Yesterday, I picked up 40 pounds of chicken breasts. Yes, that was a little crazy, but it’s the farm-raised, organic, etc. for super cheap from a farm out here and they only sell it in units of 40 pounds. Thank goodness for my chest freezer! So, while I was cleaning it all, I decided to make a bunch of marinades to put the chicken in once I baggie them all for the freezer so that when I pull them out, I have the chicken and marinade all at the same time! Here’s one of those!
Being a Texan, fajitas are one of my favorite dinners. They’re great for when you have a bunch of people over, because you can mix up a batch of guacamole, pico de gallo, grill some onions, grill some chicken, and you have a fun, interactive dinner that everyone can make just the way they like it. This is the marinade I use for my chicken fajitas.
Recipe – Makes enough for 1 lb chicken breasts
1/4 c. olive oil
1/3 c. lime juice
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. cumin
3 cloves garlic, minced
1/4 c. vinegar
1 tsp. oregano
1/2 tsp. pepper
1/2 tbsp. paprika
1 1/2 t onion powder
2 t chili powder (for spicy)
- Combine all ingredients in a quart-sized baggie (the easiest way to do this is to use my easy way to baggie sauces). Make sure to label the baggie beforehand so you know which marinade is which!
- Take off the plastic container, and make sure any lumps of dry ingredients get incorporated into the liquid.
- Add two to three chicken breasts.
- Let marinate in the fridge for a couple of hours (or longer) or freeze and defrost in the fridge whenever you’re ready to use them!