Chicken Fajita Marinade

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Step 1

Slice chicken in half and tenderize with fork. Place chicken in mixing bowl. Add Riega fajita seasoning and olive oil. Marinate overnight.

Step 2

Chop peppers/onions and season with olive oil and lawwrys seasoning salt. Refrigerate overnight.

Step 3

Taken chicken out 1 hour before cook. Set up BGE at indirect at 350 using Trompo King

Step 4

Stack chicken on trompo king. Top with half onion and put chicken stock on base

Step 5

Cook for up to 2 hours and turn chicken every 30 minutes. Cook peppers/onion’s on griddle/cast iron.

Step 6

Serve with avocado sauce: 1 cup low fat Greek yogurt Handful cilantro or parsley 2 avocado 2 tsp garlic powder 1 tsp salt 1 lime 1-2 tbsp of water if too thick Blend until smooth

Step 7

Serve with tortilla, Mexican rice, Guac and salsa.

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