My Favorite Fajita Marinade |
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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 4 |
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We prefer chicken to steak fajitas in our house, but I'm sure it would taste great with beef as well. I ALWAYS marinate boneless, skinless breasts OVERNIGHT, grill, and slice thinly. I also use half the marinade for sliced onions and peppers, which I marinate in a seperate ziplok bag, then saute in a hot skillet. If serving buffet style, I lower the flame in the skillet, add a little of the veggie marinade, and the sliced, grilled chicken to the skillet. That way, nothing gets cold or dried out. Ingredients:
3 tablespoons olive oil |
1 1/2 teaspoons lime rind |
1 (14 1/4 ounce) can low sodium chicken broth |
3 tablespoons lime juice |
2 tablespoons worcestershire sauce |
2 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon dried oregano |
3/4 teaspoon pepper |
2 garlic cloves, pressed or minced |
Directions:
1. Combine all ingredients in a large freezer bag, add meat of choice and marinate in fridge overnight.
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