Grilled Tequila-Lime Chicken Fajitas

1. 1

   Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.

2. 2

   Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.

3. 3

   Preheat grill for medium heat and lightly oil the grate.

4. 4

   Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.

5. 5

   Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

6. 6

   Slice cooked chicken; serve alongside skewers.

* Per serving · 4 servings · Values may vary.

No additional tips available.