Prep 15 mins
Cook 24 hrs
We prefer chicken to steak fajitas in our house, but I'm sure it would taste great with beef as well. I ALWAYS marinate boneless, skinless breasts OVERNIGHT, grill, and slice thinly. I also use half the marinade for sliced onions and peppers, which I marinate in a seperate ziplok bag, then saute in a hot skillet. If serving buffet style, I lower the flame in the skillet, add a little of the veggie marinade, and the sliced, grilled chicken to the skillet. That way, nothing gets cold or dried out.
- 44.37 ml olive oil
- 7.39 ml lime rind
- 403.98 g can low sodium chicken broth
- 44.37 ml lime juice
- 29.58 ml Worcestershire sauce
- 9.85 ml ground cumin
- 4.92 ml salt
- 2.46 ml dried oregano
- 3.69 ml pepper
- 2 garlic cloves, pressed or minced
- Combine all ingredients in a large freezer bag, add meat of choice and marinate in fridge overnight.
very nice... I skipped the broth, added a couple of tbsp. of tequila and only marinated for about 2 1/2 hrs,grilled the chicken, it was very tender. Thanks for a good base marinade!