Chicken Fajitas

My friend Melanie brought these over after I had my second baby, and I have been in love with them for 4 years now. I just love the smoky flavor the liquid smoke adds, and they are especially yummy with some avacado spread or guacamole.

*One sidenote: a lot of times I take the chicken off the grill a bit early and let it finish cooking sliced up with the peppers. You can also cook your chicken in a saucepan with a little oil instead of the grill and it's just as tasty, plus gives a little extra juice for the peppers.

Chili's Fajita Marinade

Recipe adapted from melskitchencafe

Marinade:

¼ c fresh lime juice

1/3 c water

2 Tbsp vegetable oil

2 large minced cloves garlic or 1/2 tsp garlic powder

1 tsp salt

3 tsp vinegar

2 tsp soy sauce

½ tsp chili powder

3/4 tsp liquid smoke

¼ tsp black pepper

dash onion powder or flakes

1 to 1 ½ lbs chicken breast

1 yellow onion (I just use 1 tsp onion flakes)

2 red, yellow or green bell peppers

1 tsp soy sauce

2 Tbsp water (omit the water if you use frozen peppers)

½ tsp lime juice

dash of salt and pepper

Combine all the marinade ingredients. Marinade chicken for at least 2 hours, preferably overnight. Grill 4-5 minutes per side. Slice onion and peppers and fry in a preheated fry pan at medium high heat until softened but still crisp, not soggy! Add soy sauce, water, lime juice and salt and pepper. Cook another 3-4 minutes. Slice meat thinly and add back into the pan with the peppers and onions. Serve in tortillas with sour cream, guacamole, salsa, etc.