Yevonnes Fajita Marinade Recipes

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DELICIOUS FAJITA MARINADE

Found this on bhg.com and the publisher was "maggiea". DS is addicted to A1 steak sauce, so we wanted fajitas last night and this marinade was very tasty. If you like saucy fajita meat, then this is for you. Prep time is the 2 hour marinade time.

Provided by Chippie1

Categories     Meat

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8



Delicious Fajita Marinade image

Steps:

  • Combine all ingredients, mixing well.
  • Marinade 1 1/2lbs Beef or Chicken for at least 2 hours.
  • Cook as desired on outside grill, stovetop saute pan, or you can even cook them on the George Foreman grill.

Nutrition Facts : Calories 69, Fat 7.2, SaturatedFat 0.9, Sodium 880.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.2, Protein 0.4

1 clove garlic (minced)
1 1/2 teaspoons salt
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
2 tablespoons oil (any type works)
1 tablespoon lemon juice
1/3 cup A.1. Original Sauce

FAJITA MARINADE I

Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.

Provided by Robbie Rice

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 16

Number Of Ingredients 9



Fajita Marinade I image

Steps:

  • In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
  • Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g

¼ cup lime juice
⅓ cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
½ teaspoon liquid smoke flavoring
½ teaspoon cayenne pepper
½ teaspoon ground black pepper

FAJITA MARINADE

This is a very flavorful marinade to use when making fajitas. I use it to marinade my skirt or flank steak, it makes the meat so tender. I think I may have originally got this repcipe from a Tyler Florence show on the FN a few years back and I put my own twist on it.

Provided by ThatJodiGirl

Categories     Vegetable

Time 15m

Yield 1 marinade

Number Of Ingredients 9



Fajita Marinade image

Steps:

  • Using mortar and pestle, mash garlic, jalapeno, cilantro, salt & pepper *adjust the salt & pepper to your taste* to make a paste.
  • Add lime juice, orange juice, vinegar & olive oil.
  • Spread this mixture on your skirt or flank steak, cover and chill for at least 1 hour.

Nutrition Facts : Calories 1040.8, Fat 108.4, SaturatedFat 15, Sodium 8.2, Carbohydrate 20.4, Fiber 1.1, Sugar 9.2, Protein 1.9

4 garlic cloves (minced)
1 jalapeno (minced)
fresh cilantro (finely chopped)
kosher salt
pepper (fresh ground)
2 limes, juice of
1 orange, juice of
2 tablespoons white vinegar
1/2 cup olive oil

CITRUS-MARINATED BEEF FAJITAS

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 6 servings

Number Of Ingredients 55



Citrus-Marinated Beef Fajitas image

Steps:

  • For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
  • For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
  • Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
  • Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
  • Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
  • For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
  • In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
  • In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
  • In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
  • Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

3 cloves garlic, minced
1/2 cup vegetable oil
1/2 cup freshly squeezed lime juice (from 4 to 5 limes) plus 1 teaspoon fresh lime zest
1/4 cup freshly squeezed orange juice (from 1/2 of 1 large navel orange) plus 1 teaspoon fresh orange zest
1/4 cup roughly chopped fresh cilantro
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh jalapeno (from about 1 pepper)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
2 pounds skirt steak, trimmed of all visible fat and gristle
2 portobello mushrooms, sliced into 1/2-inch strips
1 large onion, peeled and sliced from root end to stem end into 1/4-inch strips
1 large green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large yellow or orange bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
Nonstick cooking spray
Vegetable oil, for sautéing
Tropical Salsa, recipe follows
Guacamole, recipe follows
Slow Cooker Texas Queso, recipe follows
Flour tortillas, warmed
Corn tortillas, warmed
Sour cream
Fresh cilantro
Shredded iceberg lettuce
Chopped tomatoes
Shredded Cheddar
Lime wedges
1 cup diced pineapple (1/2-inch dice)
1 cup diced watermelon (1/2-inch dice)
1/2 cup fresh cilantro leaves, chopped
1/2 cup diced peeled cucumber (1/2-inch dice)
1/2 cup diced mango (1/2-inch dice)
1/2 cup diced papaya (1/2-inch dice)
1/2 cup diced red bell pepper (1/2-inch dice)
2 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
1/2 large jalapeno, finely minced
1/2 small red onion, finely chopped
Tortilla chips, for serving
3 ripe Hass or Reed avocadoes, peeled, pits removed
1/2 small red onion, finely chopped
1/2 large jalapeno, seeds removed, finely minced
1 cup cilantro leaves, chopped
1/4 cup Cotija cheese, crumbled
3 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
Kosher salt
Tortilla chips, for serving
Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes
Two 10-ounce cans tomatoes with chilies, such as Rotel Original
Tortilla chips, for serving
Flour tortillas, for serving

FAJITA MARINADE

I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use.

Provided by irishred5

Categories     Chicken Breast

Time 5m

Yield 3 1/2 cups

Number Of Ingredients 10



Fajita Marinade image

Steps:

  • Mix all ingredients in a large plastic container or glass dish.
  • Place chicken breasts and/or beef (skirt steak) in dish or container making sure that meat is fully submerged and cover tightly.
  • Marinate several hours or overnight in the refrigerator.
  • Remove meat from marinade and grill on an outdoor grill, leaving pieces whole.
  • Cut into strips just before serving with your favorite tortillas and fajita toppings.

Nutrition Facts : Calories 911.2, Fat 95, SaturatedFat 12.2, Sodium 5305.4, Carbohydrate 12.1, Fiber 1.7, Sugar 3.9, Protein 8

1 1/2 cups oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 tablespoon ground pepper
1/2 cup wine vinegar
1 1/2 tablespoons dried parsley
2 minced garlic cloves
1/3 cup lemon juice

CHICKEN AND STEAK FAJITAS

Provided by Giada De Laurentiis

Categories     main-dish

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 24



Chicken and Steak Fajitas image

Steps:

  • In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
  • Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
  • Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
  • In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the bag and season with salt. Reserve the marinade.
  • Grill the chicken breasts for 6 to 8 minutes on each side and the chicken thighs for 8 to 10 minutes on each side or until cooked through. Grill the steak for 5 to 6 minutes each side for medium-well. Allow the meat to rest for 10 minutes before slicing.
  • Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened. Slice the meat into 1/4-inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.

1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 boneless and skinless chicken breasts
2 large boneless and skinless chicken thighs
1 (12 to 16-ounce) skirt or flank steak
Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.
1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 boneless and skinless chicken breasts
2 large boneless and skinless chicken thighs
1 (12 to 16-ounce) skirt or flank steak
Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.

FAJITAS

Tyler Florence's Fajitas recipe from Food Network features chipotle-marinated skirt steak, juicy peppers, onions, guacamole and warm flour tortillas.

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 24



Fajitas image

Steps:

  • For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
  • Preheat a ridged grill pan on high heat.
  • Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
  • For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
  • While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
  • You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
  • Thinly slice the steak against the grain on a diagonal.
  • To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
  • May also be served with sour cream and shredded cheese.
  • Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
  • Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole, recipe follows
Good quality store bought salsa
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

CHICKEN AND BEEF FAJITAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h10m

Yield 15 servings

Number Of Ingredients 45



Chicken and Beef Fajitas image

Steps:

  • For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
  • For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
  • For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
  • For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
  • When ready to cook, preheat the grill to high heat.
  • Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
  • Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
  • Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
  • To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
  • For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
  • Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
  • Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

BEEF OR CHICKEN FAJITA MARINADE

Ive tried lotsa fajita marinades, and so far this one is the best..Try it and see if you like it as much as we do.

Provided by Angie D.

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10



Beef or Chicken Fajita Marinade image

Steps:

  • Combine all ingredients; mix well.
  • Enough for 2-3 pounds beef or chicken.

Nutrition Facts : Calories 64, Fat 6.8, SaturatedFat 0.9, Sodium 305.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.1

1/4 cup olive oil
1 teaspoon lime zest
2 teaspoons Worcestershire sauce
1 1/2 teaspoons cumin
1 teaspoon salt
1/4 cup fresh cilantro, chopped
1/2 teaspoon dried oregano
1/2 teaspoon pepper
2 cloves garlic, minced
1 (14 1/4 ounce) can low sodium beef broth

TO-DIE-FOR CHICKEN FAJITA MARINADE

Great marinade for chicken fajitas on the outdoor grill or the George Foreman. Smells great! Update: volume of oil for the marinade has been reduced.

Provided by londongavchick

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9



To-Die-For Chicken Fajita Marinade image

Steps:

  • Mix first seven ingredients and pour into ziplock bag with chicken breasts.
  • Marinade for 1/2 to a few hours but chicken is overpowered by the lime juice if left too long.
  • Grill each breast until no longer pink in the middle--about 6 minutes on each side for the George Foreman.
  • Remove from grill and wrap in aluminum foil.
  • Let rest for ten minutes before slicing.
  • Serve with tortillas, sauteed onions and peppers.

2 tablespoons extra virgin olive oil
1/4 cup water
1/2 cup lime juice
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons pepper
2 tablespoons Worcestershire sauce
2 lbs boneless skinless chicken breasts

EASY FAJITA MARINADE

I use this for beef or chicken. It's best to let the meat sit at least 8 hours. This is mild, so if your prefer spice, you can add some jalapenos or hot sauce.

Provided by Megans Mommy

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8



Easy Fajita Marinade image

Steps:

  • Put all the ingredients in a large Ziploc bag.
  • Add the meat.
  • Marinade 8 hours or overnight.
  • Remove meat from marinade and cook.

Nutrition Facts : Calories 68.3, Fat 6.9, SaturatedFat 0.9, Sodium 69.1, Carbohydrate 2, Fiber 0.4, Sugar 0.5, Protein 0.4

1/4 cup olive oil
1/4 cup lime juice
3 garlic cloves, minced
1 teaspoon cumin, ground
1 teaspoon chili powder
1 dash black pepper
1/3 cup salsa, chunky style
1/4 cup cilantro leaf, loosely packed

FAJITA MARINADE III

This outstanding marinade is great with chicken or beef flank and skirt. Fajitas never tasted better!

Provided by RASTARR

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 7



Fajita Marinade III image

Steps:

  • In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 2.1 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 4.3 g, Sodium 0.4 mg, Sugar 0.5 g

1 ½ cups vegetable oil
1 cup lemon juice
1 tablespoon chopped green onion
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
1 tablespoon dried oregano
1 clove garlic, minced

CHICKEN FAJITA MARINADE

This is a great chicken fajita marinade!

Provided by Olivia

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 6

Number Of Ingredients 9



Chicken Fajita Marinade image

Steps:

  • To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well.
  • To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.

Nutrition Facts : Calories 40.9 calories, Carbohydrate 4.7 g, Fat 2.3 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 29.8 mg, Sugar 2.7 g

¼ cup beer
⅓ cup fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chopped cilantro
½ teaspoon ground cumin
salt to taste

FAJITA MARINADE

A great fajita marinade for chicken or beef! This is intended to be enough to marinate 4 chicken breasts.

Provided by Kitkat

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 4

Number Of Ingredients 13



Fajita Marinade image

Steps:

  • Whisk lime juice, olive oil, water, vinegar, soy sauce, Worcestershire sauce, garlic, chili powder, beef bouillon paste, cumin, oregano, pepper, and onion powder together in a bowl.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 3 g, Fat 13.7 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 182.4 mg, Sugar 0.7 g

¼ cup lime juice
¼ cup olive oil
⅓ cup water
1 tablespoon vinegar
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon beef bouillon paste
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground black pepper
1 pinch onion powder

BEEF FAJITA MARINADE

This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!

Provided by Olivia

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 4

Number Of Ingredients 7



Beef Fajita Marinade image

Steps:

  • Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
  • To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.3 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 0.4 g

⅓ cup fresh lime juice
¼ cup tequila
2 cloves garlic, minced
1 tablespoon chopped cilantro
1 teaspoon dried, crushed Mexican oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper

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From recipetineats.com


CITRUS-MARINATED BEEF FAJITAS RECIPE - COOKING CHANNEL
Yield: 4 to 6 servings. In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the …
From cookingchanneltv.com


AUTHENTIC BEEF FAJITA MARINADE RECIPE RECIPES ALL YOU NEED …
Jan 17, 2022 · The ingredient of Authentic Chicken Fajita Marinade. 1 1/2 pounds boneless skinless chicken breasts 24 oz/ 680 g. fajita marinade Chicken. 1 ounce onion medium, sliced into 1/4 inch rounds, 6 / 170 g. 1/2 cup chopped fresh cilantro roughly. 1/4 cup lemon juice 2 oz/ 56 ml. 1/4 cup oil choice 2 oz/ 56 ml. From partners.allrecipes.com
From stevehacks.com


BEST CHICKEN FAJITAS RECIPE - DINNER AT THE ZOO
For the chicken. Place the 1/4 cup olive oil, lime juice, sugar, salt, cumin, garlic, water, smoked paprika, onion powder and chili powder in a gallon sized resealable bag or large bowl. Whisk until thoroughly combined. Add the chicken, onions and peppers to the marinade. Chill for at least 1 hour, or up to 8 hours.
From dinneratthezoo.com


A FAJITA MARINADE FOR ANY KIND OF PROTEIN | KITCHN
Instructions. Place the water, oil, lime juice, Worcestershire sauce, salt, cumin, and chili powder in a small bowl or glass measuring cup and whisk to combine. Place the onion, bell pepper, garlic, and protein in a gallon-sized zip top freezer bag. Pour the marinade in, seal, and massage to combine. Refrigerate for at least 1 hour or overnight.
From thekitchn.com


TEX-MEX CHICKEN FAJITA MARINADE - EASY FAMILY RECIPES
Place the chicken in a dish or zip top bag and pour the marinade over the chicken to cover completely. Refrigerate for up to 4 hours, with a minimum of 30 minutes. Heat the grill to medium heat and brush with oil to prevent sticking. Place chicken on the grill and cook for 4-6 minutes per side, depending on thickness.
From easyfamilyrecipes.com


THE EASIEST AND BEST FAJITA MARINADE EVER! - SPLENDRY
1 ½ tsp Cumin. 1 tsp Salt. 1 small handful of fresh Cilantro (Coriander in England), loosely chopped. ½ tsp Dried Oregano. ½ tsp Pepper. 2 cloves of Garlic. 1 can of Beef Broth (I use two bouillon cubes and boil 16 oz water) Combine all the ingredients and throw in your meat of choice. We have done chicken, beef, pork, and shrimp.
From splendry.com


SOY LIME FAJITA MARINADE - AWAY FROM THE BOX
Place your meats in gallon sized ziploc bags, keeping chicken, beef and vegetables separate. Add about 2/3 c of the marinade for every 2lb of beef or about 3 chicken breasts. Add about 1/3 c to up to 4 bell peppers and 1 large onion, sliced thickly, or just enough to cover each. Seal all of the bags tightly, pressing out any excess air and ...
From awayfromthebox.com


AUTHENTIC CHICKEN FAJITA MARINADE - LOW CARB MAVEN
Charred Vegetables: Remove the onions from the marinade and add them to the sliced bell peppers. Add 1 tablespoon of oil and toss to coat. Heat a cast iron skillet to medium-high heat and turn on the ventilation. When the skillet begins to smoke, add half of the onions and peppers.
From lowcarbmaven.com


SHEET PAN CHICKEN FAJITAS | NOBIGGIE.NET
Strain marinated chicken over a bowl and discard the liquid marinade. Preheat oven to 400 F. On a rimmed baking sheet toss together the bell pepper and the onions with vegetable oil until coated. Add the marinated chicken (or steak). Toss to separate and spread it out mixed with the peppers and onions. Bake for 30 minutes.
From nobiggie.net


THE BEST FAJITA MARINADE RECIPE - DUKES AND DUCHESSES
Easy Fajita Marinade Recipe. 1/2 cup lime juice {bottled is fine} 1/4 cup vegetable oil. 3-4 medium jalapeno peppers, seeded and chopped {this won’t make the marinade spicy, it just adds really great flavor} 3 garlic cloves, minced. 3 tablespoons fresh cilantro, chopped. 2 teaspoons chili powder. 1/2 teaspoon ground cumin. 1/4 teaspoon salt
From dukesandduchesses.com


FAJITA MARINADE RECIPE - THE SPRUCE EATS
This marinade has a bit of soy sauce for umami; lime for acidity; sugar for caramelization; black pepper, garlic, cumin and smoked paprika for that southwest feeling; and a splash of beer...to appease the Texans. Since you just need to hit the surface, you don't need much. So drink the rest of the beer while you're prepping the fajita veggies ...
From thespruceeats.com


BEST STEAK FAJITAS RECIPE - HOW TO MAKE BEEF FAJITAS
Directions. In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat.
From thepioneerwoman.com


TEXAS FAJITAS RECIPE - URBAN COWGIRL
Close the chamber or place the lid on the grill. If you're using charcoal, make sure you vent the lid so that the air will feed the coals. Sear the meat 5-7 minutes on one side and then check it. If it's not seared continue to cook it on one side until you can get at least a decent sear on the first side.
From urbancowgirllife.com


BEST FAJITA MARINADE - BLUEBONNET BAKER
Combine orange juice, cilantro, chili pepper paste, Worcestershire sauce, salt, pepper, cumin, and garlic in a medium sized bowl. Whisk to combine well. Add two packets of Goya Sazón and 1 cup boiling water and whisk together again. Allow marinade to cool completely (I put mine in the freezer for a while), then pour over chicken, beef, or ...
From bluebonnetbaker.com


WHAT TO SERVE WITH FAJITAS: 14 INCREDIBLE SIDE DISHES
Try Mexican quinoa! Quinoa is a much healthier option than rice and it tastes wonderful with fajitas. This dish is made even better with zucchini, black beans, tomatoes, and corn. Flavored with fajita seasoning and olive oil, it makes for an excellent side to serve with fajitas. 5. Mexican Street Corn.
From insanelygoodrecipes.com


FAJITA MARINADE RECIPES ALL YOU NEED IS FOOD
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat. Provided by Robbie Rice. Categories Side Dish Sauces and Condiments Marinade Recipes. Total Time 15 minutes. Prep Time 15 minutes. Yield 2 cups. Number Of Ingredients 9
From stevehacks.com


FRESH CITRUS MARINADE FOR CHICKEN FAJITAS PERFECT FOR GRILLING
This chicken fajita marinade is a citrus marinade made with orange and lime and enhanced with fresh cilantro and spices. If you are looking for the very best chicken fajita marinade, look no further!! This one has it all. A little bit of heat, citrus flavors from lime and orange and it’s packed with flavor from fresh cilantro and spices.
From anaffairfromtheheart.com


STEAK FAJITA MARINADE (FLANK OR SKIRT STEAK) - THE ANTHONY KITCHEN
Instructions. Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 cup of oil, whisking with the tines of a fork to combine. Place the skirt steak in a gallon-sized ziptop bag, pour over the marinade, and seal tightly.
From theanthonykitchen.com


FAJITA MARINADE RECIPE RECIPES ALL YOU NEED IS FOOD
Dec 06, 2021 · Traditional Fajita Marinade: 12 ounces beer. 1/2 cup canola oil. 1 small onion, finely chopped. 1/4 cup lime juice. 5 cloves garlic, minced. 2 tablespoons Worcestershire sauce. 1 tablespoon chili powder. 2 teaspoons kosher salt. 1 teaspoon freshly ground black pepper. 1 teaspoon hot sauce. 1 teaspoon ground cumin Traditional Fajita …
From stevehacks.com


MARINADE FOR GRILLED CHICKEN FAJITAS - HOLLY TRAIL
In a small bowl or 2 cup Pyrex measuring cup, vigorously mix together olive oil, vinegar, lime juice, salt, sugar, oregano, cumin, and black pepper.
From hollytrail.com


BEEF FAJITAS | RECIPETIN EATS
Remove beef onto a plate and cover loosely with foil. Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate. Heat remaining 1/2 tbsp oil in the skillet.
From recipetineats.com


BEST FAJITA MARINADE FOR BEEF - THE TYPICAL MOM
Prepare. Mix all spices together well, add olive oil and mix. Then add water or broth and combine well. Add to a bowl or gallon freezer bag with meat and mix well (using your hands to massage it into the meat works best). Marinade. Put mixture into a gallon bag, zip, and store in fridge overnight. Cook.
From temeculablogs.com


ZEST OR JUICE? AN EXPERIMENT WITH FAJITA MARINADE - EVERYDAY …
Instructions. Place the chipotles, lime and orange zest, water, onion, garlic, cumin, 1 teaspoon Kosher Salt and olive oil into a blender. Blend until smooth.
From everydaysouthwest.com


HOMEMADE CHICKEN FAJITA MARINADE RECIPE - FOOD & WINE
Directions. Instructions Checklist. Step 1. In a small bowl, whisk all the marinade ingredients together. For maximum flavor, refrigerate for 30 minutes or overnight before using. Advertisement ...
From foodandwine.com


HOW TO MAKE RESTAURANT-STYLE FAJITAS | FN DISH - FOOD NETWORK
Remove the marinated chicken from the plastic bag and place on the grill at high heat until completely cooked through (about 4 minutes on each side).
From foodnetwork.com


TRADITIONAL BEEF FAJITAS MARINADE | LOW CARB MAVEN
Roll 4 limes back-and-forth on the counter, pressing firmly, to make juicing easier. Cut and juice the limes. Peal and crush the garlic cloves, giving them a quick rough chop and put with the lime juice. Slice a medium onion into rings about 3/8 inch thick. Cut the skirt steak in half and place into a large zip-loc bag.
From lowcarbmaven.com


FAJITA MARINADE - FOODS AND DIET
Desscription Ingredients Chicken or turkey 1/2 teaspoon cumin 1/2 teaspoon pepper 1/2 cup oil 1/2 cup red wine vinegar lime juice 1/4 cup chopped onion 2 cloves garlic, minced 1 teaspoon sugar 1 teaspoon oregano 1/2 teaspoon salt Preparation 1 Mix together and pour in Ziploc bag. Add chicken and marinate overnight. Grill. Thinly slice and serve in a flour …
From foodsanddiet.com


CHICKEN FAJITAS - INCREDIBLY JUICY MARINATED CHICKEN AND VEGGIES!
Instructions. Mix together all marinade ingredients, then divide evenly between two plastic bags or bowls. Place the chicken in one bag, and the sliced peppers and onions in the other. Transfer to the refrigerator and marinate for at least 2 hours, and up to 24. I find the sweet spot is 6-8 hours.
From fifteenspatulas.com


CHICKEN FAJITA MARINADE (SO EASY!) - FIT FOODIE FINDS
Place all ingredients for the fajita chicken marinade (minus the chicken breast) into a medium bowl and whisk to combine. Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered. Let chicken marinate in the refrigerator for at least 30 minutes, or for best results ...
From fitfoodiefinds.com


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