Tequila Chicken Fajitas

My dad has perfected chicken fajitas. His secret trick for flavorful and moist chicken is to marinate it overnight.

For the Tequila Chicken:

1 cup freshly squeezed lemon juice

2 tablespoons tequila

1 tablespoon hot sauce

3 tablespoons olive oil

1/2 cup diced yellow onions (1 small onion)

3 cloves garlic, minced

1 tablespoon cayenne pepper

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Vegetable oil, for the grates

Kosher salt and freshly ground black pepper

For the Fajitas:

1 tablespoon olive oil

1/2 cup thinly sliced red onions (1 small onion)

1/2 cup thinly sliced red bell pepper (1 small pepper)

1/2 cup thinly sliced yellow bell pepper (1 small pepper)

8 flour tortillas, warmed

1 cup guacamole (optional garnish)

1 cup pico de gallo (optional garnish)

1 cup shredded Monterey Jack cheese (optional garnish)

To make the Tequila Chicken: In a shallow nonreactive dish just large enough to hold the chicken in a single layer, stir together the lemon juice, tequila, hot sauce, olive oil, onions, garlic, and cayenne pepper. Place the chicken breasts in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 2 hours or overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Season the chicken with the salt and pepper to taste.

Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill. Let rest for 5 minutes before slicing.

To make the Fajitas: In a large skillet over medium-high heat, warm the olive oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onions, red bell peppers, and yellow bell peppers. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

To serve, thinly slice the chicken across the grain. Arrange the chicken and vegetables on a platter. Serve with warmed tortillas and guacamole, pico de gallo, and Monterey Jack cheese, as desired. Allow diners to make their own fajitas by putting their favorite ingredients in the tortillas.

Serves 4.

Cooking Tip: Did you know that your tortillas can easily be warmed on the grill? Wrap the tortillas in aluminum foil and warm on the grill over direct heat for 2 to 3 minutes.

Marinate: Overnight for best results. If short on time, marinate for at least 2 hours.