Chevy'S Chicken Fajitas

• Marinade
• 1/3 cup achiote paste
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1/4 cup freshly squeezed orange juice
• 1/4 cup pineapple juice (Frozen just OK, fresh is much better)
• 2 tablespoons finely diced yellow onions
• 1 tablespoon minced garlic
• 2 teaspoons kosher salt
• 1/4 teaspoon white pepper
• 1 bay leaf
• Spice Rub
• 1/4 cup paprika
• 2 teaspoons cayenne pepper
• 2 tablespoons kosher salt
• 2 teaspoons white pepper
• 2 tablespoons black pepper
• 2 tablespoons granulated garlic
• 1 tablespoon chili powder
• 2 tablespoons Mexican oregano
• Fajitas
• 2 lbs boneless skinless chicken breasts

1. Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
2. Add bay leaf and reserve.
3. Mix spice rub ingredients.
4. Wash chicken breasts and pat dry with paper towels.
5. Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
6. Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
7. Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
8. Grill the breasts until cooked through.
9. Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.

marinade, achiote paste, white wine vinegar, olive oil, freshly squeezed orange juice, pineapple juice, yellow onions, garlic, kosher salt, white pepper, bay leaf, rub, paprika, cayenne pepper, kosher salt, white pepper, black pepper, garlic, chili powder, oregano, fajitas, chicken breasts

Taken from www.food.com/recipe/chevys-chicken-fajitas-210482 (may not work)