April 27, 2016
Chipotle Chicken Fajitas (Gluten-Free)
A few years ago, we spent a weekend visiting friends at their log cabin in the Rocky Mountain high country. For dinner one night, our hosts made a chipotle-marinated steak. When we returned to Boulder, Kelli was inspired to make a chipotle-based marinade, which resulted in this fajitas recipe. It has since become a staple of our dinner menu.
Makes 4 servings
- 1 cup cranberry juice
- 1⁄4 cup lime or lemon juice
- 2 tablespoons red wine vinegar
- 2 to 4 canned chipotle chiles in adobo sauce (use more or less, depending on how spicy you like your fajitas)
- 4 garlic cloves, peeled
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- Salt and pepper
- 4 boneless, skinless chicken breasts
- Warm Fresh Corn Tortillas
- Grilled Fajita Vegetables (below)
- Shredded Monterey Jack cheese
- Sour cream
- Sliced avocado
- Shredded lettuce
- Jasmine Rice
To make the marinade, combine the cranberry juice, lime juice, vinegar, chiles, garlic, oregano, cumin, and salt and pepper in a food processor and blend until smooth.
Transfer the marinade to a shallow dish and add the chicken, turning to coat. Cover and marinate for 30 to 60 minutes.
Preheat a grill to medium-high heat.
Grill the chicken, turning once, until no longer pink, 8 to 10 minutes. Baste with the marinade while grilling until 5 minutes before the chicken is cooked through. Let the chicken rest for 10 minutes.
While the chicken rests, put the remaining marinade in a small saucepan and bring to a boil over high heat. Cook for 5 minutes (to both reduce the sauce and kill any bacteria from the raw chicken).
Slice the chicken into 1⁄2-inch thick slices. Serve the reduced marinade on the side (to be drizzled over the chicken, rice, and other fillings.)
Serve the chicken with the tortillas, vegetables, and your choice of toppings.
Grilled Fajita Vegetables
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- Olive oil
- Salt and pepper
Heat a grill to medium-high.
Core the peppers and slice lengthwise into 1⁄2- inch-thick slices. Slice the onion into 1⁄2-inch-thick rings.
Drizzle the vegetables with olive oil and season lightly with salt and pepper. Grill the vegetables over medium to high heat, turning, until they are tender and have grill marks, but are not so cooked as to be soft, translucent (for the onion), or overly caramelized.