Easy Chicken Fajita Marinade Food

EASY CHICKEN FAJITA MARINADE

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.

CHICKEN FAJITA MARINADE

Steps:

• To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well.
• To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

TO-DIE-FOR CHICKEN FAJITA MARINADE

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.

MARINATED CHICKEN FAJITAS

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.

EASY FAJITA MARINADE

Steps:

• Put all the ingredients in a large Ziploc bag.
• Add the meat.
• Marinade 8 hours or overnight.
• Remove meat from marinade and cook.

EASY SKILLET CHICKEN FAJITAS

Steps:

• Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
• Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
• Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
• Cook marinated chicken strips in a wok over medium-high heat until brown (retain marinade). Use cooking oil to prevent sticking.
• Add green pepper and onion, and stir-fry for about 1 minute.
• Add remaining marinade, stir-fry until liquid "escapes".
• Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese. Sprinkle with a dash of your pre-mixed fajita seasoning (do this for all four of 'em).
• Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7 minutes.
• Microwave, still wrapped, 15 seconds each.
• Serve with picante sauce , pico de gallo, or other desired topping.

EASY CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.

MARINATED CHICKEN FAJITAS

Steps:

• Cut the chicken breast into strips.
• Mix onions, peppers, olive oil, lime juice, garlic and salsa.
• Add chicken and marinate 2-12 hours.
• Broil or pan fry all together until chicken is done.
• Divide among tortillas.
• Top with extra salsa, shredded cheese, lettuce -- however you like.
• ENJOY!

BEEF FAJITA MARINADE - SUPER EASY!

Steps:

• Trim fat from steak.
• Pound steak lightly to tenderize.
• Combine ingredients in gallon-size zipper baggie. Zip closed and shake well to combine.
• Add meat to baggie.
• Refrigerate overnight.
• Grill until desired doneness.