Mexican seasoning, see the recipe:
Butterfly the chicken breast, then cut them in half. Slicing the chicken breast in half allows the marinade to be absorbed and to assure the chicken is done the whole way through. The middle remains moist and the outside is not overcooked.
In a container or plastic bag, add 1 can of Michelada and 1 tbsp of Mexican seasoning. Feel free to have a drink or two before adding to bag, have to make sure the beer is good! My dad loved Red Beer and passed that one to me so it’s no surprise I loved Michelada’s. Add the sliced breasts to the marinade and refrigerate overnight. 30 minutes before you are ready to grill, removed the chicken from the marinade. Time to light the grill! I prefer to use charcoal when grilling fajitas. If using a gas grill, make sure and turn it up as high as it will go to get a great sear. Another excellent way of cooking fajitas is with a wood fire pit with a grill grate. Thinly slice your bell peppers and onions, place them in a large bowl along with the grape tomatoes. Toss them with olive oil, salt and pepper. I prefer to use colored bell peppers over green bell peppers. They have a sweeter taste and add more color to the dish.
Be sure your grill is clean and hot. Place the chicken on the grill. Place the veggies in your grill basket and put them on the grill grate.