¼ cup lime juice
2 T olive oil
1 t. chopped garlic, the kind from the jar
½ t. liquid smoke
½ t. cayenne pepper
7 to 8 chicken thighs, if they are the frozen kind, defrost first
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 sweet onion, sliced thin
1 tomato, sliced in wedges
Combine lime juice, olive oil, garlic, liquid smoke and cayenne pepper in a bowl. Thinly slice chicken thighs the longest direction. Add to marinade and stir to mix. Sometimes I find putting all ingredients into a large Ziploc bag and laying it flat in the fridge works best. Marinate the meat for at least 2 hours or all day. Stir every now and again if you have it in a bowl or flip the bag periodically to evenly marinate everything.
At meal time heat a grill or frying pan on medium high. Lay the meat over the grill or in the frying pan and cook approx. 4 minutes each side. Remove and set in warm oven on a plate.
Quickly heat up the veggies in a little olive oil if necessary and set next to chicken.
Serve these with homemade whole wheat tortillas (these can be made earlier in the day) along with salsa, guacamole, and sour cream for a colorful and delicious dinner!
Main Dish Recipes
The Homestead Kitchen
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