chicken fajita marinade

This chicken fajita marinade is a blend of olive oil, lime juice and spices, all mixed together to form the perfect flavoring for zesty fajitas. You can also use this marinade to make Mexican style chicken for burritos, nachos, tacos and more!

Chicken Fajita Marinade

olive oil

lime juice

water

sugar

salt

cumin

garlic (minced)

smoked paprika

onion powder

chili powder

pepper

Place the olive oil, lime juice, water, sugar, kosher salt, cumin, garlic, smoked paprika, onion powder, chili powder and pepper in a bowl.

Stir to combine.

Add 1 pound of sliced chicken, 1 1/2 cups sliced bell peppers and 1/2 cup sliced onions to the bowl and toss to coat.

Marinate the chicken for at least 30 minutes or up to 8 hours.

https://content.jwplatform.com/videos/NaKH1shM.mp4

Crockpot Chicken Fajitas are a hassle-free dinner that the whole family will love. These simplified fajitas are made with tender marinated chicken, colorful veggies, and tons of flavor. This recipe is high in protein, dairy-free, and can easily be served gluten-free.

Crockpot Chicken Fajitas

chicken breasts boneless (skinless)

tsp chili powder

garlic powder

tsp smoked paprika

tsp cumin

tsp black pepper

kosher salt

orange juice

red bell peppers

red onion

lime (1 juiced, and zest

chopped cilantro

Tortillas

Sour cream

Guacamole

In a small mixing bowl, whisk oil, chili powder, garlic powder, onion powder, smoked paprika, cumin, juice of one lemon, zest of one lime, black pepper, and kosher salt.

Place the chicken breasts into a large resealable plastic bag and add the marinade mixture over the chicken. Seal the bag tightly and stir through the bag to evenly coat the chicken well with the marinade. Marinate the chicken in the refrigerator for at least 1 hour or overnight for a flavorful chicken.

Cut the onion and peppers into 1/2 inch thick slices. In a 6 quart crockpot, add the marinated chicken. Pour orange juice on top. Add chopped onion and bell peppers (see note). Cover the pot with the lid and cook on HIGH for 4 – 5 hours or until internal temperature reads 165 degrees F.

Once finished cooking, remove the chicken from the pot and slice into strips. Add a squeeze of half a lime juice and garnish with fresh cilantro leaves and lime wedges.

Serve fajitas in tortillas with your desired toppings.

Whether you&#039;re looking to bake or grill, this is an all-purpose marinade recipe that works for chicken breasts, thighs, or other cuts. It&#039;s easy to make this at home with some basic ingredients like olive oil, lemon juice, and simple seasonings.

Chicken Marinade

chicken

lemon juice ((Note 2))

garlic,

oregano

thyme

table salt

black pepper

Prep Chicken: If moist, pat chicken dry with paper towels to avoid diluting marinade. Optionally, use fork to pierce chicken on all sides to increase marinade coverage. Place chicken in resealable bag or shallow dish (Note 3).

Prep Marinade: Stir all marinade ingredients in bowl until well-mixed. Pour marinade over chicken in resealable bag or shallow dish, arranging chicken so it&#039;s coated with marinade on all sides.

Marinate &amp; Cook: Seal bag (squeezing out air) or cover dish, and marinate in refrigerator for at least 30 minutes and up to 24 hours (Note 4). Cook marinated chicken with preferred method, such as baking (Note 5) or grilling (Note 6).

Make this bold Chicken Fajita Marinade in 5 minutes—loaded with Tex-Mex flavor, dried herbs, and fresh citrus for any cut of chicken.

dry oregano

coriander

garlic cloves

½ peeled finely grated shallot

limes

limes (about 6 tablespoons)

honey

Olive oil oil

Add all the ingredients but 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.

Bowl Procedures:

For these procedures, use half the amount of garlic and shallots. Note: When blending, it’s good to use a neutral-flavored oil, as olive oil can turn bitter.

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.

Blender Procedures:

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, like this. 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.

Cooking Procedures:

This was delicious. Made it twice in one week. Once to eat with rice, one to use with fajitas. Delicious!!! I did not have coriander or shallots and it was still yummy. A keeper!!!

Really nice result!  Dinner guests couldn't get enough of it.  I used Bertolli Light Taste olive oil (for "neutral taste").  Used a stand grater for the shallot (a Microplane rasp grater didn't work well with it).  Perfect quantity for up to 3 lbs of boneless, skinless chicken breast, as per instructions.  I marinated it for 22 hrs and it did not overpower the chicken.  A keeper!  P.S. Is there a secret to caramelizing the onions (3 large) &amp; peppers (5)?  Did it in three batches, took all afternoon :(

https://www.youtube.com/watch?v=qEt9hNWw-us&t=351s

Here are 6 incredibly easy-to-make marinades that come together in 5 minutes or less. Watch the video for tips and see how you can use the cooked marinated chicken. 

Chapters:
0:00 - Greek Marinade
3:42 - BBQ Marinade
5:50 - Fajita Marinade
7:43 - Asian Marinade
9:28 - Balsamic Marinade
11:39 - Italian Marinade
13:07 - How to Pan Sear
13:28 - How to Grill

→ Recipe: PRINT THIS RECIPE: 
Greek Chicken: https://www.billyparisi.com/greek-chicken-marinade/
Balsamic Chicken: https://www.billyparisi.com/balsamic-chicken-marinade/
Italian Chicken: https://www.billyparisi.com/italian-chicken-marinade/
Asian Chicken: https://www.billyparisi.com/asian-chicken-marinade/
Chicken Fajita: https://www.billyparisi.com/chicken-fajita-marinade/
BBQ Chicken: https://www.billyparisi.com/the-best-chicken-marinade-recipe/

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→ Ingredients
Greek Chicken: 
• juice of 2 lemons, about 6 tablespoons
• zest of 2 lemons
• 8 finely grated garlic cloves
• ½ teaspoon smoked or sweet paprika
• ½ peeled finely grated shallot
• 1 tablespoon of dry oregano
• 6 finely minced sprigs fresh thyme, about 2 to 3 teaspoons minced
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Balsamic Chicken: 
• 2 finely grated garlic cloves
• ½ peeled finely grated shallot
• ½ cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons packed light brown sugar
• 2 tablespoons finely minced fresh basil
• 1 tablespoon finely minced fresh rosemary
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Italian Chicken: 
• 3 finely minced fresh basil leaves, about 1 tablespoon minced
• 6 to 8 finely minced fresh thyme leaves with tender stems, about 1 tablespoon minced
• finely minced leaves of 1 rosemary sprig, about 1 tablespoon minced
• 2 teaspoons dry oregano
• 4 finely grated garlic cloves
• ½ peeled finely grated shallot
• zest of 1 lemon
• juice of 1 lemon, about 3 tablespoons
• 2 tablespoons red wine vinegar
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• up to 3 pounds of chicken – breast, thighs, drums, or wings

Asian Chicken: 
• 4 finely grated garlic cloves
• 1 to 1 ½ peeled finely grated piece of fresh ginger
• ½ peeled finely grated shallot
• ¼ cup Soy sauce
• 2 tablespoons oyster sauce
• Juice of 1 orange, about 3 to 4 tablespoons
• 1 tablespoon Shaoxing wine
• 2 tablespoons rice vinegar
• 3 tablespoons honey
• ¼ cup Neutral oil
• ¼ cup Sesame oil 
• 1 to 1 ½ teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Chicken Fajita:
• 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
• Zest of 2 limes
• Juice of 3 limes, about 6 tablespoons
• 2 tablespoons of honey
• ½ cup Olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

BBQ Chicken:
• 1 peeled and finely grated yellow onion
• 5 finely grated garlic cloves
• juice of 1 lemon, about 3 tablespoons
• 2 tablespoons Dijon mustard
• 2 tablespoons granulated sugar
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• ½ cup white wine
• 2 tablespoons finely minced fresh thyme
• ½ cup neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

6 EASY Chicken Marinades That ACTUALLY Taste Good

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