Best Fajitas Recipe

No, really. These are the best chicken fajitas -- citrusy with a hint of heat and they make the BEST leftovers! (Leftover fajita hash is pretty amazing.)

📝 Ingredients

• 3 limes
• 1 orange
• 2 Tablespoons chorizo seasoning
• 2 cloves garlic, minced
• 1 1/2 teaspoon salt
• 3 Tablespoons avocado oil
• 1/4 cup coconut aminos
• 2 medium sweet onions
• 3 bell peppers (any colors)
• 2 1/2 - 3 pounds chicken breasts or thighs
• Lettuce leaves or tortillas for wrapping
• Sliced avocados/guacamole, pico de gallo, hot sauce, for serving

👨‍🍳 Instructions

1. 1In a small bowl, put the zest and...: In a small bowl, put the zest and juice from ONE lime and the juice from the orange. Add the rest of the marinade ingredients and mix well. Set aside.
2. 2Peel and half the onions; slice them into...: Peel and half the onions; slice them into 1/4-inch strips. Slice the bell peppers into strips, too. Place the onions and peppers in a container or a zip-top bag. Pour half of the marinade on the vegetables and toss them around to coat them evenly.
3. 3Place the chicken in another container or zip-top...: Place the chicken in another container or zip-top bag. Pour the other half of the marinade over the chicken and toss it to coat evenly. Chill the chicken & vegetables for at least 2 hours, up to 18 hours.
4. 4Preheat your grill to medium-high heat.
5. 5Grill the chicken, flipping once or twice, until...: Grill the chicken, flipping once or twice, until cooked through and the juices are running clear. If you have a grill skillet, cook the onions and peppers in batches, flipping them often, until cooked through and golden brown and charred in spots. (If you don't have a grill skillet, see notes for alternatives.)
6. 6Let the chicken rest for 5-10 minutes and...: Let the chicken rest for 5-10 minutes and then slice it thinly. Cut the remaining two limes into wedges. Serve the grilled chicken & vegetables in lettuce leaves (or tortillas) with fixings and lime wedges.