These were supposed to be "sweet & spicy" chicken fajitas, but we forgot to add the sweet and the original recipe is incomplete and counter-intuitive. So here is how WE did it. The marinade is actually pretty fantastic.
Peri-Peri Merinade
two or three fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
4 Tbsp lemon juice or lime juice (or cider vinegar)
4 Tbsp oil
1 Tbsp cayenne pepper or red pepper (or one Tbsp dried red pepper flakes)
1 tsp minced garlic (or garlic powder)
1 Tbsp paprika
1 tsp salt
dried or fresh oregano or parsley (optional)
Combine all ingredients. Grind and mix the ingredients into a smooth paste. (we probably should've used a food processor, but it worked fine enough without). Adjust the ratio or pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes; overnight if possible.
While the chicken was marinading, Sasha and I started preparing some of Robert Rodriguez's Homemade Tortillas. The fajitas themselves were kind of tossed together. We cut the chicken into slices and set them grilling in a pan while we set an onion and two bell peppers saute-ing in butter. We added a splash of tequilla to the chicken before combing the vegetables to our meat.
Serve with Spanish Rice and either a Pinot Noir or Chardonnay (or both). Enjoy.
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