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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Just add spicy salsa, tortilla chips, a selection of drinks on ice, and brownies. You'll use the reserved chicken for another beach house meal. Ingredients:
1 cup vegetable oil |
1/2 cup lime juice |
1/2 cup chopped fresh cilantro |
4 garlic cloves, pressed |
2 teaspoons salt |
1 1/2 tablespoons pepper |
12 skinned and boned chicken breast halves |
12 (6-inch) flour tortillas |
1 avocado, peeled and sliced |
2 cups (8 ounces) shredded monterey jack cheese |
1 red bell pepper, cut into strips |
1 yellow bell pepper, cut into strips |
6 romaine lettuce leaves |
sour cream |
salsa |
Directions:
1. Whisk together first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 to 2 hours, turning occasionally.
2. Remove chicken from marinade, discarding marinade.
3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 to 25 minutes or until done. Cut 8 chicken breast halves into thin strips. Cover and chill remaining 4 chicken breast halves, reserving for Quick Chicken Tostadas.
4. Top tortillas evenly with chicken, avocado, and next 4 ingredients; roll up, and serve with sour cream and salsa.
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