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.