I was looking for ways to change up our regular grilled chicken and this is one of the new recipes that I tried! This recipe is adapted from Simply Recipes.
It was nice that this whole meal could be prepared on the grill since it has been so hot outside!
I made a couple substitutes based on what was available in the house. I used lemon juice instead of lime juice, garlic powder instead of garlic cloves, and red pepper flakes instead of jalapeno.
1 pound of chicken breast
3 peppers, sliced into stripes
2 small onions, sliced into stripes
2 tbsp lime juice or lemon juice
3 tbsp olive oil
1 garlic clove, minced or 1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp chili powder or 1/4 tsp of cayenne powder and 1/4 tsp paprika
1/2 jalapeno, seeded and minced or 1/2 tsp red pepper flakes
1/4 cup chopped cilantro
Butterfly the chicken breast. Put into a pie plate.
Combine all marinade ingredients in a small bowl. Pour over chicken.
Marinade for 1 hour at room temperature or in the fridge for 4-6 hours.
While grill is preheating, put the veggies on a large piece of tinfoil, fold the foil in half. Fold the edges in to form an envelope/packet. Put on the grill for 10 minutes while grill continues to heat.
Grill the chicken for 3-6 minutes per side. Once cooked remove from heat and onto a plate to rest.
Continue to cook peppers and onions until charred.
Slice chicken and serve on a tortilla.