Chicken Fajitas
This chicken fajita recipe has been in our family for over three decades. It is super easy to make and is always a crowd favorite. You can serve the chicken on tortillas with the peppers and onions or on a quesadilla, or both.
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Servings: 4
Ingredients
- 1½ pounds chicken breast or thighs (or a combination) if using chicken breasts, cut in half lengthwise or flatten with a mallet until they are ¼ inch thick
- ½ cup tequila
- ½ cup orange juice
- ¼ cup lemon juice
- ¼ cup soy sauce
- 1 tbsp liquid smoke
- 3 tbsp olive oil
- 1 tbsp Italian seasoning or oregano
- 2 cloves garlic
- ½ tsp black pepper
- 1 red bell pepper seeded and sliced
- 2 large white onions sliced
Instructions
- In a medium bowl, mix tequila, orange juice, lemon juice, soy sauce, liquid smoke, olive oil, Italian seasoning, garlic, and black pepper
- Slice onions and peppers and place in resealable plastic bag
- Add the chicken and marinade; place in the refrigerator for at least 12 hours
- Grill the chicken over a medium heat
- While the chicken is grilling, pour the marinade, onions, and peppers into a stock pot and cook over medium high heat (make sure the mixture reaches 165 ℉)
- Once the chicken is done, let it rest for 5-10 minutes, then slice and serve with the onions and peppers
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