900gramschicken thigh filletsskinless and boneless
Instructions
Marinade
Mix olive oil, soy sauce, lime juice & all the spices in a large bowl, throw in the chicken thighs and let sit until the grill is ready.
Pico de Gallo
Simply dice avocado, red oninon and tomatoes and put in a bowl.
Then add a handful of chopped coriander (aka cilantro), the juice of a lime and salt & pepper to taste.
Mix it around gently and it’s done!
Main
Grill the chicken on high heat until the surface turns to a beautiful golden brown color. Be careful, this happens quickly on a hot grill. Apparently when the chicken turn black they are no longer very healthy…
Anyways, when perfectly golden brown, put the chicken on a pan or a metal tray and keep on the grill until the chicken is cooked through.
Assemble the fajita in a tortilla with the Pico de Gallo salsa and the chicken.
Enjoy!
Recipe Notes
Substitutions:
Switch the tortilla bread for lettuce and wrap the chicken and the Pico de Gallo in big lettuce leaves for a low carb dinner.
Notes:
Chicken thighs as oppose to chicken breast tend to be attached to bigger strips and chunks of fat (otherwise chicken thighs are also a very lean source of protein). This fat can add flavour, but is also very easy to cut off to lower the fat content of the recipe.
