Chicken Fajitas Grande
Submitted by JudeL
Overnight-marinated chicken fajitas loaded with Worcestershire, lime, cumin, liquid smoke, and a shot of tequila. Grilled, sliced, and piled onto warm tortillas with all the fixings.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minThese ain’t your average weeknight fajitas. These are the “marinate overnight, fire up the grill, and make the whole block jealous” kind.
A powerhouse marinade of Worcestershire, soy sauce, fresh lime juice, cumin, and a shot of tequila (yes, tequila) soaks into the chicken for hours.
Liquid smoke and cayenne bring that deep, earthy heat that lingers in the best possible way.
Grill the chicken, slice it thin, toss it with sauteed peppers and onions, and load up warm flour tortillas with sour cream, cheese, cilantro, salsa, and guac.
Pro Tips
- Marinate the full 8 hours: The overnight soak is what makes this recipe. Shortcuts here mean bland fajitas, and nobody wants that.
- Use a non-metallic container: The acid in the lime juice and Worcestershire will react with metal. Glass or plastic works best.
- Warm tortillas on the grill: Just 15 to 20 seconds per side. Those lightly charred spots add real flavor.
Ingredients
Directions
Place chicken breasts in a non-metallic container.
Top with onion rings and green pepper strips.
Combine marinade ingredients in a small bowl; mix well and pour over meat and onions.
Refrigerate 8 hours or overnight.
Remove the meat and onions from marinade, reserving the onions, peppers and marinade.
Place meat on grill, basting often with the marinade and turning often.
Meanwhile sauté onion and peppers in butter and salsa.
When the chicken breasts are done slice into thin strips and add to the skillet with saut?ed vegetables.
Heat flour tortillas quickly on the grill.
Watching and turning them often.
Serve mixture hot on the warm flour tortillas with sour cream, grated cheddar and jack cheese, fresh cilantro, salsa, and guacamole.
Comments
