Margarita Chicken Fajitas

August. Phoenix at peak summer — 116 degrees on Tuesday, the kind of heat that makes you question human civilization's decision to build a city here, that makes the concrete buckle and the air shimmer and the grill thermometer read 200 before I even light the charcoal. The desert in August is not a place. It is a condition. You endure it. You survive it. You cook at 5 AM and again at 8 PM and you do not go outside between those hours unless you are responding to a fire, which, even in a pandemic, does not stop.

Sofia started first grade remotely this week. She sat at the kitchen table at 8:30 AM with her laptop open and her pencil ready and her teacher's face on the screen and she was... fine. Better than fine. She answered questions. She read aloud when called on. She wrote her name in cursive (a new skill, practiced all summer). She raised her hand by clicking a button, which she figured out faster than I figured out how to unmute myself on my first department Zoom call. My six-year-old has better digital literacy than her fire captain father. The future belongs to them.

The challenge is not Sofia. The challenge is Diego. Three years old, no school, no toddler program (still closed), and an energy level that defies the laws of thermodynamics. He requires constant engagement or he engages with everything he should not — cabinets, electrical outlets, the dog next door, my competition trophies, the garden (the jalapeño plants are now permanently reinforced with chicken wire, a fortification I should not need against my own son). On my off days, I manage Diego while Sofia does school and Jessica works. On shift days, Jessica manages both, which is either heroism or martyrdom depending on who you ask. She says it is Tuesday.

I made a new recipe this week: grilled chicken shawarma. Chicken thighs marinated in yogurt, cumin, turmeric, paprika, garlic, lemon. Grilled over charcoal, sliced thin, served in warm pita (store-bought — I have not yet attempted homemade pita, but it is on the list) with tahini sauce, pickled red onion, and a cucumber-tomato salad. It is Middle Eastern in origin and Rivera in execution — the grill, the bold spices, the emphasis on flavor over fuss. Recipe #72 in the notebook. The notebook is becoming a world tour.

The shawarma notebook entry got me thinking about everything I love in a grilled chicken recipe—the char from real charcoal, the brightness of citrus cutting through warm spice, a wrap you can hand to a six-year-old managing a laptop and a three-year-old dismantling the jalapeño garden simultaneously. Margarita Chicken Fajitas hit every one of those notes: a lime-and-tequila marinade that does most of the work while you’re watching the sun go down to a bearable 104, peppers and onions blistered right alongside the chicken, and warm tortillas ready the moment the grill comes off heat. It’s the same philosophy as recipe #72—Rivera execution, big flavor, no fuss—just with a Southwest accent that feels right at home in August in the desert.

Prep Time: 15 min (plus 30 min marinating) | Cook Time: 15 min | Total Time: 1 hr | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken thighs
1/4 cup fresh lime juice (about 3 limes)
3 tablespoons tequila (blanco)
2 tablespoons orange juice
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
2 bell peppers (red and yellow), sliced into strips
1 large yellow onion, sliced into half-rings
8 small flour tortillas, warmed
Optional toppings: sour cream, guacamole, fresh salsa, shredded Monterey Jack, lime wedges

Instructions

Make the marinade. In a bowl or zip-top bag, whisk together lime juice, tequila, orange juice, 1 tablespoon olive oil, garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
Marinate the chicken. Add chicken thighs to the marinade, turning to coat. Seal and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate longer or the citrus will break down the texture.
Prep the vegetables. Toss sliced peppers and onion with remaining 1 tablespoon olive oil and a pinch of salt. Set aside.
Heat the grill. Prepare a charcoal or gas grill for medium-high heat (about 425—450°F). Oil the grates lightly.
Grill the chicken. Remove chicken from marinade, letting excess drip off. Grill 5—6 minutes per side until cooked through and nicely charred, reaching an internal temperature of 165°F. Transfer to a cutting board and rest 5 minutes.
Grill the vegetables. While chicken rests, grill peppers and onions in a grill basket or cast-iron skillet set over the grates, tossing occasionally, until softened and lightly charred, about 6—8 minutes.
Slice and serve. Slice chicken thin against the grain. Arrange chicken and vegetables on a platter and serve immediately with warm tortillas and your preferred toppings.

Nutrition (per serving)

Margarita Chicken Fajitas — When the Grill Is the Only Thing That Makes Sense