Chicken Fajitas

Last week we made this rub. Today, we are going to use it to make fajitas. You can make fajitas with a marinade and sometimes I do it that way, but a rub is faster and most of the time, fast is what we need around here. The rub has a lot of good flavor, but not quite enough heat for fajitas, so we will use a bit more chipotle to bring it up where we want it. I can’t remember where I got this particular bottle of ground chipotle, but I guess it was made by Amish people. We live pretty close to Amish country and I have even had reason to stop and do business with them a time or two and I can’t say they strike me as the kind of people who would eat a lot of chili powder, but what do I know? Anyway – trim the skinless, boneless chicken breasts of fat and other undesirable bits and pound them out to an even thickness. Lay them on a plate and anoint them with some good olive oil and sprinkle them generously with the rub mixture. Then go over them with a good sprinkle of the ground chipotle pepper. You can use cayenne or any other sort of hotter type ground peppers, but I think chipotle is best because of the smokiness it imparts and also because I love the heat of jalapenos. A nice bright heat that fades quickly so the next bite can hurt ya just as bad! Pat all the dry ingredients on with your fingers, so that it kind of melds with the oil. Just like the pork chops, this can be grilled right away, or as I prefer, it can sit around a couple hours and the flavor will deepen and soak into the meat a little more.
About 20 minutes before you grill the chicken, slice up a bunch of onions and sweet peppers and saute them in olive oil until a little browned but still nicely crisp. Finish them with a couple teaspoons of the rub and saute briefly. Meanwhile, grill the chicken until it is as done as you like – grills vary too much for me to be able to give you an exact time, but on a hot grill, about 6 or 7 minutes per side will do it. On a cutting board, slice the chicken against the grain and layer on serving platter with the onions and peppers.Heat flour tortillas until soft enough to work with and serve with the chicken mixture, grated sharp cheese, additional hot sauce, salsa, pico de gallo, sour cream or what ever you like.Repeat as needed.