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Chicken Fajita Marinade
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Description
This is by far the best fajita seasoning I’ve ever used. Tastes just like the restaurant versions.
Ingredients
- 1 Tablespoon Cornstarch
- 2 teaspoons Chili Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Paprika
- 1 teaspoon Sugar
- 2 cubes Chicken Bullion (crushed)
- ½ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Cayenne Pepper
- ½ teaspoons Cumin
- 2 Tablespoons Cold Water
- 2 Tablespoons Oil (Olive, Canola, Or Vegetable)
- 1 teaspoon Soy Sauce
- 1 teaspoon Worcestershire Sauce
- 1 Tablespoon Fresh Lime Juice
Preparation
Combine all ingredients together.
Note: To use, add marinade to 1 pound of chicken that has been cut into about 1/4 to 1/2 inch strips. I prefer thighs, and let marinate at least 8 hours or overnight. You can add chopped onions and peppers to the marinade as well. Cook the chicken on a rocket hot skillet or griddle. This recipe will season 1 pound of meat, increase the serving size to scale. I never cook less than 3 pounds because it’s so good left over and in salads or wraps.
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