Orange Marinated Chicken Fajitas Recipe
Ingredients
| Orange Marinade | ||
| 3 large seedless oranges, impeded, cut into eighths | ||
| 1 medium-size onion, cut into eighths | ||
| Chipotle and adobo sauce | 1/2 Ounce | |
| Garlic | 3 Clove (5gm), peeled | |
| Cilantro | 1/3 Cup (16 tbs), coarsely chopped | |
| Rosemary leaves | 4 , dried | |
| 4 sprigs fresh thyme, leaves only, or 1 teaspoon dried | ||
| 4 sprigs fresh marjoram or oregano, leaves only, or 2 teaspoons dried | ||
| 1 teaspoon kosher salt plus additional as needed | ||
| 6 (4-ounce) skinless, boneless chicken breasts, trimmed of all fat and pounded to a thickness of 1/2 inch | ||
| Salt | To Taste | |
| Vegetable cooking spray or vegetable oil | ||
| Flour tortillas | 6 | |
| 1 recipe Santa Fe Coleslaw | ||
| 1 recipe Pickled Red Onions | ||
Directions
To make the orange marinade, combine the oranges, onion, chipotles, garlic, cilantro, herbs and salt in a food processor.
Pulse until all the ingredients are thoroughly combined and the result is a rather coarse puree.
Place the chicken breasts in a plastic bag or layer in a nonreactive dish and spread the marinade over them.
Marinate the chicken in the refrigerator for 12 to 24 hours.
Clean the marinade from the chicken and season it with salt.
Coat a cast-iron grill pan with the cooking spray or oil it using a paper towel and heat over high heat until a drop of water sizzles upon contact, about 3 minutes.
Reduce the heat to medium-high, and cook the chicken breasts until they're browned on one side, 3 to 5 minutes.
Rotate the chicken 45 degrees about halfway through cooking to create crisscross grill marks.
Turn over the breasts and cook until they are browned on both sides and done throughout but still juicy, 4 to 5 minutes.
Slice the chicken breasts into strips and serve with the flour tortillas, Santa Fe Coleslaw and Pickled Red Onions.
Pulse until all the ingredients are thoroughly combined and the result is a rather coarse puree.
Place the chicken breasts in a plastic bag or layer in a nonreactive dish and spread the marinade over them.
Marinate the chicken in the refrigerator for 12 to 24 hours.
Clean the marinade from the chicken and season it with salt.
Coat a cast-iron grill pan with the cooking spray or oil it using a paper towel and heat over high heat until a drop of water sizzles upon contact, about 3 minutes.
Reduce the heat to medium-high, and cook the chicken breasts until they're browned on one side, 3 to 5 minutes.
Rotate the chicken 45 degrees about halfway through cooking to create crisscross grill marks.
Turn over the breasts and cook until they are browned on both sides and done throughout but still juicy, 4 to 5 minutes.
Slice the chicken breasts into strips and serve with the flour tortillas, Santa Fe Coleslaw and Pickled Red Onions.
Chef
