To Die For Chicken Fajita Marinade Recipes

EASY CHICKEN FAJITA MARINADE

Easy Chicken Fajita Marinade image

This is a simple fajita marinade that has been bounced around in my family for at least 15 years. It's simple, tasty, easily altered for a twist on the taste, and can be easily prepared in under 15 minutes. Serve with other fajita elements and enjoy! Some ideas: sauteed green bell pepper with white or yellow onions, jalapeno slaw, homemade salsa (tomato or mango), etc.

Provided by jmcdaneld

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 4h35m

Yield 10

Number Of Ingredients 8

Ingredients

½ cup vegetable oil
2 tablespoons chili powder
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
3 pounds skinless, boneless chicken breasts, cut into strips

Steps:

Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken strips from marinade; discard used marinade.
Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.9 g, Cholesterol 70.3 mg, Fat 14.1 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 74.3 mg, Sugar 4 g

TO-DIE-FOR CHICKEN FAJITA MARINADE

To-Die-For Chicken Fajita Marinade image

Great marinade for chicken fajitas on the outdoor grill or the George Foreman. Smells great! Update: volume of oil for the marinade has been reduced.

Provided by londongavchick

Categories Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1/4 cup water
1/2 cup lime juice
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons pepper
2 tablespoons Worcestershire sauce
2 lbs boneless skinless chicken breasts

Steps:

Mix first seven ingredients and pour into ziplock bag with chicken breasts.
Marinade for 1/2 to a few hours but chicken is overpowered by the lime juice if left too long.
Grill each breast until no longer pink in the middle--about 6 minutes on each side for the George Foreman.
Remove from grill and wrap in aluminum foil.
Let rest for ten minutes before slicing.
Serve with tortillas, sauteed onions and peppers.

CHICKEN FAJITA MARINADE

Chicken Fajita Marinade image

Make and share this Chicken Fajita Marinade recipe from Food.com.

Provided by nippaero

Categories Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon brown sugar
1 tablespoon olive oil
1/4 cup cilantro
2 minced garlic cloves
1 chicken bouillon cube
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper

Steps:

Cut Chicken into 1/2 inch strips.
Dissolve bullion into 1/4 cup water and mix ingredients together.
Place chick and marinade into a plastic bag or bowl and refrigerate for at least 1 hour.

Nutrition Facts : Calories 53.8, Fat 3.6, SaturatedFat 0.5, Cholesterol 0.1, Sodium 283.2, Carbohydrate 5.3, Fiber 0.2, Sugar 4, Protein 0.4

MARINATED CHICKEN FAJITAS

Marinated Chicken Fajitas image

For zippy meal, give Eleanor Martens' stir-fry idea a try. "It's quick and easy," she confirms from Rosenort, Manitoba.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon canola oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 pound boneless skinless chicken breast, cut into 1/4-inch strips
1 each medium green , sweet red and yellow pepper, cut into 1/2-inch strips
2 small onions, cut into 1/2-inch strips
12 flour tortillas (8 inches), warmed
6 tablespoons reduced-fat sour cream
6 tablespoons salsa

Steps:

In a bowl, combine the first seven ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag. Add chicken, peppers and onions. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a nonstick skillet or wok, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes or until chicken juices run clear. Spoon onto tortillas. Top with sour cream and salsa. Roll up.

Nutrition Facts :

FAJITA MARINADE

Fajita Marinade image

I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use.

Provided by irishred5

Categories Chicken Breast

Time 5m

Yield 3 1/2 cups

Number Of Ingredients 10

Ingredients

1 1/2 cups oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 tablespoon ground pepper
1/2 cup wine vinegar
1 1/2 tablespoons dried parsley
2 minced garlic cloves
1/3 cup lemon juice

Steps:

Mix all ingredients in a large plastic container or glass dish.
Place chicken breasts and/or beef (skirt steak) in dish or container making sure that meat is fully submerged and cover tightly.
Marinate several hours or overnight in the refrigerator.
Remove meat from marinade and grill on an outdoor grill, leaving pieces whole.
Cut into strips just before serving with your favorite tortillas and fajita toppings.

Nutrition Facts : Calories 911.2, Fat 95, SaturatedFat 12.2, Sodium 5305.4, Carbohydrate 12.1, Fiber 1.7, Sugar 3.9, Protein 8

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