Recipe - Motor City Chicken Fajitas And Rice

One half cup Vegetable oil
1/3 cup Lime juice
2 Cloves garlic; minced
One half teaspoon Pepper
One half teaspoon Salt
One fourth cup Wine vinegar
One fourth md Onion; grated
1 teaspoon Sugar
1 teaspoon Oregano
One fourth teaspoon Cumin
6 Boned and skinless chicken
breasts
24 Soft flour tortillas
Salsa and Rice (recipe
follows)
Condiments of your choice

"This grilled chicken main dish is one of my favorites especially when
cooked outdoors on the barbecue," writes Detroit Police Chief Isaiah
McKinnon in "The Cop Cookbook," by Greta GarnerHewitt, Ken Beck and Jim
Clark (Rutledge Hill Press). "The chicken breasts can be served
individually with your choice of side dishes or cut or sliced up and rolled up into a
tortilla. Either way, the marinade makes them special."

Combine all of the ingredients, except the chicken and tortillas and the
Salsa and Rice, to make a marinade. Pour the marinade over the chicken
breasts in a plastic bag or glass bowl and refrigerate overnight. Grill the
meat for 8 minutes on the first side; turn and grill for 5 to 7 minutes on
the second side. Immediately slice into strips and serve in warm tortillas
with your favorite condiments, such as tomatoes, cheese, green onions,
black olives, salsa, sour cream and guacamole. Serve with Salsa and Rice.
Analysis based on 4 servings. Per serving: 1,027 calories; 33.2 g fat (5.4
g saturated fat; 29 percent calories from fat); 110 mg cholesterol; 1,243
mg sodium; 119.5 g carbohydrates.
Posted to CHILEHEADS DIGEST V4 #131 by Judy Howle howle@ebicom.net on
Sep 21, 1997