Redchicken Fajitas

First tenderize the redchicken, by thoroughly thrashing it. Thrash it not only to the bone, but debone it as well, and cut it into small pieces. Prepare a marinade made of the following:
2 Tablespoons olive oil
Juice of 1/2 lime
2 Cloves garlic, finely minced
1/2 Teaspoon ground cumin
1 Cup Cilantro, finely chopped
1/2 Jalapeno, finely chopped

Soak the thrashed redchicken in the marinade for 30 minutes. Meanwhile, in a skillet, sautee, in 2 tablespoons of olive oil, a sweet yellow onion cut in large chunks, and a green pepper cut into thin strips. Then sautee the redchicken for about 5 minutes, and serve the redchicken while still steaming with hot tortilla chips, chopped lettuce, guacamole, sour cream, fried rice, etc.

Note, the recipe above is salt free, and none is really needed, but if you feel like rubbing salt into the wound, feel free to add some to the redchicken.

I hear that there is a popolar local Oxford preparation for game days that begins with choking............

I've always preferred the "beer can chicken" with the chicken receiving a can of beer up its nether regions.

Make sure you overcook it.

It's a certainty that the redchicken is carrying some gawd awful bacteria that will rip your innards if you don't get it hot enough.

Remember the  rule in the preperation of ANY Redchicken whether you grill it, barbecue it, charcoal it, bake it or even deep-fry it you must always first remove the khaki's. I think Redchicken comes with a USDA warning label attached to the khaki's.