Celebrate the Fourth of July

Summer is officially here! The perfect season to entertain! I just celebrated my family’s summer Christmas and made my favorite sugar cookies with the perfect every time vanilla buttercream. Always a crowd favorite! And with the Fourth of July right around the corner, there’s no better way to celebrate the long days of sunlight than with a backyard get together. A few years ago I hosted a summer fiesta consisting of a taco bar with my favorite chicken fajita tacos. This recipe is so quick and easy for you to prep a day ahead and then just bake before your event. They also pair great with my new reinvented infinity paloma! Here’s to a few months of sun! Cheers! 

Linda’s Chicken Fajitas: 

Yields for 8 pounds boneless chicken breasts 

8 boneless, skinless chicken breasts

2 cups vegetable oil

1 cup low sodium soy sauce 

2 jalapeño peppers, stems removed. Seeds and membranes intact.

1 tablespoon Lawry’s seasoned salt

1 tablespoon cracked black pepper 

1 tablespoon garlic powder 

¼ cup fresh squeezed lime juice

½ teaspoon dried basil

½ teaspoon dried thyme 

½ teaspoon cumin 

1 chopped yellow onion (I usually only use half or omit when cooking because I am very sensitive). 

• Trim chicken breast to remove any excess fat or skin. Place in gallon freezer ziplock bags. 

• Add remaining ingredients in a blender or food processor and purée. Pour marinade into bags with chicken and place in the refrigerator overnight or up to 24 hours. 

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and then with parchment paper.

• Place chicken breasts on prepared sheet. (I always add a little extra of the marinade to the tops of each. Bake chicken for 45 minutes or until the internal temperature reaches 165 degrees. 

• Remove from oven, cover with a sheet of foil and let rest for 10 minutes. Transfer chicken to a cutting board and slice into strips. Serve with any taco bar toppings or tortilla shells you like!