Chicken Fajita

• Marinade
• 1/2 cup oil
• 1/3 cup lime juice
• 1 tsp. sugar
• 1/4 t cumin
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup chopped onions
• 1 tsp. dried oregano
• 1/2 T paprika.
• 1 can beer
• 1/2 tsp. pepper
• 1 tsp cayenne pepper (opt.)
• 1/c cup chopped cilantro
• Dash of worcestershire sauce.
• Dash of liquid smoke
• Place all ingredients in blender and blend until mixture is smooth. Pour in container or Ziploc bag where chicken will marinade.
• Ingredients
• 2 lbs chicken, I prefer dark meat, deboned and leave chicken meat whole(can substitute pork or beef if prefer.
• 1 each of red, green, and yellow pepper.
• 1 each yellow and red onions, sliced.

1. Method
2. 1. Heat barbecue grill or set oven to broil and barbecue/broil peppers until skin is charred on all sides. Place peppers in brown bag for about 20 minutes. Remove from bag and peel off outer layer of skin. At this point, if making ahead, slice peppers into strips, place in airtight container and cover peppers in olive oil all the way to the top. Store in refrigerator. Can be done up to a week in advance.
3. 2. Put deboned chicken into the marinade for at least 6 to 24 hours (the longer the better).
4. 3. Heat grill and grill chicken until done on all sides about 10 to 15 minutes. Chicken is done when juice runs clear. Remove from grill and let cool. If making ahead, place in warm oven until ready to saute.
5. 4. When chicken is ready to be sauteed, slice them into bite size pieces.
6. 5. Heat saute pan on medium high. Add olive oil from soaking peppers. When oil is hot, saute onions until slightly caramelized. Add the peppers and chicken to heat through. Remove and serve at once.
7. 6. Serve on floured tortillas accompanied with lettuce, Mexican cheese, tomatoes, guacamole, and sour cream on the side.

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Taken from www.epicurious.com/recipes/member/views/chicken-fajita-1208450 (may not work)