Combine all of the marinade ingredients in a shallow, non-metal container. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.
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Remove the chicken breasts from the marinade and discard the marinade. Prepare the grill for direct cooking over medium heat (180° to 230°C). Preheat a hotplate over direct medium heat.
Remove the chicken breasts from the marinade and discard the marinade. Prepare the grill for direct cooking over medium heat (180° to 230°C). Preheat a hotplate over medium heat.
Cook the onion slices, tomato slices, and capsicum quarters on the hotplate and the chicken breasts on the grill over direct medium heat. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side. Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum, and avocado in warm tortillas and roll up to eat. Serve with your favourite salsa.
Cook the onion slices, tomato slices, and capsicum quarters on the hotplate and the chicken breasts on the grill over medium heat. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side. Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum, and avocado in warm tortillas and roll up to eat. Serve with your favourite salsa.
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