zest of 1 lime
2 tbsps fresh lime juice
1 tbsp chopped fresh cilantro
1/2 tsp ground cumin
1 tbsp chili powder
1 tsp dried oregano
1/2 tsp hot chili flakes
2 clove garlic, finely minced
salt and pepper to taste
2 tbsps olive oil
1 lb boneless skinless chicken (breasts or thighs)
2 yellow onions, sliced into 1/4 inch slices
2 red bell peppers, cut in 1/2 and seeded
2 jalapeno peppers, cut in 1/2 and seeded
6 large flour tortillas
guacamole, sour cream, salsa and fresh limes for serving
Put chicken between 2 sheets of plastic wrap and gently pound chicken to an even thickness.
In a large re-sealable bag, shake together lime zest and juice, cilantro, cumin, chili powder, oregano, hot chili flakes, garlic, salt, pepper and olive oil.
Add chicken to the bag. Seal the bag and turn gently to coat the chicken. Refrigerate for 1-3 hours.
Heat barbecue or indoor grill to medium high heat.
Remove chicken from the marinade; throw out marinade and bag.
Grill chicken for about 6 minutes. Turn chicken and add onion, red peppers and jalapenos to the grill. Cook chicken for another 6-8 minutes then remove from heat and let sit at room temperature.
Continue grilling the vegetables until onions are tender. Remove vegetables from the grill.
Thinly slice chicken on the diagonal across the grain.
Cut onion slices in half and slice red peppers into strips. Cut jalapenos into rings and remove seeds.
Transfer chicken and vegetables to a serving platter.
Serve with warm flour tortillas, guacamole, sour cream, salsa and fresh limes.
Tip: Vegetables can also be grilled in a barbecue wok. Before cooking, cut onions in half then slice into 1/4 inch strips. Cut red peppers into strips and jalapenos into rings.