Mexican food is one of Heather’s family’s favourite cuisines. This recipe was created by a foody family friend and can be found on the dinner table in the Claycomb household every few weeks.
3-4 chicken breasts ¼ c olive oil ½ c red wine vinegar 2 tsp sugar 2 tsp oregano 2 tsp paprika (hot or mild depending on your taste) 1 tsp garlic powder 1 tsp salt ½ tsp black pepper 1.5 tsp cumin
Mix all ingredients together and stir well with a fork or small whisk. Cut each breast into several long pieces lengthwise (long/thick enough they don’t fall between grill slats on the barbeque).
Pour marinade over chicken and refrigerate for up to 8 hours, stirring several times. DO NOT marinade overnight – the vinegar will ruin the meat if marinaded too long. For best flavour, grill the chicken on the barbeque.
Cut 2 red onions and 2 capsicums and stirfry these just before serving.
Assemble fajitas on large (burrito-size) tortillas with chicken, onion/capsicum and your favourite accompaniments such as: sour cream, lettuce leaves, guacamole, salsa, hot sauce, jalapenos, refried or black beans. Plan on one chicken breast per person. This marinade will easily stretch to cover 5-6.
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