Grilled Fajita Chicken

GRILLED FAJITA CHICKEN – Happy Cinco de Mayo
8 each boneless skinless chicken breasts, 6-8
ounces
4 ounces olive oil
2 tablespoons garlic minced
2 tablespoons shallot minced
2 tablespoons jalapeno, seeds removed, minced
4 tablespoons whole cilantro leaves, chopped fine
4 tablespoons lime juice fresh
2 tablespoons tamari soy sauce
2 tablespoons worcestershire sauce
2 tablespoons cracked black pepper
1 tablespoon kosher salt
Method
FOR THE FAJITA GRILLED CHICKEN


1. In a large mixing bowl, marinate chicken beast with
olive oil, garlic, shallots, jalapeno, cilantro leaves, lime
juice, tamari soy sauce, worcestershire sauce and cracked
black pepper.
2. This can marinate for up to 24 hours.
3. After chicken is marinated, grill over wood grill or
charbroiler until chicken is medium well or cooked
through (do not over cook), remove from grill, set aside,
and cool.
4. Julian or hand tear chicken for salad preparation.

KENT RATHBUN CHEF OF ABACUS RESTAURANT, DALLAS

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