Charcoal Grilled Chicken Fajitas

These aren’t overly saucy grilled chicken fajitas. But rather simple, well-flavored fajitas that require no globs of sour cream or extra cheese.

The artful combination of bell peppers, onions, and chicken make fajitas so fabulous. It is a super easy dish to put together.


- lime - vegetable oil - garlic oil  - Worcestershire sauce - brown sugar - jalapeno - cilantro - red and green peppers - boneless chicken breasts

Whisk together the lime juice, 4 tbs oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, some salt and a dash of pepper in a small bowl.

Remove the husks and silks from the corn and cut the kernels from the cobs. Meanwhile, boil pasta according to directions.

Reserve ¼ cup, and pour the rest into a resealable zip lock bag with the chicken. Refrigerate at least 15 minutes.

In the meantime, get a good fire going in the charcoal grill. Get those coals nice and grey. Clean grate and place over hot coals.

Brush the onion and pepper with remaining oil. Carefully spray grate with grilling oil. Remove chicken from marinade and place over the hot side of the grill.

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