Grilled Fajita Chicken

by Kent Rathbun of Abascus Restaurant

8 servings

For the Fajita Grilled Chicken

  • 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
  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 cookedthrough (do not over cook), remove from grill, set aside, and cool.
  4. Julian or hand tear chicken for salad preparation.