Author Notes: Marinade adapted from Lisa Fain’s recipe on her website The Homesick Texan at http://homesicktexan.blogspot.com/
I made these for a crowd of people for a Father's Day get-together, and they were a hit! I marinated and cooked a few pounds of chicken for this feast, so technically these weren't fajitas since a fajita refers to a cut of beef. However, since so many restaurants now serve chicken fajitas, I think this term is now widely accepted.
The day before the party, I sliced the chicken breasts in half lengthwise since they were so thick. This worked perfectly because I could cook a batch in only 10 minutes. I wasn't sure how many no-shows I would have (there were two) so I just elected not to cook all of the chicken at once. When every deemed themselves full and happy, I bagged up the remaining uncooked chicken and threw it in the freezer for a quick and easy meal later. Great time, great food, and easy clean-up! - anotherfoodieblogger
- 4 to 5 squeezed limes (enough to make about 1/2 cup lime juice)
- 1/2 cup olive oil
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Balsamic vinegar
- 2 tablespoons minced garlic
- 2 teaspoons ground cumin
- 2 dried ancho chiles, stems removed
- 1/2 teaspoon Mrs. Dash Garlic and Herb blend (optional)
- Ground black pepper, to taste
- 3 to 4 pounds boneless, skinless chicken breasts, halved lengthwise if really thick
- Put all the ingredients in a blender or food processor except the chicken, and blend until smooth.
- Place the chicken in a non-metallic container or gallon-sized zip-top baggie.
- Pour the marinade over the chicken, and marinate at least several hours or overnight.
- When ready to cook, fire up the grill to medium-hot heat, and grill each side about 5 minutes or until the inside is no longer pink.
- Remove from grill and let rest for five minutes. Slice into quarter- to half-inch strips across the grain.
- Serve on flour tortillas with condiments of choice from a buffet table laid out with the following: homemade or store-bought pico de gallo and guacamole, grilled red and yellow peppers, grilled onions, cheese, cilantro, black beans, and sour cream. I grilled the peppers and onion first, then sliced the peppers up thinner and kept them and the onions warm in a foil pan on the upper rack while the chicken was grilling.