Big Acres Sweet & Spicy Chicken Fajitas
paired with Shiraz
By Melanie Yunk, Melanie's Foods

8-10 boneless, skinless chicken breasts
2 bottles Big Acres Hot & Spicy Barbecue Sauce
1 cup of light beer
2 jalapeno peppers, chopped (optional)
Olive oil
Salt and pepper to taste
3 medium white onions
3 green bell pepper
3 red bell pepper
3 dozen small tortillas
2 jars of your favorite salsa
16 oz light or regular sour cream
To prepare meat:

In a medium bowl, mix sauce and beer. Place chicken in a shallow glass dish. Pour 3/4 of marinade over meat and marinate in refrigerator for 4 hours or overnight, turning in marinade occasionally. Add 2 tablespoons of olive oil to the reserved marinade and save it in the refrigerator to baste the steak or chicken during grilling.

Before grilling, drain meat, pat dry with paper towels and discard used marinade. Sear meat on a high grill for 2 minutes each side, then, grill covered over medium heat for 8 to 10 minutes.
Baste occasionally with the reserved marinade. Turn chicken and grill to desired doneness.

Cut into long, thin slices and place on a warmed platter. Chop onion and peppers into long slices and mix in bowl with a little olive or vegetable oil and salt and pepper. Grill in basket until soft. Wrap tortillas in heavy-duty foil and place on edge of grill for approximately 3 to 5 minutes or until heated thoroughly. Serve with salsa and sour cream.

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