Total Time
5mins
Prep 5 mins
Cook 0 mins

I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use.

Ingredients Nutrition

Directions

  1. Mix all ingredients in a large plastic container or glass dish.
  2. Place chicken breasts and/or beef (skirt steak) in dish or container making sure that meat is fully submerged and cover tightly.
  3. Marinate several hours or overnight in the refrigerator.
  4. Remove meat from marinade and grill on an outdoor grill, leaving pieces whole.
  5. Cut into strips just before serving with your favorite tortillas and fajita toppings.
Most Helpful

I tried this marinade for our Memorial Day cookout. I marinaded the beef skirt steak overnight. The only issue I had was with the meat. I forgot to tenderized it before marinading. In other words, don't think this marinade will tenderize beef fajitas. However, the marinade did give the fajitas a very good flavor. I saved the recipe and will definitely use it again.

NTexas May 31, 2016

I've tried quite a few recipes for fajitas and this is a winner. I did throw some Jalapeno peppers in to "heat" it up. Husband is pretty critical when it comes to his fajitas and he loved it. Told me it was a keeper. As others noted, makes so much marinade, just adjust the recipe to the quantity you want. Turned out great! Good recipe.

sunfirewpc910 June 10, 2012

Was very good but I think I was expecting a bit more citrus flavouring. I definitely will use it again but may try to tweek it is bit. Even without tweeking it everybody who had the chicken thought it was excellent. The recipe made enough marinade for all 13 boneless chicken breasts with still about an inch of liquid above them.

y1yp March 16, 2011