Smoky Grilled Chicken Fajitas with Valentina and Lime

1.In a medium bowl, whisk together the lime juice, Valentina hot sauce, 2 tablespoons of olive oil, cumin, oregano, salt, and pepper to create the marinade.

2.Add the sliced chicken breasts to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

3.While the chicken marinates, prepare the vegetables. In a separate bowl, toss the sliced green peppers, onion, and jalapenos with 1 tablespoon of olive oil and 1/2 teaspoon of salt.

4.Preheat your grill (or a grill pan) to medium-high heat (about 200°C to 230°C). Lightly oil the grates.

5.Remove the chicken from the marinade, letting any excess drip off. Place the chicken strips on the hot grill. Grill for 4-6 minutes per side, until cooked through and showing nice char marks.

6.While the chicken rests briefly, add the seasoned vegetables to the grill. Sauté, turning occasionally, for 5-7 minutes until they are tender-crisp and slightly charred.

7.If using a grill pan, you may cook the vegetables and chicken in batches to avoid overcrowding.

8.Warm the flour tortillas according to package directions (either on the grill for 30 seconds per side or wrapped in foil in the oven).

9.Slice the grilled chicken into bite-sized strips if necessary. Combine the grilled chicken and vegetables in a large bowl, tossing gently to mix.

10.Serve the smoky chicken and vegetable mixture immediately with warm tortillas, garnished generously with fresh cilantro and accompanied by lime wedges for an extra squeeze of zest.