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Vibrant plate of chicken fajitas with peppers and onions.

Chicken Fajita Marinade

The Prestons
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Prep Time 10 minutes
Cook Time 15 minutes

Ingredients
  

  • 1/4 cup olive oil
  • 1/4 cup lime juice about 2 limes
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 2 tablespoons chopped fresh cilantro optional

Instructions
 

  • Mix Marinade: In a medium bowl, whisk together olive oil, lime juice, orange juice, soy sauce, Worcestershire sauce, cumin, smoked paprika, chili powder, garlic powder, onion powder, oregano, salt, pepper, and cayenne pepper (if using).
  • Marinate Chicken: Place 1.5 to 2 pounds of chicken (breast or thigh) in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated.
  • Chill: Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours. For the best flavor, marinate overnight.
  • Cook Chicken: Grill, pan-sear, or bake the marinated chicken until fully cooked and internal temperature reaches 165°F (74°C).
  • Slice and Serve: Slice chicken into thin strips and serve with sautéed bell peppers and onions, warm tortillas, and your favorite fajita toppings.

Notes

  • Storage: The marinade can be made ahead and stored in the refrigerator for up to 3 days.
  • Freezer Friendly: Marinate chicken in a freezer safe bag and freeze for up to 3 months. Thaw overnight in the fridge before cooking.
  • Other Uses: This marinade also works well with beef, shrimp, or vegetables for fajitas.
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