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Chicken Fajita Marinade Recipe

A bright, tangy marinade made with lime, garlic, shallot, honey and warm spices to flavor 1–3 lb of chicken for fajitas.
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Servings: 4 servings

Ingredients

  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 4 cloves garlic, finely grated
  • 1/2 shallot, peeled and finely grated
  • 2 limes, zested zest of 2 limes
  • 6 tablespoons lime juice juice of about 3 limes
  • 2 tablespoons honey
  • 1/2 cup olive oil or neutral-flavored oil
  • 1 1/2 to 2 teaspoons coarse salt
  • 1/2 to 3/4 teaspoon freshly ground black pepper
  • up to 3 pounds chicken (breasts, thighs, drums, or wings)

Instructions

  • Combine the dried oregano, chili powder, ground coriander, ground cumin, grated garlic, grated shallot, lime zest, lime juice, honey, coarse salt, and black pepper in a medium bowl.
  • Whisk the mixture while slowly drizzling in the oil until the marinade is emulsified and uniform.
  • Alternatively, place all ingredients except the oil in a blender and blend on high; if blending, use only 2 garlic cloves and 1/4 of the shallot to avoid overpowering the marinade, then add the oil and blend briefly to emulsify.
  • Add the chicken to the bowl (or transfer the marinade to a resealable bag) and thoroughly coat the pieces with the marinade.
  • Refrigerate and marinate the chicken for at least 2 hours and up to 24 hours for best flavor; do not exceed 48 hours.
  • To pan-sear: heat 1–2 tablespoons oil in a nonstick skillet over medium-high heat. Cook chicken about 6–7 minutes per side, adjusting heat to avoid burning, until internal temperature reaches 165°F for white meat or 175°F for dark meat. Rest 3–4 minutes before serving.
  • To grill: preheat grill to medium-high (about 325–350°F). Grill chicken 6–7 minutes per side with the lid closed, rotating 90° halfway through a side for grill marks, until internal temperature reaches the same targets. Rest 3–4 minutes before serving.

Equipment

  • Medium Bowl
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • resealable plastic bag or airtight container
  • nonstick skillet or grill
  • Tongs or spatula

Notes

  • Marinate for at least 2 hours, up to 24 hours for best results, but no longer than 48 hours.
  • If blending the marinade, halve the garlic and shallot to avoid overly strong aromatics.
  • Discard leftover marinade that contacted raw chicken, or boil it 5 minutes before using as a sauce.
  • Use a meat thermometer to confirm 165°F for white meat and 175°F for dark meat.
  • This marinade also works for shrimp (15–30 minutes) and steak (12–24 hours).