MARGARITA CHICKEN FAJITAS

Margarita Chicken Fajitas image

Categories Chicken

Number Of Ingredients 19

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Ingredients

1/4 cup Olive Oil
1 piece Zest of One Lime - Grated
1/4 cup Fresh Lime Juice
1/4 cup Tequila
3 tablespoons Adobe Sauce (from a can of chipotles in adobe)
2 tablespoons Fresh Orange Juice
2 tablespoons Minced Garlic
1 teaspoon Sugar
2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Black Pepper
2 pounds Boneless, Skinless Chicken Thighs
2 tablespoons Canola or Vegetable Oil
2 pieces Sweet Onions (amount to your liking)
2 pieces Red/Yellow Peppers (amount to your liking)
8 pieces Corn Tortillas - medium
2 cups Shredded Cheese (pepperjack, Cheddar, Mexican Mix)
2 pieces Tomatoes - cherry/regular chopped (amount to your liking)
1 piece Avocado - sliced (amount to your liking)
1 piece Jalapeno (if desired)

Steps:

1. In a big bowl, combine olive oil, lime zest, lime juice, tequila, orange juice, adobo sauce, garlic, sugar, salt, and pepper. Add the chicken, toss to coat, and refrigerate for at least 4 hours and up to 24 hours.
2. Preheat the oven to 200 degrees F
3. Lift the chicken out of the marinade, wipe off any excess and keep one cup of the marinade (may want to keep twice as much). In an extra large heavy skillet, heat the oil over medium high heat until shimmering hot. Sear the chicken, working in batches if it doesn't all fit comfortably, until teh underside is browned, about five minutes. Flip the chicken and cook until the other side is browned, about five minutes longer.
4. Cut the chicken, if there's any pink left inside, turn heat down to medium and cook for another few minutes to finish. Remove from the heat, transfer to an ovenproof bowl, over with foil, and keep warm in the oven. Do not clean skillet
5. Make the fajitas - Heat the oil in the same skillet and add onion and peppers, stirring occasionally, until well browned, 10-12 minutes. Season to taste wtih salt and pepper and transfer to a bowl, and cover to keep warm.
6. Add the reserved marinade to the skillet and bring to boil.
7. Remove the chicken from the oven and shred into bite sized pieces, seasoning with more salt if necesary.
8. Warm the tortillas.
9. Set the tortillas out with bowls of chicken and onion/pepper mixture. Drizzle some of the boiled marinade on the chicken to keep it moist. Serve with shredded cheese, avocado and tomatoes and let people build their fajitas.