Chicken Fajita Marinade Citrus (Printer-Friendly)
Citrus juices, garlic, and spices bring out juicy, zesty, flavorful chicken ideal for delicious fajitas.
# What You’ll Need to Cook:
→ Marinade Base
01 -
60 ml freshly squeezed orange juice
02 -
30 ml freshly squeezed lime juice
03 -
45 ml olive oil or neutral oil
→ Aromatics
04 -
3 cloves garlic, finely minced
05 -
15 g fresh cilantro, minced (or flat-leaf parsley as substitute)
06 -
1 jalapeño, thinly sliced (optional, adjust to taste)
→ Spices and Seasonings
07 -
2 g onion powder
08 -
2 g chili powder
09 -
2 g ground cumin
10 -
1 g dried oregano (preferably Mexican oregano)
11 -
1 g crushed red pepper flakes
12 -
3 g fine sea salt
13 -
1 g freshly ground black pepper
# Steps to Prepare:
01 -
In a large mixing bowl, whisk together orange juice, lime juice, and olive oil until well blended.
02 -
Add minced garlic, fresh cilantro, sliced jalapeño (if using), onion powder, chili powder, cumin, oregano, crushed red pepper flakes, salt, and black pepper. Stir to thoroughly combine.
03 -
Place chicken pieces in a large resealable bag or glass container. Pour marinade over the chicken, ensuring even coating. Seal and refrigerate for 20 minutes to 12 hours. For optimal tenderness, marinate for 2 to 3 hours.
04 -
Remove chicken from marinade, discarding excess marinade. Cook as desired on the stovetop, grill, or oven according to your preferred chicken preparation method.
# Extra Cooking Tips:
01 -
Adjust jalapeño quantity and remove seeds for milder heat. Use freshly squeezed citrus juice for maximum flavor.
02 -
Do not reuse marinade that has come in contact with raw poultry. Set aside a separate portion beforehand if using as a sauce.
03 -
Store unused marinade in an airtight container in the refrigerator for up to one week, or freeze for up to three months.