CHILI RUBBED CHICKEN FAJITAS
Chevy's Fresh Mex Restaurant Recipe
2 pounds boneless, skinless chicken breasts
2 cups Yucatan Marinade (recipe below)
2 tablespoons Fuego Spice Mix
To marinate the Chicken: Place the meat in a resealable container. Pour the marinade over the chicken, and move it around until it is evenly covered. Marinate in the refrigerator for 6 to 8 hours
To grill the Chicken: Start the coals in a charcoal grilled or preheated gas grill. Remove the chicken from the marinade and coat it with the spice mix. Place the chicken on the grill and leave undisturbed until the grill marks form, then rotate the meat 90 degrees to create a second set of marks. After 3 to 4 minutes, turn the chicken and cook the other side. Transfer the chicken to a work surface. Slice the chicken into 1/2 inch strips.
1/3 cup achoite paste (annato seed paste)
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 cup fresh orange juice
1 small onion, finely diced
1 clove crushed garlic
2 teaspoons salt
Combine all ingredients, in a food processor if possible. You can add some spices additional if you want. Be sure the achoite paste is mixed in with the other ingredients well.