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1
Place a piece of waxed paper or plastic wrap on a countertop or cutting board.
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2
Place one chicken breast on top and cover with another piece of waxed paper or plastic wrap.
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3
With a mallet, hammer, or other pounding device, pound the chicken breast 1/8 inch thick.
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4
Continue in the same way until all the breasts are flattened.
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5
Set aside until ready to cook, or cover and refrigerate for up to 2 days.
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6
When ready to cook the fajitas, finely grate the onion.
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7
In a large nonreactive dish, mix the onion and its juice with the orange juice and soy.
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8
Remove the waxed paper or plastic wrap, and place the chicken in the onion-orange-soy mixture.
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9
Turn to coat both sides.
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10
Set aside to marinate for at least 15 minutes and up to 45, turning once or twice.
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11
If grilling, prepare a charcoal fire and allow the coals to bum until they are mostly covered with white ash and a few red spots show through here and there.
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12
This will take about 40 minutes.
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13
When the fire is ready, place the chicken breasts on the grill rack directly above the coals.
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14
Cook until no longer pink but still moist in the center, about 1 to 2 minutes on each side.
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15
If frying, divide the oil between 2 large frying pans and set over medium-high heat until the oil begins to smoke.
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16
(You can use 1 frying pan to save on dishes and cook the fajitas in several rounds.)
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17
Add as many chicken breasts as will fit in one uncrowded layer.
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18
Cook until no longer pink but still moist in the center, about 1 1/2 minutes on each side.
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19
Remove and drain off any liquid from the pan.
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20
Continue cooking another round until all of the breasts are cooked.
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21
Cut the chicken into thin strips.
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22
To assemble place about 1/3 cup of chicken in the middle of a tortilla.
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23
Top with some shredded lettuce, sour cream, and Green Olive-Cilantro Salsa.
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24
Fold and serve.
