I call this a "cheat" sauce because you don't actually cook the meat in the sauce. I have found that the flavors become too subtle for me during cooking. Rather, I prefer to cook my chicken plainly (sous vide* is the recommended method) or simply buy a roasted chicken. Shred the meat after it is cooked and mix in the sauce. I think it's fabulous. This recipe provides enough sauce for 2 large chicken breasts.
1/4 C olive oil3T lime juice1t cumin2t Thai fish sauce**1/4t each salt and pepper1t garlic powder1/2t cayenne peppercilantro - chopped
1. Whisk everything together. Shred cooked chicken and thoroughly mix in the sauce. Use with your favorite fajita toppings (peppers, onions, sour cream, etc).
* Sous vide the chicken 2 hours at 145 degrees (3 hours if straight out of the freezer). My absolute favorite are the individually vacuum-packed lemon garlic chicken breasts from Wegman's Supermarket. You can sous vide them right in their packaging.
** Yes, Thai fish sauce. This was the result of an accident, where I grabbed the wrong bottle out of the fridge (meant to grab Liquid Smoke). But it was so good I just stuck with this recipe.
Credits: Jennifer Jacobs