No banter this week. Just food. Get to it.
Grilled Tequila Chicken Fajita
- 2 - 3 Lbs Boneless Chicken Tenders
- 1 Green Bell Pepper, chopped
- 1 Red Bell Pepper, chopped
- 1 Large Onion, chopped
- Sour Cream
- Guacamole
- Tortillas (Fajita Size)
Marinade:
- 1/2 Cup Lime juice
- 1/4 Cup Orange juice
- 1 shot of Tequila
- 3 Tablespoons Olive Oil
- 1 teaspoon Chili Powder
- 2 teaspoon Cumin
- 1 teaspoon (ea.) Salt and Pepper
- 2 teaspoon Cilantro
- 1 teaspoon Garlic Powder
For marinade, combine all ingredients in a bowl and whisk.
In a large plastic bag, add almost all the marinade and all the chicken tenders, and let it marinade overnight in the fridge. Take the left-over marinade and put that in its own little bowl in the fridge. Drink the rest of the tequila. Get laid. Go to sleep.
The next day, heat the grill, and chop your veggies. If you have a cast iron pan, you’ll want to place it on one side of the grill to let it heat it up; if not, just cook the veggies on the stove like you don’t even care about how good they would taste grilled in a cast iron pan. So you’ve got the grill going, the pan heating, what else? You’re gonna wanna pre-heat the oven too. Set it to about 250 degrees.
While your pan is heating, place chicken onto the grill and cook, remembering to turn often so that they don’t burn. Once the cast iron pan (or your dinky little pan) is hot, add a little oil, then add the chopped veggies and sauté for about 3 - 5 minutes. Stir in some of the reserved marinade into the pan and let it simmer in the veggies. While it simmers, put your tortillas into the oven into warm them up.
Once chicken is done, place it in the warmed tortillas, scoop some of the cooked veggies on top, add whatever you like on your fajita (sour cream, salsa, and jalepenos, perhaps?), and then enjoy with a nice cold Corona.
To make this a genuine Stumpy-style dinner, make sure a little Jimmy Buffett is playing on your iTunes/iPod while grilling.
5 Comments
I will be trying this this weekend. Sounds D-fuckin-licious. Does the quality of tequila matter? Also I am going to use more booze then that because I couldn’t taste the Jack in the last recipe.
Kinney -
You have a drinking problem…did you get that from the 9 months you lived in the Callahan household? That damn kevin, corrupted another young man… :-)
fantastic, I suggest patron, a cast iron pan and fresh lime juice. Also this is enough for like 12-14 fajitas so if it is only two people cut in in half or if you like leftovers like me make the whole thing.
the only con is I am so full, I can’t do any more shots of patron.
We made it this past weekend, along with a slow cooker chicken-fajita soup. Unfortunately, most people were so full by the end of the soup that only a few of us got to partake in the Stumpy fajitas. But since I happened to be one of them, let me tell you, they were fantastic. And on top of that, the cold leftover chicken made an awesome finger snack the next day. I think I had about 15 pieces of chicken over the course of the day. Extremely flavorful but not over-flavorful, if you know what I mean.
Perfect recipe, Shawn. Oh, except like Justin, I added a little more tequila. We had two and a half shots instead of the single shot that was called for.
We made this again a couple of days ago, except we used steak instead of chicken, and cooked it in a wok instead of on the grill. It was pretty good, but we should have let the steak marinate longer.
But here’s the thing, last night, using the leftovers, Dawn made a Steak Fajita Pizza. Instead of using a red sauce, she just spread the fajita juice on her homemade dough, and instead of mozzarella, I ground up a bunch of pepper jack.
The result: Frickin’ awesome.
So you should make Shawn’s recipe, and then with the leftovers, make a pizza. Two meals. Done.