Tonight, my friends and I are throwing a dinner party for our friend. Lisa’s birthday was last week and we are all celebrating her special day. We are having a Mexican Fiesta night. My friend, Azita, is hosting the birthday party at her house and her, Ethel and I all have our assigned tasks. Our other friends are so fabulous, they are all bringing something. We have so much fun when we are together, the laughter flows all night … I’ve been looking forward to this fun night for the last month!
I’m in charge of making the chicken for fajitas, along with the fixings and some other things. I started marinating my chicken yesterday and let it sit in the refrigerator all night. This afternoon, I pulled it out and grilled it on my indoor grill pan before placing it in the oven to finish cooking.
I bought 8 large breasts for our fiesta. I started by poking holes in my chicken with a small knife (I like to do this so the marinade really seeps in). I then sprinkled kosher salt and pepper over both sides of the meat.
In a large glass measuring cup, I assembled my marinade. I started with a cup of olive oil and to that added 2 tablespoons jarred, minced garlic, cumin, oregano, chili lime seasoning, crushed red pepper flakes, diced jalapeños (seeds removed), chopped cilantro and the zest and juice of three limes.
I poured this mixture over my chicken and covered it and placed it in the refrigerator overnight.
I grilled the chicken on my indoor grill pan until there were grill marks on both sides. Once both sides of my meat had the grill marks I wanted, I placed the chicken into a preheated 350 degree oven for 35 minutes.
I had Dennis try the chicken to make sure it was “blog worthy” and he loved it!
This marinade would be great on fish or steak as well. It was really tasty. My nephew, Anthony, and a few of his college buddies are coming to spend a few days of their spring break with us and this will definitely be on the menu!
Now, if you’ll excuse me … I must get my party clothes on. Olé!
boneless, skinless chicken breasts
2 teaspoons kosher salt
2 teaspoons pepper
For the marinade
1 cup olive oil
2 tablespoons minced, jarred garlic
1 teaspoon cumin
1-1/4 teaspoon dried oregano
3/4 teaspoon chili lime seasoning
1/8 teaspoon crushed red pepper flakes
2 diced jalepeños, seeds and membrane removed
2 tablespoons chopped cilantro
zest and juice of three limes
Poke small holes in your chicken breasts. Sprinkle both sides with salt and pepper.
In large glass measuring cup mix together olive oil, garlic, cumin, oregano, chili lime seasoning, red pepper flakes. Add diced jalapeños and cilantro. Place your chicken in a large glass bowl. Pour mixture over chicken, cover with plastic wrap and refrigerate overnight. If you don’t have time to marinade over night, a few hours will be fine.
Serve on tortillas with sauteéd yellow, green, red and orange peppers and white onions.
Until next time, Kris