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"Jack Tyler" <marketingREMOVE_THISpro@houstonREMOVE_THIS.rr.com> wrote in 
message news:XLJQd.8384$911.5470@fe2.texas.rr.com...
>
> "expostfacto" <boxset@earthlink.net> wrote in message 
> news:1108565499.041466.58410@l41g2000cwc.googlegroups.com...
>>
>> Hello,
>>
>> I was wondering if any of you have any good chicken fajita recipes you
>> can pass on. I'm interested in everything from the brand of meat you
>> buy, marinades, grilling technique, etc.
>>
>> I know you will laugh, but I'm looking for the style of chicken fajitas
>> that Casa Ole' serves (yeah, I know!), but if you have a great recipe,
>> I'd be interested in that as well.
>>
>> Been a vegetarian for the past 15 years, and I'm totally lost on the
>> poultry thing.
>>
>> thanks in advance,
>> epf
>
> I use Goya's Mojo Criollo (a citrus marinade available at most 
> supermarkets in Houston/Austin/San Antonio, in the Mexican food section) 
> with soy sauce added to it.  Marinade a minimum of two hours.... the 
> longer the better.... and grill off of the hottest coals, or on a "low" to 
> "medium" on a gas grill selection to get the center cooked without burning 
> the outside.
>
> Jack Tyler
> www.HoustonRestaurantBiz.com

Welcome back to the wonderful world of meat epf!

My wife started buying "organic" chicken from Whole Foods.  I was
a little perturbed until I tasted it and also when she told me that it was
not more expensive than "inorganic" (hehehe) chicken at HEB.  I had
never put much stock in an ill-defined term that I figured to make the
produce overpriced and possibly not as tasty.  I am still not converted
to this organic stuff in general but I must say that this is the best 
chicken
that my wife has ever cooked.  I would expect it to make good fajitas.

By the way, citrus and soy sauce (among other ingredients) in marinades
(and BBQ sauces)  make a good combination.  I'll have to try the Goya
product and get my Mojo Criollo workin'.