David's Favorite Recipes

Grilled Honey Lime Chicken Fajita



In a glass measuring cup, stir together the marinade ingredients. Place  the chicken in a large sealable heavy-duty plastic food bag, pour in the marinade, seal, and mix thoroughly. Refrigerate 2 to 4 hours.

Cut the peppers and onion into strips ¼ inch wide. In a mixing bowl, toss them with the olive oil.

Heat a grill to medium-high heat, about 450°F. Arrange the peppers and onions in a grill basket, cover, and grill directly over the heat, stirring or tossing occasionally, until lightly browned, about 15 minutes. Remove from the heat and set aside. Remove the chicken from the marinade, shaking off excess liquid and discarding the marinade. Grill the chicken, turning once, until cooked through, 4 to 5 minutes per side. Remove from grill and cut into 1/4″ wide strips.

In a bowl, stir together the sour cream, honey, and lime juice.  Warm the tortillas briefly on the grill or in the microwave. Serve the chicken and vegetables with the cheese, avocado, sour cream sauce, cilantro, and tortillas.

There is nothing more fun than a summer party outside with your family and best friends. This Grilled Chicken Fajita recipe is sure to be a big hit because of the honey lime flavor. It tastes particularly good with a cold beer or chilled Margarita.

Ingredients - Marinade

3 tablespoons extra-virgin olive oil
2 tablespoons honey
2 tablespoons lime juice
1 teaspoon grated lime zest
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced
½ teaspoon salt

Ingredients - Chicken Fajitas

1½ pounds boneless, skinless chicken breasts or thighs
3 bell peppers, ideally a mix of green, yellow, and orange or red, halved, stemmed, and seeded
3 large yellow onions , peeled and halved through the stem and root ends
3 tablespoon extra-virgin olive oil
2 teaspoons kosher salt
1 cup sour cream
2 tablespoons honey
2 tablespoons lime juice
8 (6-to-8-inch) flour tortillas
2 cups mixed shredded Cheddar and Monterey Jack cheese
2 Hass-style avocados, halved, pitted, peeled, and cut into ½-inch pieces
Chopped cilantro leaves, for garnish