1.5 pound boneless skinless chicken breast, sliced into 3 inch pieces
½ cup olive oil
1 Tbsp cumin
1 Tbsp chile powder
1 Tbsp garlic powder
1 Tbsp dried granulated onion
2 Tbsp finely chopped garlic
1 Tsp cayenne (optional)
Kosher salt & Pepper
Instructions
Salt and pepper the chicken all over and put the chicken in a zip lock bag.
Put olive oil thru cayenne in a bowl and mix well. Add the marinade to the zip lock bag and marinate for at least 30 minutes and up to 8 hours.
Heat a grill to high. Add the chicken and cook for 6-7 minutes until brown, turn over and cook for 7-10 more minutes until cooked through.
Let the chicken rest for 5 minutes and then slice into fajita strips.
Serve on tortilla wraps with your favorite fixings such as: Pico De Gallo, guacamole, shredded cheese, sautéed onions & peppers, sour cream and hot sauce.
Recipe by Cook Eat Run at https://cookeatrun.com/2016/06/14/chicken-fajitas/