Place all marinade ingredients into the food processor and pulse until everything has broken up and there are no more chunks.
Place in a large plastic baggie add the chicken and let marinate from 4 hours, up to 24. *Optional: Reserve ¼ cup for fajitas as a topping or as a final brush on the grill before you marinade.
For the Grilled Chicken:
Prepare the grill targeting 400 – 450 degrees Fahrenheit using the two-zone method of grilling (or direct/indirect). Lump charcoal adds the best flavor. Place a grill safe skillet over direct heat to warm up with the grill (we use cast iron).
Remove chicken from the marinade. Discard the marinade.
Grill the chicken direct for 5 minutes with lid closed, then flip and continue grilling direct another 5 minutes. At this point you should have a nice crust on the chicken, but the inside isn’t close to done yet.
While the chicken is grilling direct, add olive oil to the pan and then add the onions and peppers. Stir occasionally and remove when they are soft.
Move the chicken to indirect heat and finish until the internal temperature of the chicken reaches 160 – 165 degrees Fahrenheit. Usually about the time we move the chicken to indirect heat, the onions and peppers are done and we remove them also from grill.
Slice the chicken and add back to the pan with peppers and onions for serving. Use for fajitas, tacos, or in a salad with your favorite filling. We love sautéed peppers and onions.
For the Fajitas:
Warm up your tortillas, and serve them with the chicken, pepper, and onion mixture, and your favorite toppings and sides.