To make marinade, whisk together the vegetable oil, lime juice, and fajita seasoning.
Poke chicken all over with a fork. Place the chicken in a dish or zip top bag and pour the marinade over the chicken to cover completely. Refrigerate for up to 4 hours, with a minimum of 30 minutes.
Heat the grill to medium heat and brush with oil to prevent sticking. Place chicken on the grill and cook for 4-6 minutes per side, depending on thickness. Cook to an internal temperature of 165˚F.
Once done, remove chicken from grill and allow to rest for 5 minutes. Then serve warm. Enjoy!
Notes
How to Store: If you have leftovers you can package them in meal sized portions and keep them in the refrigerator for 3-4 days or in the freezer for up to 2 months.How to Freeze: This Tex-Mex Chicken Fajita Marinade makes a great freezer meal and can be frozen both before and after cooking. For full instructions go to the "freezer" section in the post above. How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.