Chicken Fajita Marinade

When I think of summer cookouts and lively gatherings, the first thing that comes to mind is my Chicken Fajita Marinade. This marinade has been my go-to recipe for years, bringing out the best flavors in every bite of chicken. I remember the first time I made it for friends—there was laughter, stories, and the tantalizing aroma of spices wafting through the air. The anticipation as the chicken grilled to perfection was almost unbearable! Everyone eagerly awaited to dive into their fajitas, and honestly, I don’t think any of us could resist going back for seconds. Every bite was a flavor bomb, and I knew I had to share this recipe with the world.

Chicken Fajita Marinade Shopping List

Gathering the ingredients for the Chicken Fajita Marinade is both fun and essential. The key players in this recipe work harmoniously to elevate the flavor of your chicken, ensuring every bite is packed with zest and satisfaction. Let’s take a closer look at what you’ll need:

• 2 teaspoons dry oregano: Adds a warm, aromatic flavor that complements the spices.
• 2 teaspoons chili powder: Provides a mild heat and depth, making the marinade well-rounded.
• ½ teaspoon ground coriander: Offers a citrusy flavor to balance the spices.
• 2 teaspoons ground cumin: Infuses an earthy taste that’s classic in fajita recipes.
• 4 finely grated garlic cloves: Essential for that robust, savory flavor.
• ½ peeled finely grated shallot: Adds sweetness and complexity to the marinade.
• Zest of 2 limes: Brightens the dish with a fresh citrus aroma.
• Juice of 3 limes, about 6 tablespoons: Provides acidity to tenderize the chicken and enhance flavor.
• 2 tablespoons honey: Balances the acidity with a touch of sweetness.
• ½ cup olive oil or neutral flavored oil: Helps emulsify the marinade and keeps the chicken juicy.
• 1 ½ to 2 teaspoons coarse salt: Essential for seasoning the chicken properly.
• ½ to ¾ teaspoon freshly ground pepper: Offers warmth and enhances all the flavors.
• Up to 3 pounds of chicken – breast, thighs, drums, or wings: The star of the show!

Recipe Steps for Chicken Fajita Marinade

Now that you have all your ingredients lined up, let’s dive into the steps for making your Chicken Fajita Marinade. The process is as easy as it is rewarding. Just follow these simple instructions, and you’ll be ready to grill in no time!

1. Add all the ingredients except the oil and the chicken to a medium-sized bowl. This is where the magic begins, so make sure to get every bit of the oregano, chili powder, cumin, and garlic.
2. Next, slowly drizzle in the olive oil while continually whisking. This step is crucial as it will emulsify the marinade, binding the flavors together into a luscious mixture.
3. Add the chicken directly to the bowl. You can also transfer everything to a resealable plastic bag if you prefer to mix it that way. Just make sure every piece of chicken is well-coated in that fabulous marinade.
4. Marinate it in the fridge for 2 to 24 hours. If you want to go all out, you can even marinate it for up to 48 hours; just don’t forget to keep an eye on it!
5. If you’re using the blender method, blend all the ingredients except the chicken until emulsified. This will give your marinade an incredibly smooth consistency, perfect for coating the chicken.
6. Once blended, transfer the marinade to a bowl with the chicken or into a resealable plastic bag again to mix well.
7. When it’s marinated and ready to cook, you have two options: pan-sear or grill!
8. To pan-sear, heat up 1 to 2 tablespoons of oil in a non-stick skillet over medium-high heat. Add the chicken and cook each side for about 6 to 7 minutes. Watch for that beautiful golden brown color!
9. If you opt to grill, preheat the grill to medium-high heat (around 325 to 350 degrees F). Place the chicken on the grill, cooking for about 6 to 7 minutes per side. Just remember to keep the grill closed for the best results.
10. Whichever method you choose, make sure to check the chicken’s internal temperature. White meat should reach 165° F and dark meat 175° F. Once done, let the chicken rest for 3 to 4 minutes before serving.

Variations to Try

If you’re ready to switch things up, here are some creative variations to try with your Chicken Fajita Marinade. Exploring these options can add a fresh twist to your meals, keeping things exciting!

• Spice it Up: Add more heat with crushed red pepper flakes or a dash of hot sauce for a spicier marinade.
• Herb Infusion: Experiment with fresh herbs like cilantro or parsley in the marinade for an extra burst of flavor.
• Citrus Twist: Use lemon or orange juice instead of lime for a different citrus profile.
• Sweet Variations: For a hint of sweetness, consider adding a little more honey or even a splash of orange juice.
• Grilled Veggies: Don’t forget to marinate some bell peppers and onions along with the chicken for a complete fajita experience.
• Use the Marinade for Dipping: Make extra marinade, boil it, and use it as a dipping sauce for your fajitas.

How to Enjoy Chicken Fajita Marinade

Serving up your Chicken Fajita Marinade is where the fun really begins! Here’s how to create a memorable meal:

• Wrap it Right: Serve the marinated chicken in soft tortillas with grilled onions and bell peppers for an authentic experience.
• Top it Off: Don’t forget your favorite toppings—sour cream, guacamole, and fresh salsa elevate your fajita game.
• Perfect Pairings: This dish pairs beautifully with Mexican rice or a fresh salad for a complete meal.
• Occasion Ready: Whether it’s Taco Tuesday or a summer cookout, these fajitas are sure to impress.
• Storage Tips: Store any leftover cooked chicken in an airtight container for up to three days. You can also freeze it for longer storage.
• Make it a Feast: Consider serving your fajitas as part of a larger Mexican feast, including quesadillas and churros for dessert!

FAQ

Conclusion

The Chicken Fajita Marinade is truly a game changer for your meals, infusing rich flavors that transform ordinary chicken into something extraordinary. I encourage you to try this recipe and experience the magic for yourself. It’s perfect for gatherings or cozy dinners at home, and once you start using it, you’ll find it hard to go back to plain chicken!

Chicken Fajita Marinade

The ultimate flavor booster for any chicken dish! This Chicken Fajita Marinade makes for a quick, easy, and tangy addition to your weeknight dinners. Grilled to perfection, it’s a delightful blend of spices that brings out the best in your chicken. Perfect for gatherings or just a cozy meal at home, you’ll want to make this marinade tonight!

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Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 250 kcal

Equipment

• Grater
• Mixing Bowl
• Blender
• Skillet
• Frying Pan
• Whisk
• Peeler

Ingredients

  

• 2 teaspoons dry oregano
• 2 teaspoons chili powder
• ½ teaspoon ground coriander
• 2 teaspoons ground cumin
• 4 finely grated garlic cloves
• ½ peeled finely grated shallot
• 2 Zest of 2 limes
• 3 Juice of 3 limes, about 6 tablespoons
• 2 tablespoons honey
• ½ cup Olive oil or neutral flavored oil
• 1 ½ to 2 teaspoons coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Instructions

 

• Add all the ingredients except the oil and chicken to a medium-sized bowl.
• Next, slowly drizzle in the oil while continually whisking until it becomes emulsified.
• Add the chicken directly to the bowl and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
• Marinate it in the fridge for 2 to 24 hours, or up to 48 hours if necessary.
• Add all the ingredients but the chicken to a blender and blend on high speed until emulsified.
• Transfer the marinade to a bowl along with the chicken, and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
• Marinate it in the fridge for 2 to 24 hours. You can push it to 48 hours if you have to.
• To Pan Sear: I usually use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium-high and place the chicken in the pan. Cook for about 6 to 7 minutes per side. Be sure to keep an eye on the heat; you don’t want things to burn, you want the chicken and marinade ingredients to brown up just like this. If you notice things are browning too quickly, then turn the heat down. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken out of the pan and rest for 3 to 4 minutes before serving.
• To Grill: Preheat the grill to medium-high heat, which is approximately 325 to 350 degrees F. Cook for 6 to 7 minutes per side, with the grill door shut. On the first seared side, I like to give it a 90-degree rotation halfway through just to give it those coveted grill marks. Finish it up on the grill until they’re cooked through. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken off the grill and rest for 3 to 4 minutes before serving.

Notes

• Tip 1: It’s important not to rush the marinating process. For a good amount of fajita flavor, soak the chicken for at least 2 hours.
• Tip 2: To really take it over the top, soak the chicken for 24 hours for extra juiciness.
• Tip 3: Use a meat thermometer to ensure safety—165°F for white meat or 175°F for dark meat.
• Tip 4: If you’d like to reuse leftover marinade, boil it for at least 5 minutes to kill harmful bacteria.
• Tip 5: This marinade also works great with shrimp and steak—adjust the marinating time accordingly.

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.