The Pioneer Woman Tasty Kitchen
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Chicken Fajita Marinade

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Level: Easy

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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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