RCI-SC.006.0004.001
Chicken Fajita Marinade
Chicken Fajita Marinade from the Recidemia collection
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- Wishbone Italian dressing (other brands not as good)1 cup
- ⅓ cup
- 1 unit
- Bolner's Fiesta brand fajita seasoning (from San Antonio)1 Tablespoon
- seasoned meat tenderizer (McCormick's)1½ teaspoons
- 1 teaspoon
- 1 ounce
- 1 teaspoon
- – 3 dashes Louisiana hot sauce2 unit
- handful of fresh cilantro1 unitmostly leaves
Method
1
Combine the Italian dressing, soy sauce, lime juice, fajita seasoning, meat tenderizer, crushed red pepper, honey, and minced garlic in a large bowl or measuring pitcher.
2
Add 3 dashes of Louisiana hot sauce and stir well until all ingredients are fully combined and the honey is dissolved.
3
Tear the cilantro leaves roughly and add to the marinade, stirring to distribute throughout.
4
Taste the marinade and adjust heat with additional hot sauce if desired; the mixture should be well-balanced with savory, tangy, and spicy notes.
5
Place chicken pieces in a resealable plastic bag or shallow dish and pour the marinade over, ensuring all chicken is covered.
6
Refrigerate for at least 2 hours, or up to 8 hours, turning the chicken occasionally to ensure even marinating.
120 minutes
7
Remove chicken from marinade and pat dry with paper towels before cooking on a skillet, grill, or griddle over medium-high heat until cooked through, about 6–8 minutes per side depending on thickness.