Orange Marinated Chicken Fajitas
|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)|
|Vegetable cooking oil spray/Vegetable oil||1|
|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.