Easy Chicken Fajita Marinade
Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.Advertisement
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken strips from marinade; discard used marinade.
Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.
Feel free to experiment with other spices, the amount of lime juice and honey, and the type of garlic. Minced garlic can be used instead of garlic powder, and tossing in 1/2 teaspoon of cayenne pepper can put an extra kick in the flavor.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.