Fajita Marinade

irishred5's Note:

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3.5 cups

• 1 ½ cups oil
• ¾ cup soy sauce
• ¼ cup Worcestershire sauce
• 2 tablespoons dry mustard
• 2 ½ teaspoons salt
• 1 tablespoon ground pepper
• ½ cup wine vinegar
• 1 ½ tablespoons dried parsley
• 2 minced garlic cloves
• 1⁄3; cup lemon juice

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.

Reviews

[y1yp]

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.

[Aspiring Chef #897117]

This was good! I didn't use all of it because it made too much for the amount of meat I had. I will try it with chicken. I didn't have parsley so I'm going to have to pick some up when I pick up the chicken.