Excellent marinade for fijitas. I nixed the cayenne pepper because I don't like spicy. I let the chicken marinade for 1 hour. As it was marinating, I cut up the veggies. I then placed about 1 1/2 tablespoons of oil in the cold skillet. I put the skillet in the oven and then let it heat up to 425 degrees. When the oven was preheated I added the veggies and raw chicken in the hot oil. Baked it for 30 minutes. Tasted just like what you'd get in a good Mexican restaurant.
By far, the best thing I've made since joining allrecipes. The spices blend beautifully and play off of each other. The marinade time of two hours was ideal. I'm not a big fan of cayenne, so I substituted Badia fajita seasoning and gave the marinade just a dash of cayenne. I will definitely make this again! Feel free to contact me with any questions. I'm always looking for foodie friends. My email is ljs4141@aol.com.
This marinade was enough for 5 pounds of blsl chicken breasts, which I pounded to 1/2inch thickness. Since there were no directions for marinating time, or cooking, I marinated in a large freezer bag for only one hour, and then grilled. DS said "I like the chicken this way." this is a huge compliment, for he usually doesn't say anything! I liked the flavor, and DH did, too. The chicken was moist and tender, with a delicate flavor. I will likely make this again, though I probably won't serve it in a tortilla. My only sub was to use about 1/2 tsp. garlic powder, in lieu of the garlic cloves. Edited 1/16/17: I see the time listed in the description of the recipe, at the top of the page, beside the photos. Oops!
OMGoodness! I did use fresh squeezed orange juice instead of bottled and chili powder for the cayenne because that's what I had. I also added an extra lime because we love the flavor. I poured over four boneless/skinless chicken breasts and four drumsticks into a plastic freezer bag making sure to get all the air out and marinating for three hours. The results were fantastic. Juicy well seasoned chicken with a tantalizing layer of flavors. The chili powder added a nice smokiness that my family liked. We will definitely use this marinade again. A.
I did not care for this recipe. It didnt taste nothing like fajitas.
Excellent marinade! I halved the amounts for 1 lb of chicken breasts. I also added a tsp of chili powder. This will be my new "go to" recipe for fajitas.
Made this last week and it was delicious
Excellent marinade although the recipe doesn't indicate how much meat to use or how long to marinade it. I marinated 2 lbs. of chicken for 2 hours and it turned out well.
I also fried the veggies in the marinade. I used left oil which was okay.
