Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Picnic & Barbeque
Tex-mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless skinless chicken breast halves
1/2 cup lemon juice
3 tablespoons olive oil -- or vegetable oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 teaspoon garlic powder
12 flour tortillas -- warmed
4 red and green bell peppers -- cut into strips
1 large vidalia onion -- cut into strips
guacamole
salsa
Combine lemon juice, olive oil, red wine vinegar to make a marinade. Place
chicken in a shallow glass or non-reactive dish according to one of the two
methods below. Coat the chicken completely with the marinade. Marinate for
at least 1 hour, or overnight.
Method One: Sprinkle whole chicken breasts with salt, lemon pepper, and
garlic powder; pour the marinade over the chicken and tightly cover the dish.
Grill marinated breasts over hot coals for about 15 minutes, or until white.
For best results and a more traditional flavor, cook over mesquite. Cut
grilled chicken into strips, and serve with tortillas and accompaniments.
Method Two: Cut raw chicken into strips or chunks. Toss the chicken pieces
with the salt, lemon pepper and garlic; pour the marinade over the chicken,
and cover the dish tightly. Heat a small amount of olive or vegetable oil in
a wok or large frying pan. Briefly stir fry the chicken with the marinade
just until chicken is white and cooked through.
To prepare vegetables: Cut the green peppers, red peppers and onions into
strips. Grill or stir fry. If stir frying, stir fry separately from the
meat.
