Chicken Fajitas Marinade
This chicken fajitas marinade creates tender, juicy meat packed with smoky, zesty flavor. The balanced blend of lime juice, spices, and oil thoroughly coats chicken and vegetables for maximum taste.
Ingredients
1.5 pounds boneless, skinless chicken breasts or thighs, sliced against the grain into 1/2-inch strips
2 large bell peppers, cored and sliced into 1/4-inch strips
1 large yellow or white onion, sliced into 1/4-inch half-moons
1/4 cup olive oil
1/3 cup fresh lime juice
1/4 cup water
1 teaspoon granulated sugar
1 1/4 teaspoons kosher salt
1/4 teaspoon ground cumin
2 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 to 2 tablespoons chili powder
1/4 teaspoon black pepper
1 tablespoon neutral oil, for cooking
Warm flour or corn tortillas, for serving
Salsa, guacamole, and sour cream, for serving
Instructions
1. In a medium bowl, combine the olive oil, fresh lime juice, water, sugar, kosher salt, cumin, minced garlic, smoked paprika, onion powder, chili powder, and black pepper. Whisk for about 30 seconds until well combined.
2. Slice the chicken against the grain into uniform 1/2-inch strips. Slice the bell peppers into 1/4-inch strips and the onion into 1/4-inch half-moons.
3. Add the sliced chicken, bell peppers, and onions to a large resealable plastic bag or shallow glass dish. Pour the marinade over the top and toss well to coat everything evenly.
4. Cover and refrigerate for at least 30 minutes or up to 8 hours.
5. Remove the marinated chicken and vegetables from the refrigerator 20 minutes before cooking.
6. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon neutral oil.
7. Using tongs, add the chicken and vegetables to the hot pan, letting excess marinade drip off. Cook in a single layer for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp with lightly charred edges.
8. Serve immediately with warm tortillas, salsa, guacamole, and sour cream.
Notes
Use freshly squeezed lime juice for the best flavor.
Marinate for at least 30 minutes and no longer than 8 hours.
Do not overcrowd the pan; cook in batches if needed.
Chicken is fully cooked when it reaches 165°F internally.
Chicken thighs can be used instead of chicken breasts for juicier results.
Find it online: https://slicesync.com/best-chicken-fajitas-marinade-recipe/