Bristol Bar & Grille's Chicken Fajitas

1-pound boneless skinless chicken, breasts and/or thighs
1-Tbl olive oil
1-each, green, red, yellow pepper, seeds removed and sliced
1-medium red onion, peeled and sliced in half-moons
3/4 cup Southwest chicken marinade
Flour tortillas

Season chicken with salt and pepper, grill or broil until cooked through, 5 to 7 minutes per side. Let cool then cut into strips.
Heat cast-iron skillet till smoking hot; add oil. Add pepper and onions; saute, stirring for 1 to 2 minutes. Add chicken and heat for one minute. Add marinade. Toss to coat; heat until bubbly and place in serving dish.

Heat tortillas and serve fajitas with your favorite condiments, cilantro relish, sour cream and/or guacomole.
Serves 4.

Bristol Bar & Grille's fajita and Southwestern Marinade

1/3 cup honey
2 cloves garlic
2 Tbl minced cilantro
1/4 cup lime juice
1/4 cup olive oil
2 tsp cracked black peppercorns (we used freshly ground pepper and NOT 2 tsp)
2 Tbl red current jelly
1 Tbl red wine vinegar
1/2 red pepper, seeds removed and chopped
2 tsp salt
1 tsp dried thyme leaves
4 slices canned jalapenos

Place ingredients in a food process or purée. This marinade works well with beef and pork, as well as with chicken. Makes about 1-cup.

Very tasty, but not as firey as I expected. Sandy said that it would make good dressing for a Mexican Salad, what ever that is. ;o)

Recipe provided by The Courier-Journal
Fixed 30June2001