Tequila lime chicken fajitas cooking with cocktail rings

Tequila Lime Chicken Fajitas

Tequila can be used in more ways than just for margaritas. In this recipe, I add the tequila and lime juice to the chicken marinade to add a brightness and “kick” that contrasts with the smokiness of the chicken cooked on the grill.

For some reason the only way that I enjoy eating bell peppers is in fajitas. I like to use an assortment of red, yellow, green and orange bell peppers to add color to the dish but they can be subbed for any color bell peppers.

 

Ingredients:

For the tequila lime chicken marinade:

½ cup tequila blanco

¼ cup vegetable oil

1/3 cup freshly squeezed lime juice

1 tablespoon chili powder

¼ teaspoon cayenne pepper

3 cloves garlic, minced

1 teaspoon kosher salt

2 pounds boneless, skinless chicken breasts sliced into 1-inch strips

2 tablespoons extra-virgin olive oil

 

For the fajitas:

2 tablespoons extra-virgin olive oil

1 medium red bell pepper, cored and thinly sliced

1 medium yellow bell pepper, cored and thinly sliced

1 medium green bell pepper, cored and thinly sliced

1 medium orange bell pepper, cored and thinly sliced

1 medium yellow onion, halved and sliced

2 tablespoons cilantro, chopped  

6-inch flour tortillas, warmed

1 cup shredded sharp cheddar cheese

Lime wedges, for serving

Sour cream, for serving

 

Instructions:

For the tequila lime chicken marinade:

In a large mixing bowl whisk together the tequila, vegetable oil, lime juice, chili powder, cayenne powder, garlic and salt until combined. Add the strips of chicken to the marinade then cover and refrigerate for at least 1 hour and up to 4 hours.

When ready to cook the chicken, heat a grill pan or grill to medium-high heat and brush the grates with the olive oil to keep the chicken from sticking. Add the chicken to the grill and cook until grill marks appear, for 5 minutes. Turn the chicken over and cook until the chicken is cooked through, about 10 minutes. Remove to a plate and cover.

 

For the fajitas:

Heat a large cast-iron skillet over medium heat, add the olive oil and heat through. Add the onions and sauté for 3 minutes. Add the bell peppers and continue to sauté, stirring occasionally, until the some char marks appear and the onions and peppers are tender, about 4 to 5 minutes. Remove the onions and peppers to a large serving bowl and toss with the cooked chicken and cilantro.

Serve the mixture alongside warmed tortillas, sour cream and cheddar cheese.

 

Serves 4.

 

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