HOW TO MAKE IT :
-
Whisk all marinade ingredients until smooth.
-
Pour 1/2 of the marinade over the chicken. Refrigerate for at least 2 hours. Pour remaining 1/2 of the marinade over the vegetables and refrigerate at least 1 hour.
-
Preheat grill to medium heat. Cook chicken 7-8 minutes per side or until cooked through and chicken reaches 165°F. Add vegetables to the grill and cook just until tender crisp.
-
Slice chicken and peppers.
-
Warm tortillas according to package directions. Fill tortillas with chicken, grilled peppers and desired toppings.
Recipe Notes
For the onion, I cut strips while leaving the root intact and grill it that way.
It cooks through beautifully and there are no little pieces slipping through the grill.Nutrition information includes chicken, vegetables and 1/3 of the marinade mixture.
