My New Favorite Chicken Fajita Marinade
If you do not like moist, slightly spicy, slightly sweet, easy to make, tender chicken for your fajitas, then do not read this post.
Still here? Fiesta-on los amigos.
(I am such a blight on my 6th grade Spanish teacher’s record.)
Slice chicken breast into strips. One breast feeds 2 – 3 people. (In our home, definitely 2!)
This Elysium-in-a-can is in the Mexican Food section of your grocery store for about $1.00.
In a bowl or container with lid, pour enough of the Chipotle Salsa to cover each piece.
Turn each piece to cover thoroughly.
Add 1 tablespoon of oil per chicken breast. (2 Tbsp. for 2 breasts, 3 for 3, etc.) Stir to evenly coat chicken pieces. Use your favorite oil. I used vegetable, but others would work well too.
Add salt. (Approximately rounded 1/4 tsp. per breast.) Cover and refrigerate. Let marinate for 12 – 24 hours.
Cook on griddle or in iron skillet. Cook 2 – 4 minutes on each side on medium high heat.
Serve with your favorite fixin’s. Here, I have grilled onions, cheddar cheese, romaine lettuce, salsa, and sour cream.
Serve. Enjoy. Have napkin handy!
– Anita, Noted in Nashville