Pushing into October, the “why didn’t we move to Colorado when we had the chance” really kicks into overdrive. It doesn’t matter how hot it was in Texas last year, it is always hotter this year. All the pumpkin and apple recipes in the world doesn’t change the fact that I ran a 5K this morning in the same sauna that was there 2 weeks ago and will still be there in 2 weeks.
I try to focus on the positive. Like how we’re about to be overrun with Meyer lemons and Rio Star grapefruit from the dwarf citrus trees by the pool. That there is a pool. And that we get to enjoy summer favorites like my husband’s chicken fajitas for dinner 10 months out of the year.
My husband is the chicken fajita lover in the house. Me? Red meat all the way. When we order out, the servers always mix up our dinners and hand me his chicken fajitas. Because girls are dainty and always concerned about their figure and calorie intake. Those same girls probably didn’t pregame with a pitcher of margaritas before they left for dinner, though
At home, we usually make chicken fajitas. It’s almost always the least expensive option. And let’s face it. They’re really good. (Even if they are chicken.)
The citrusy, salty marinade that my husband uses for chicken fajitas has seen little change over the last 5 years. It’s tempting to constantly try to fix something that isn’t broken but I’ve circled time and time again back to the simplicity of citrus + salt + garlic and the wonderfully tender, juicy fajitas is produces. In 95 degree “fall” grilling weather.
Grilled Chicken Fajitas
A citrusy marinade that produces the most perfectly tender, juicy chicken fajitas.
- 4 chicken breasts
- 2 limes, juiced
- 1 orange, juiced
- 1/4 cup olive oil
- 1 clove garlic, minced
- Large handful fresh cilantro, chopped
- 1 white or yellow onion, cut into 1/4-inch slices
- 2 bell peppers, stems and seeds removed, sliced into 1/4-inch strips
- Olive oil, for drizzling
- Jalapeno or serrano peppers (left whole, optional)
- For serving:
- Sour cream
- Pound chicken breasts to an even thickness (not less than 1/4 inch).
- Add the lime and orange juices, oil, cilantro, and a generous pinch of salt and pepper to a large ziptop bag and squeeze a few times to mix.
- Add chicken breasts, turning to coat. Marinate in the refrigerator for at least one hour (longer is ideal but an hour will still do).
- Remove from refrigerator while preheating grill to medium-high heat.
- Drizzle oil over onions, sliced bell peppers, and whole peppers (if using) and place on a grill pan or a makeshift grill pan formed out of a large piece of foil folded to triple thickness.
- Cook vegetables for 10 minutes, and then add the chicken to the grill.
- Toss the vegetables to promote even cooking and remove when tender.
- Cook chicken 6-8 minutes each side, until juices run clear.
- Remove from heat, tent the chicken with foil and let rest for 10 minutes before slicing.
- Divide chicken and peppers between tortillas and serve topped with sour cream, cheese, and cilantro.
Yields: 10-12 fajitas
Estimated time: 2 hours