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!
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.