooking.) 

Prepare Marinade Mix in a small bowl and mix well.  Place chicken in large plastic sealable bag, add marinade, flip sealed bag 4 or 5 times to coat chicken pieces.  Let Marinade 1-3 hours in refrigerator. 
Spread some grape seed oil on grill, heat to very hot, then add the mostly drained chicken.  Cook until done.  I always check the biggest piece with an instant read meat thermometer 165 degrees minimum.
We have two grills, so we cook the onions, peppers and tomatoes on one grill while the chicken is cooking on the other.   Before we acquired the other grill, we used a large cast iron skillet for the vegetables.  We'd cook the onions first, then add the peppers at the same time as the chicken was placed on the grill.  After the peppers were done, we'd briefly cook the tomatoes and the chicken would be done within a minute or two.