Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I developed this marinade for fajitas when the local grocery store quite carrying my favorite marinade. The longer you marinade, the better they are! I have never measured my ingredients, I just dump and taste. Ingredient measurements may be changed to suite taste.

Ingredients Nutrition


  1. Mix all ingredients, set aside 1/4 cup. Marinade chicken or steak at least 3 hours in remaining marinade (the longer you marinade, the better the flavor).
  2. Heat the barbecue grill! Grill your meat until tender (don't overcook, meat will be dry). When the meat is done, slice into desired sized pieces for your fajitas.
  3. Slice green peppers and onions into desired sized pieces and place in a sheet of alumumin foil that is large enough to wrap your veggies in, add remaining marinade. Wrap up tightly in foil and place on grill. Cook until tender (20-30 min.).
  4. Serve with warm flour tortillas, sour cream, salsa, cheese, anything your heart desires!
  5. I found that fresh pico de gallo works great.
  6. Pico De Gallo.
  7. 4 fresh tomatoes, diced.
  8. 2-3 jalpenos (to suite your taste), diced, remove seeds except for one.
  9. 1/2-1 onion, diced.
  10. 1-2 T garlic, diced (to suite your taste).
  11. 1 T cilantro (preferably fresh).
  12. Dash of lime juice.
Most Helpful

Great marinade! I used a flank steak. Instead of using the foil method for the vegies, I put them in a zip-lock bag with the reserved marinade for about an hour, and then grilled them in a vegie basket. Served in flour tortillas with sour cream and salsa.

Outta Here June 05, 2010