Chili's Chicken Fajitas for Two

Combine all the ingredients for the marinade in a small bowl. Soak chicken in the marinade for at least 2 hours.

When the meat has marinated, preheat your bbq or stove top grill to high.

Preheat a skillet over medium-high heat. Saute onion slices in the oil for 5 minutes. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges (4 to 5 more minutes). Salt to taste.

While the onions are sauteing, grill the meat for 4 to 5 minutes per side or until done.

While the meat and onions are cooking, heat up another skillet (cast iron) over hight heat. This will be your sizzling serving pan.

When the meat is done, remove it from the grill and slice it into thin strips.

Remove the extra pan from the heat and dump the onions and any liquid into it. If you’ve made it hot enough the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, cheddar cheese, guac, and sour cream arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the micro for 30 seconds and serve on the side. Serve salsa also, if desired.

At chili’s, bell peppers are optional with this dish. If you like peppers, combine small slice of green and red pepper with the onion and saute the vegetables........cook onions first for about 5 minutes.