Recipe By Kitkat
Rating
Published Apr 4th
Prep 10m Cook - Additional - Ready In 10m
Servings 4 servings Calories 131.8

A great fajita marinade for chicken or beef! This is intended to be enough to marinate 4 chicken breasts.

Recipe Ingredients

  • ¼ cup lime juice
  • ¼ cup olive oil
  • ⅓ cup water
  • 1 tablespoon vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 clove garlic, minced
  • ½ teaspoon chili powder
  • ½ teaspoon beef bouillon paste
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • 1 pinch onion powder

Cooking Directions

  1. 1 Whisk lime juice, olive oil, water, vinegar, soy sauce, Worcestershire sauce, garlic, chili powder, beef bouillon paste, cumin, oregano, pepper, and onion powder together in a bowl.

Nutrition Facts

  • Calories 131.8
  • Carbohydrate 3 g
  • Fat 13.7 g
  • Fiber 0.4 g
  • Protein 0.4 g
  • Saturated Fat 1.9 g
  • Sodium 182.4 mg
  • Sugar 0.7 g

Chef's Notes

I have used this on beef also, and it has turned out tasty!; The longer the meat marinates, the more tender the meat and more robust the flavor; The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews

  1. this came out really good.. used this on three 8 oz chicken breasts.. i marinated for about 8 hours but think it could have used more time.. i left out the water and used maybe a quarter of the oil.. i was using light soy sauce so i upped it to one tablespoon.. i doubled - Read more ...
  2. I was so excited to try this- and I am pretty disappointed. I marinated chicken and bottom round for about 10 hours. (Not together). I added cilantro. There wasn't anything really wrong with it. The chicken was better than the beef. But that's it. It was OK. Surely there is a better fajita marinade out - Read more ...
  3. Yum! I left out the water and bouillon paste and marinated my sirloin steak for about 4 hours. Much better than my local Tex-Mex place!
  4. Perfect recipe. I marinated four pounds of chicken tenders for two hours. Then cooked in skillet for five minutes each side. FANTASTIC flavor!
  5. This is amazing!! I was having a big group of people so I made this the night before and marinated chicken and beef. The only thing I did different was for one of them I used lemon juice instead of lime (ran out of lime juice) and with the chicken I added fresh cilantro (coriander). - Read more ...
  6. This is delicious! It makes the flank steak I used so tender and flavorful after only an hour or two of marinating. I omitted the vinegar onion powder and beef bouillon. And all the spices I just eyeballed it - didn't measure. One whole good sized lime provided the perfect amount of juice. Its so - Read more ...
  7. I used this on chicken and it was great! I had this in the marinade for about 5 hrs. and will shoot for longer next time and maybe add a touch of salt as well. Thanks Kitkat:)
  8. Love the flavor and tenderness. Used it on beef meat and it worked out pretty good (marinated for eight hours). Delicious
  9. I omitted the beef broth as we are on a special diet and it still turned out fabulous. My family raved and raved about this marinade.
  10. Very nice marinade for fajitas. I made this with beef and marinated for 6 hours or so. I would probably double the cumin next time I made it, but otherwise I'd leave it as is. I think this would have been even better with chicken.
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