Chicken Fajitas

• 1 1/2 pounds chicken thighs or breast

Marinade

• 2 T lime juice
• 1 T soy sauce
• 1 t liquid smoke
• 2 T cumin
• 2 t salt
• 2 t chili powder
• 1 t smoked paprika
• 1 t onion powder
• 1/4 t cayenne
• 1/3 c chopped cilantro
• 4 cloves garlic, minced

Additions

• 2 T oil for cooking
• 3 red/yellow/orange peppers, sliced into strips
• 1 onion, sliced into strips
• 12 6-inch flour tortillas
• 1 c shredded Monterey Jack cheese (optional)

Additional options

• Sour Cream
• Guacamole
• Chipotle mayo
• Lime wedges
• chopped cilantro

Marinate the chicken

Slice chicken into long i-inch wide strips.

Mix all the marinade ingredients - Lime juice to garlic in list. Mix well and marinate for 15 minutes up to 24 hours in the fridge.

Additions

Slice vegetable in strips.

Sear Chicken in small batches. Keep leftover marinade. Keep cooked chicken warm under foil.

Cook peppers and onions. Season lightly and add the leftover marinade. Sauté lightly.

Prepare the tortillas by heating on lightly oiled skillet. Keep warm.

Serve chicken and vegetables apart or together, as preferred.

Serve with additional options listed.