Fajita on a Stick Kabobs
Nothing sizzles more than fajitas on the grill. Marinating the chicken in LA VICTORIA® SUPREMA® Salsa adds extra flavor that will take you far beyond your grilling expectations.
8
45 minutes
15 minutes
1 hour
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 3-inch pieces
- 2 large bell peppers, cut into 2-inch pieces
- 2 red onions, cut into chunks
- 2 medium zucchini, sliced into 1-inch pieces
- 1/2 cup cherry tomatoes
- 1/2 cup LA VICTORIA® SUPREMA® Salsa
- 2 tablespoons fresh lime juice
- 2 tablespoons tequila
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Grilled jalapeño peppers
- Limes
- LA VICTORIA® SUPREMA® Salsa
MARINADE
GARNISH
Directions
- In large bowl, combine salsa, lime juice, tequila, garlic, oregano, and cumin.
- Place chicken in resealable plastic bag and add marinade. Seal bag and toss to coat well. Refrigerate at least 30 minutes and up to 2 hours.
- Heat grill to high. Remove chicken from marinade. Discard marinade. On wooden skewers, alternately thread chicken, bell pepper, onion, zucchini, and tomatoes.
- Grill 12 to 15 minutes or until vegetables are tender and chicken reaches an internal temperature of 165°F.
- Serve kabobs with suggested garnishes.