Fajita Chicken

Fajita Chicken

YOU GUYS!  It’s almost Cinco de Mayo!

What, am I too early?

Cinco de Mayo might be one of my most favorite food holidays.  To me, there is absolutely nothing better than a whole holiday dedicated to food that you can cover in cheese and sour cream.

Here is a great recipe I’ve adapted for chicken.  It’s originally Tyler Florence’s recipe for steak fajitas.  I found this recipe when I was following Paleo pretty closely, and I used it as a marinade for chicken that I sliced up and put on top of some sauteed peppers and onions.  Eating “fajitas” without tortillas, cheese, and sour cream really wasn’t that bad – because this marinade is so delicious.

Now that I’m not so Paleo, I can guarantee you that this chicken is also delicious with tortillas, cheese, and sour cream.  🙂

This marinade would also work great for chicken that you plan to use in enchiladas, quesadillas, tacos – whatever you want!

Fajita Chicken
Adapted from Tyler Florence’s recipe for Ultimate Fajitas

1 large orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves
3 chipotle chilies in adobo sauce
1 handful cilantro
1 teaspoon cumin
1 teaspoon salt
1 lb chicken breasts (or steak)

1. Combine all ingredients except chicken in a blender and blend until smooth. Make sure there are no chunks!

2. Pour marinade into a Ziploc bag and add chicken. Marinate for 30 minutes up to 2 hours. Grill chicken until desired doneness (internal temperature should reach 165 degrees F).

3. Slice and serve as fajitas, or filling for tacos, quesadillas, enchiladas, nachos, whatever your heart desires.

Please share!