James Carrier
Yield
MAKES: 10 to 12 servings

NOTES: For best texture, don't marinate the chicken longer than 4 hours. To have guests grill their own fajitas, place raw chicken and vegetables on separate plates in step 3. Set cutting boards near the grill along with knives for slicing cooked chicken (step 5). If there's not enough grill space for everything, cook vegetables first and serve at room temperature.

How to Make It

Step 1

In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.

Step 2

Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).

Step 3

Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.

Step 4

Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.

Step 5

Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.

Step 6

To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.

Step 7

To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.

Ratings & Reviews

Cynruthie's Review

Cynruthie
May 06, 2014
Oh my, if I could capture and sell the aromas I would be rich. Yum, yum, yum.

Turboindian's Review

tinag1974
March 24, 2013
N/A

tinag1974's Review

chilis4me
May 31, 2012
YUM!!! This is one of my FAVORITE fajita recipes! (I even like it more than most restaurant fajitas :). This is an easy dinner. I make the chipotle puree recipe and then freeze it in ice cube trays so I can use it later. It is REALLY easy to just measure and freeze then put in a baggie to save for the next few weeks or months. I always slice the chicken into thin slices before I marinate so it all gets a lot of the marinade flavor. Also, continuing to put marinade on the chicken and onions and peppers while they are cooking gives everything a really nice flavor.

chilis4me's Review

bobbo605
February 15, 2012
Simple and delicious! Easily doable for a weeknight meal or for weekend guests. This recipe is definitely in my top 10. Try it! You won't regret it.

Dischord's Review

Turboindian
May 08, 2010
The citrus notes combine very well with the hint of chipotle (and yes, chipotle lovers beware - it is only a hint). Very good for those who like the flavours of southwest cuisine, but dislike the heat (like my family). Will make again, for sure.

bobbo605's Review

Dischord
October 28, 2009
Finally found that wondful tequila-marinated chicken recipe...but it could do with the fact that I finally broke down and purchased some tequila BLANCO...do NOTNOTNOT use regular Cuervo on this one, use white tequila, it totally makes the difference! The chicken is wonderful and tender, the peppers came out perfectly charred and sweet, the onion, well, grilled onion is just delectable. The only thing I recommend is for 4 chicken breasts you can slice the peppers and onions thinner and grill in a grill basket, to make it go further for a crowd bigger than you and your spouse and kids, and slice the chicken thinner. Otherwise 12" tortillas is recommended for the cut called for in the chicken and veggies. I used one large chipotle in sauce and minced it, and froze the remaining chipotles in ice cube trays for later use. Little to no kick...might be cheaper to use a tbsp or two (or whole can) of hot chopped jalapenos instead...might try that, less work nex time! Throws together quickly and an all-around wonderful meal even the kids will love!