Marinade for Grilled Chicken Fajitas

My daughter requested chicken fajitas for her birthday dinner, and so I scrambled.  The last time I made fajitas–steak fajitas for my son’s birthday dinner–I made a marinade for the beef that didn’t quite hit the mark (no lime or cumin!).  Let’s just say the dish didn’t taste like beef fajitas.  This time, I didn’t want another fajita flop on my hands, so off to the store I went to get the right ingredients.  It paid off.  The chicken was incredibly delicious and was a big hit.  The marinade, complete with lime and cumin (and a few other ingredients of course) elevated the chicken to the fajita level.  Finally–success!

This is a great, tangy marinade for chicken breasts even if you do not intend to make fajitas.  But don’t try to substitute lemon for the lime!  Below is the recipe.  Illustrated instructions follow.

Print Recipe
Marinade for Chicken Fajitas
HollyTrail.com © 2019
Course Main Dish
Keyword Main Course
Servings
chicken breasts
Ingredients
  • 1 small onion
  • 1/2 tablespoon garlic (about 1 clove)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons freshly squeezed lime juice (about 1 lime)
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon oregano, dried [or 1/2 tablespoon fresh oregano]
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
Course Main Dish
Keyword Main Course
Servings
chicken breasts
Ingredients
  • 1 small onion
  • 1/2 tablespoon garlic (about 1 clove)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons freshly squeezed lime juice (about 1 lime)
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon oregano, dried [or 1/2 tablespoon fresh oregano]
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
Instructions
  1. Peel and finely chop onion and mince garlic. Set aside.
  2. In a small bowl or 2 cup Pyrex measuring cup, vigorously mix together olive oil, vinegar, lime juice, salt, sugar, oregano, cumin, and black pepper. Mix in chopped onion and minced garlic until well-combined.
  3. In a shallow dish, pour marinade over 4 to 6 chicken breasts that have been salted. Marinate in the refrigerator for 3-4 hours. Discard any remaining marinade before grilling or pan frying.
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STEP-BY-STEP INSTRUCTIONS

This marinade makes enough for about 4 to 6 medium chicken breasts.  Mince a clove of garlic and chop 1 small onion.  As you can see, I didn’t chop the onion too finely (but it was still OK)!

Then in a measuring cup or small bowl, fork blend 1/4 cup olive oil, 2 tablespoons red wine vinegar, freshly squeezed juice from one lime, 1/2 teaspoon each of salt, sugar, and dried oregano, 1/8 teaspoon of ground cumin, and a 1/4 teaspoon of freshly ground pepper.  Mix in the onions and garlic.

Place uncooked chicken breasts seasoned with some salt in a dish and pour over the marinade.  Turn the chicken over a couple of times to ensure that the chicken is coated in the marinade on all sides.

Refrigerate for 3-4 hours.  Discard marinade and grill chicken on indirect medium heat until done, about 12 minutes per side.

Slice and serve with tortillas and fajita sides, like sauteed/grilled onions and bell peppers, grilled chilies, salsa, rice, beans, guacamole, sour cream, shredded hard cheese.  This chicken tastes great even if you do not plan on using it for fajitas!

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