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Orange Marinated Chicken Fajitas

Mexican.Chef's picture
For marinade
  Orange 3 Large, seedless impeded, cut into eighths
  Onion 1 Medium, cut into eighths
  Canned chipotle en adobo sauce 3 1⁄2 Ounce (Half Of 7 Ounce Can)
  Garlic 3 Clove (15 gm), peeled
  Chopped cilantro 1⁄3 Cup (5.33 tbs), coarsely chopped
  Rosemary/2 teaspoons dried rosemary 4
  Thyme/1 teaspoon dried rosemary 4
  Marjoram leaves/Oregano, leaves only, or 2 teaspoons dried 4
  Kosher salt 1 Teaspoon
  Skinless, boneless chicken breasts halves 24 Ounce, trimmed of all fat and pounded to a thickness of 1/2 inch (6 Pieces)
  Salt To Taste
  Vegetable cooking oil spray/Vegetable oil 1
  Flour tortillas 6
  Santa fe coleslaw 1 Cup (16 tbs) (1 Recipe)
  Pickled red onion 1 Cup (16 tbs) (1 Recipe)

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.

Recipe Summary

Main Dish

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Orange Marinated Chicken Fajitas Recipe