Good chicken fajitas marinade can be hard to come by on the supermarket shelves, so I always make my own. Making your own marinade is extremely easy and gives you control over the spices and ingredients you eat. My two fundamental rules for producing a good chicken fajitas marinade are: 1) always use fresh ingredients, and 2) the longer you marinate the better.
Give this recipe a try and I guarantee you’ll never want to buy a chicken fajitas marinade again. Satisfaction guaranteed.
1 1/2 lb skinless, boneless chicken breasts
1/4 cup roasted tomato taco sauce
3 tablespoons tequila
3 tablespoons lime juice
2 jalapeno peppers, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
12 flour or corn tortillas
Accompaniments: salsa, guacamole, shredded lettuce, sour cream, diced tomatoes
Rinse chicken breasts and pat dry. Trim fat. In a large glass bowl, marinate chicken breasts in taco sauce, lime juice, tequila, jalapenos, garlic, oregano, pepper, salt, and cumin for 2 hours at room temperature or 12 hours in the refrigerator.
Set the chicken on a hot oiled grill 4-6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white but still moist, 8 to 10 minutes. Let rest for 3 to 5 minutes before slicing into strips.
Heat tortillas. Divide chicken into 12 and place in center of each tortilla. Top with salsa, guacamole, shredded lettuce, sour cream and tomatoes. Roll up and eat.
Yield: 12 fajitas
Prep Time: 15 min
Cook Time: 15 min Difficulty: Easy