In celebration of National Tequila Day on Friday I was testing a new adaption of a paloma cocktail when it hit me that it would make a great marinade for chicken fajitas. I usually marinate my chicken for fajitas in fresh citrus juices, so why not add a punch to my fajitas with a hefty drizzle of tequila, plus it was Monday and I feel like tequila in any way is required to get through a hectic Monday.
I tripled the cocktail recipe, added my chicken to marinate and continue tweaking the paloma recipe I was working on. A few hours later I heated up the grill, grilled off my chicken, sliced and served. These paloma cocktail marinated chicken fajitas are juicy, tender with a hint of citrus. All in all a wonderful Monday, Salud!
- 4 pounds boneless skinless chicken breasts
- 2 cups fresh grapefruit juice plus a few grapefruit slices
- 2 teaspoons lime zest
- 4 tablespoons fresh lime juice
- 3 teaspoons salt
- 1 cup tequila
- 1 cup club soda
- In a large bowl combine grapefruit juice, grapefruit slices, lime zest, fresh lime juice, salt and tequila, whisk to combine, add club soda and chicken breasts. Marinate for 2 hours. Preheat grill to medium-high heat and grill chicken 6-8 minutes on each side. Slice and serve.