Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken breasts
  • 3 limes (juiced)
  • 1 orange (juiced)
  • 2 jalapenos (sliced)
  • 1 teaspoon cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 bell peppers ((any color, can also use some Poblano for a mild heat))
  • 2 medium red onions
  • tortillas
  • grated cheese
  • pico de gallo ((see link to recipe below))
  • guacamole ((see link to recipe below))
  • sour cream
  • fresh cilantro
  • green chile rice ((see link to recipe below))
  • beans
  • lime wedges

Instruction

  • In a ziploc bag or covered dish, combine the chicken, lime juice, orange juice, jalapenos, cumin, garlic powder, and salt. Let chicken marinate in the refrigerator for 2-4 hours. (You do not want to let it marinate overnight because the acid in the citrus will start to cook the chicken).
  • If you are serving these with rice, start the rice now. Try the Green Chile Rice below, this is what I use!
  • Preheat grill to medium high (around 400F).
  • Place your bell peppers, while, on the grill. Trim the onions and cut into quarters. Place the onions on the grill. Continue rotating the onions and peppers on each side, approximately 2-3 minutes per side.
  • Remove the chicken from the marinade. Grill for approximately 3 minutes. Flip and continue grilling until cooked through, approximately 3 minutes longer. (This can be done at the same time as the peppers).
  • Slice chicken into strips. Cut the peppers and onions into strips, removing seeds, stems, etc.
  • Serve with toppings, tortillas, lettuce, etc as desired.