Easy Grilled Fajitas
|PROTEIN||QUICK FAJITA MARINADE||GRILL TIME (WITH GRILL UNCOVERED)||INTERNAL TEMPERATURE GUIDE/QUALIFIERS|
|1 lb (500 g) chicken tenderloins||8–10 minutes||165°F (74°C)|
| || ||5–8 minutes||Look for shrimp to turn opaque|
|1 lb (500 g) beef skirt or flank steak||12–15 minutes||140°F (60°C) and rest for 5 minutes.|
|Optional: flour tortillas, salsa, guacamole, sour cream, shredded cheese, grilled onions, and peppers|
Preheat the Indoor Outdoor Portable Grill for 5 minutes on medium-high heat.
- For the marinade, juice the lime to measure 2 tbsp (30 mL). Add the juice, rub, and oil to a medium bowl and stir to combine.
- Add the desired protein to the bowl, stir to coat with the marinade, and let sit, covered, in the refrigerator for at least 5 minutes, or up to 30 minutes. For easier grilling of shrimp, thread the shrimp onto the skewers after marinating.
Grill the protein, according to the chart, rotating and moving around the grill occasionally to ensure even cooking. Slice the beef against the grain before serving. For thicker chicken tenderloins, cut the chicken into smaller pieces. Serve with the optional accompaniments.
- 4 servings
The grill time is based on indoor cooking without the lid. Covering the grill with the lid will shorten the grill time.