This yummy marinade and recipe came from Ree Drummond’s Food From My Frontier book. Super easy and really tasty. Start this one the night before so the chicken can really soak up all the yummy flavors in the marinade.
For the marinade, squeeze 3 limes into a food processor. Add 5 garlic cloves (peeled), 1 jalapeno sliced (and de-seeded and de-veined if you want to minimize the spice), 1 tsp salt, 1/2 C cilantro (or more if you are like me), 5 tbsp. olive oil, and 3/4 C tequila. Blend till the mixture is totally pureed. Pour that over 6 boneless skinless chicken breasts in a Ziploc bag, seal it, and stick it in the fridge overnight.
When you are ready to make it, grill up the chicken and then slice it into strips for the fajitas. While you are grilling the chicken, use a grilling basket to also grill some red and green bell peppers and an onion. Heat some flour tortillas over the stove (or grill if you want), then add the chicken, veggies, and top with cheese, sour cream, taco sauce, and whatever else you like.