Grilled Fajita Chicken

It's that time of the year to break out the grill. One of my favorite foods for grilling is skinless fajita chicken breasts. It's healthy and good eating. If anyone else would like to try it, I set it out below. And if you have suggestions for improvement, please, by all means, leave them in the comments.

Fajita Marinade (per two skinless chicken breasts)

1/4 cup lime juice
1/3 cup water
2 tbs oil
1 tbs Tequila
1 tbs vinegar
1 tbs soy sauce
1 tsp salt
1 tsp minced garlic
1/2 tsp liquid smoke
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp black pepper

Marinade for two to six hours. Light up the grill and, when the coals are hot, cook the chicken on the grill for five to nine minutes per side, depending on the thickness of the chicken and the heat of the grill. Make sure they are cooked through before serving. You can toss away the used marinade.

This chicken is great to eat right off the grill. But if you want true fajitas, then you need to slice the chicken into thin strips and serve the strips over a bed of carmelized "fajita" onions.

Carmelized "Fajita" Onions

1 large onion (Spanish or Sweet Onion per 2 to 4 chicken breasts)
2 tbs olive oil
1 tbs soy sauce
3 tbs water
1 tsp lime juice
salt and pepper to taste

1. Slice the onion into thin strips
2. Sautee the onion in oil for 5 to 8 mins on med. high.
3. While the onion is cooking, add together all the other ingredients in a bowl.
4. After the onion has sauteed for 5 to 8 mins., add all the other ingredients and continue to cook until the onions are translucent and dark on the edges.
5. Add the grilled chicken, now cut into strips. Toss.

Serve the fajita chicken with burrito shells, mexican rice, refried beans, jalepeno peppers, and sour cream. Enjoy.