Chicken Fajita Marinade
Make this bold Chicken Fajita Marinade in 5 minutes—loaded with Tex-Mex flavor, dried herbs, and fresh citrus for any cut of chicken.
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
- 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
Instructions
Bowl Procedures:
- 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.
Blender 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.
Cooking 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.
Notes
It’s important not to rush the marinating process when preparing marinated chicken for fajitas. For a good amount of fajita flavor, soak the chicken for at least 2 hours. To really take it over the top and make the meat extra juicy, soak the chicken for 24 hours. Just don’t marinate chicken for longer than 48 hours, or else the proteins in the meat will begin to break down.
Cut the aromatics in half when blending: Blending the marinade will intensify the aromatics and throw off the balance of flavors. To prevent this, only use 2 garlic cloves and a quarter of the shallot when following the blender method.
How to safely reuse leftover chicken marinade: I usually discard the leftover marinade since it has been in contact with raw chicken. If you’d like to reuse it as a sauce or glaze, boil it for at least 5 minutes to kill harmful bacteria and avoid the risk of foodborne illness.
Use a meat thermometer: After cooking, insert a meat thermometer into the thickest part of the chicken to ensure the internal temperature has reached 165°F for white meat (breasts) or 175°F for dark meat (thighs or drumsticks). If you don’t have a thermometer, cut into the thickest part to make sure the meat is no longer pink and the juices run clear.
Use it for other fajita meats: This versatile marinade also works with shrimp and steak. Adjust the marinating time—shrimp only needs 15 to 30 minutes, while steak (particularly flank or skirt steak) benefits from 12 to 24 hours.
Make-Ahead: Prepare the marinade up to 2 days in advance. Transfer it to an airtight container and keep it in the fridge until you’re ready to combine it with the chicken.
How to Store: If you have extra marinade that hasn't touched raw chicken, you can store it in an airtight container in the fridge for up to 1 week. You can also refrigerate the chicken in the marinade for up to 48 hours or in the freezer for up to 3 months. Let it thaw in the fridge overnight before cooking.
Nutrition
Calories: 540kcalCarbohydrates: 8gProtein: 73gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 218mgSodium: 705mgPotassium: 1341mgFiber: 1gSugar: 5gVitamin A: 430IUVitamin C: 5mgCalcium: 56mgIron: 3mg