Easy Chicken Fajita Marinade Recipe

The chicken came out super flavorful and juicy after this marinade. I used lemon juice instead of lime (didn't have any) and it still came out great. Instead of chicken I used ham, and instead of oil I used cookies, but wow, it still came out great! Also instead of garlic powder I used bananas. My husband thought it was a really amazing banana bread recipe but was confused about the ham. Highly recommended!

Great recipe! I had a last minute request from a very sick friend for fajitas of all things for lunch today day! Not going to deny that one though, but it was 9 am when we made the 12:30 date and the chicken was frozen. Did a little digging and here is what I came up with: I cut the recipe in half since I was only making about 1 lb of boneless chicken breast. I cut the oil down by a little more just to be safe. Added 1/2 tsp cumin and 3/4 tsp salt as recommended by many of the other reviews. Brought that mixture up to 1 cup with chicken broth and put this mixture and the frozen chicken in the pressure cooker. (This is why I cut the oil down further, it gets hotter in the pressure cooker and I didn't want any explosions as long feared from my childhood. In truth I think it would have been fine to use the 1/2 portion anyway) In 30 minutes I had wonderful, amazingly tender and flavorful chicken. Easy to shred, pretty much falling apart. Next time I might only take it up to 3/4 cup of total liquid since the idea of a pressure cooker is to use as little liquid as possible. I would also spoon a little bit of the lovely juices over the chicken when serving for added flavor. Thanks so much for sharing the bold flavors.

Made this for company, and it was a hit! I followed the marinade directions exactly (except using lemon juice for lime), marinading my chicken for several hours. Before cooking, I added one huge chopped onion, one red pepper, and two green peppers. This made a big batch of fajitas, so to make the cooking process easier, I spread it out on a jelly roll pan and baked at 350 for about 30 minutes. Upon tasting, I thought it was rather bland, so I added about 1 tsp each of garlic salt and cumin. Yummy!

Lacking a grill, I made one major change. I omitted the vegetable oil, which resulted in a sticky paste. I then coated the chicken strips in the paste, dredged them in flour spiked with pepper and cumin, coated them in paste again, dredged them again, and finally deep fried each piece in about an inch of vegetable oil in my cast iron skillet. I think I fried them all a minute or two long, but it was pretty good regardless. I look forward to experimenting with this recipe in the future. Update: Made it again and have a couple notes. The paste is rather thick due to the honey and thus a little hard to batter and dredge with. I thinned it with mead, since that's what I had on hand, but I suspect you could also use a light-tasting beer like Corona or a white tequila to the same effect. Also, the pieces I was working with were done frying in 335°F vegetable oil in 2 minutes. Did not burn them this time, and wow, this is great! Maybe better than grilled. I think my next experiment will be replacing the flour for my celiac sister.

I added 1 Tbsp cumin and extra paprika and used a clove of minced garlic instead of powdered. Marinated, turning, in fridge for about 5 hours. We loved it! My son went back for seconds. I'll be using this recipe again!

I loved it and so did my kids. Used half the honey and added a little chili powder and garlic salt to the onions and peppers. Sauteed them first and then took out of the pan, cooked the chicken and then put it all together. Really flavorful!

Used Chili Lime seasoning in place of just Red chili as called for. Of course added ground cumin. Marinaded full chicken breast in the AM for evening dinner. Grilled the breasts and they came out beautifully. Placed on middle burner indirect heat 400. Grilled quartered bell pepper slices on direct heat on the outer burners. Served with mashed potatoes. So good!

I love this recipe!!! I used about 1/4 cup of olive oil and stirred the spices into it as I had already roasted the chicken breast pieces the day before. I added a can of Rotel tomatoes, original mild. Sliced the chicken breasts up into bite size pieces, swirled honey on top, stirred it in with onion and tomato already softened. Used a white sweet onion (huge) and 3 large red peppers. Yummy!

Good base marinade. I added a packet of Al pastor and about a cup of water, and added fresh cilantro and chives from my garden. I saved 1/2 of the marinade and brushed it over the chicken as it cooked on the grill. I Served it with more fresh cilantro and cilantro-lime rice. My boys wrapped the chicken up in tortillas and loved them!!!

Amazing recipe. My husband said "it's better than Qdoba!" I followed the recipe as is except for adding additional garlic because we love garlic and I only had olive oil on hand so I used that. Otherwise, followed the recipe. Marinated chicken overnight and grilled up perfectly, and also used the marinade on fajita veggies as well. Delicious.

I followed this recipe as written and it was okay. We didn't care for the sweet flavor imparted by the honey, and didn't think the marinade was spicy enough. Next time I'll follow the author's suggestion to add cayenne, and I'll leave the honey out. I added peppers and onions to the marinade and cooked it all on a sheet pan for 20 minutes at 400 degrees. Easy.

I used lemon juice instead of lime! Definitely a hit 🎯

Cooked 3 hrs in a crockpot and we loved it.

This was an awesome marinade recipe, the chicken came out so tasty. It was super juicy and the flavors were so rich yet not overwhelming at all, an easy crowd pleaser. I added a touch of cayenne too and that additional kick was a winner at my dinner party.

This is hands down the BEST chicken marinade I've ever had. It was a huge hit with the whole family. Definitely saving this one.

I added fresh garlic. I think it’s a great base!

I added some cumin and a dash of cayenne pepper and a pinch of salt.

Can’t wait to make it again tomorrow.

I loved how this turned out! It was even better the next day!

Was delish! Added extra lime juice, salt, and fresh garlic. My husband loved it. Grilled veggies on the side and served with rice...yummy, it's a keeper!