This recipe appears in:Cinco De Mayo Wrap-up: Chicken Recipes
During this Sunday's Superbowl game, refuel the energy you expend while shouting/cheering at your television screen with these simple chicken fajitas from Robb Walsh's The Tex-Mex Cookbook. Although he leaves it up to you to decide what condiments to include, I'm all about piling salsa and dips onto my grilled chicken, mostly in the form of guacamole, sour cream, and pico de gallo. ...And perhaps refried beans and rice.
From Robb Walsh's The Tex-Mex Cookbook
- 1 onion, quartered
- 2 tablespoons dried Mexican oregano
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- Four 7-ounce boneless, skinless whole chicken breasts
- 8 warm flour tortillas
- Condiments of choice
Combine the onion, oregano, lemon juice, and olive oil in a blender. Puree until smooth. Transfer the puree to a bowl and turn the chicken breasts in the mixture until well coated. Cover and marinate for about 4 hours in the refrigerator.
Heat a gas or charcoal grill. Remove the chicken from the marinade and grill over a hot fire, turning once, for 2 minutes on each side. Move the chicken to a cooler part of the grill and cook, turning as needed, for 6 to 8 minutes or until cooked through.
Transfer the chicken breasts to a cutting board and slice them into long strips against the grain. Salt to taste. Divide the chicken strips among the tortillas on a serving platter and bring to the table with condiments of choice.