Gather the ingredients.
Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper together in a medium bowl until well combined.
Place chicken strips in a large resealable plastic bag. Pour in marinade and knead to coat; squeeze out excess air, seal bag, and marinate in the refrigerator for 4 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken strips from marinade; discard any unused marinade.
Cook chicken on the preheated grill until browned on all sides and chicken is no longer pink in the center, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).
Feel free to experiment with other spices and the amount of lime juice and honey.
You can use minced fresh garlic instead of garlic powder.
Try tossing in 1/2 teaspoon cayenne pepper for an extra kick of flavor.
Editor's Note:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
FAQs
How to Marinate Fajitas - the Recipe Method. Whisk the Fajita Marinade Ingredients. Whisk all of the ingredients together in a large bowl until consistent - olive oil, lime juice, water, minced garlic, paprika, ancho powder, cayenne, onion powder, oregano, brown sugar, cumin, salt and pepper, red pepper flakes.
What is the best way to tenderize fajita meat? ›
Tricks to Tender Fajita Meat
- Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you'll be able to see the direction the grain is running. ...
- Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers.
Most fajita marinades are made with lime juice, but I prefer lemon juice. However, if you are a lime juice aficionado, go for it; your fajitas will still be delicious! Other fajita seasonings include smokey ground cumin, garlic, and onion powder, hot sauce, olive oil and, of course, salt and pepper.
How long can you marinate chicken? ›
Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
What is the key ingredient in marinade? ›
A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices).
Do you cut fajita meat before marinating? ›
It is generally not necessary to cut the steak before marinating it for fajitas. In fact, it's best to leave the steak whole so that it can absorb more of the marinade and remain tender while cooking.
Should fajitas have red or white onions? ›
White onions have a more pungent flavor that can add intensity to your fajitas. What is this? Ultimately, the choice of onion comes down to personal preference, so feel free to use your favorite. (Personally, I usually like sweet onions for chicken fajitas and red onions for steak fajitas.
What is fajita sauce made of? ›
Place ranch dressing mix, mayo, milk, lime juice, garlic, and green salsa in a blender. Blend the sauce until smooth. Add the cilantro and continue to blend until smooth. Place in refrigerator for several hours to allow it to thicken and the flavors to come together.
Can I use vinegar instead of lemon juice marinade? ›
Vinegar is best used in small amounts as an acidity replacement, as the flavours are much stronger and very different than lemon. Rice vinegar, aka rice wine vinegar, tends to be milder, and slightly sweeter, than plain or cider vinegars, making it a less noticeable substitution.
Should you poke holes in chicken to marinate? ›
While poking holes in your chicken while marinating it can be helpful, it's not mandatory. Mostly, this method helps if you don't have several hours to spare when marinating your poultry. Poking holes in your chicken can allow the marinade to penetrate better in a shorter period.
Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.
Is it better to marinate chicken in the fridge or room temperature? ›
Always marinate foods in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature. DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest.
What is fajita seasoning made of? ›
What Is in Fajita Seasoning? Most fajita seasoning mixes are made up of a few simple Mexican spices, like cumin and chili powder, plus some additional spices, like paprika, garlic powder, onion powder, and cayenne pepper.
What makes a sauce a marinade? ›
A marinade is a sauce composed of herbs, spices and oils that you can make in minutes. But this simple mix of seasonings offers more than meets the eye! Marinating allows you to tenderize the meat and add layers of flavor.
What is traditionally in a fajita? ›
Fajitas are a popular Tex-Mex dish made from grilled meat, usually beef or chicken, which is served on a sizzling hot skillet along with grilled onions and peppers. The meat and vegetables are served with warm tortillas, guacamole, sour cream, and salsa, allowing diners to create their own unique flavor combinations.
