Description
If you’ve only ever made fajitas with the store-bought seasoning packet, this homemade fajita marinade will knock your socks off. This is truly one of our favorite meals!
Ingredients
filling
1–1 1/2 pounds chicken (boneless skinless chicken breasts or thighs) or steak (sirloin or flank steak)
2–3 red, orange, and/or yellow bell peppers, halved (or use a few handfuls of baby peppers)
1 large onion, sliced into 1/2” thick slices
marinade
1/4 cup freshly squeezed lime juice
1/3 cup water
2 tablespoons vegetable oil
2 cloves garlic, pressed or finely minced
1 tablespoon white vinegar
2 teaspoons soy sauce
1–2 teaspoons liquid smoke (see note)
1 teaspoon kosher salt
1/2 teaspoon chili powder or chipotle chili powder (chipotle chili powder will have heat and smoke)
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
Suggestions FOR SERVING
tortillas
sour cream
green onions
cilantro
diced tomatoes, salsa, or pico de gallo
diced avocados or guacamole
black beans
shredded cheese
Instructions
In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 tablespoons of marinade for later use.
Place meat in a Ziploc bag or shallow dish. Place vegetables in another.
With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
grill instructions
Preheat outdoor grill (our preference) to medium heat. When the grill is hot, place everything on at the same time in a single layer. Cook until desired doneness is reached, flipping once (about 7 minutes per side for chicken breasts, 3-4 minutes per side for chicken thighs, or see this tutorial for How to Grill the Perfect Steak.) You may need to remove the vegetables before the meat is done- just transfer to a plate and cover loosely with foil. When the meat is done, transfer to a plate and allow to stand for a few minutes, tented with foil, then slice the meat. Drizzle reserved marinade over finished meat and veggies and serve.
indoor instructions
Heat a large skillet or grill pan to medium heat. Cook the peppers and onions first and then remove from pan, covering loosely with foil. Cook chicken or steak on each side until cooked through and remove from pan and allow to rest, tented with foil, for a few minutes before slicing. Drizzle reserved marinade over finished meat and veggies and serve.
serving instructions
After you’ve sliced the meat, toss the meat and vegetables with reserved marinade and serve along side any or all of the following:
Flour Tortillas
Black Beans
Lime-Cilantro Rice
Pico de Gallo
Salsa
Diced avocado
Guacamole
Sour Cream
Shredded cheese or crumbled cotija cheese
Notes
*If you’re not familiar with liquid smoke, you can find it near the BBQ sauces. Don’t make this without it! It’s definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you’re wondering, it actually is real smoke in liquid form. Interesting, eh? Start with 1 teaspoon and add more if you’d like a smokier flavor.
- Prep Time: 15 minutes
- Refrigerator Time: 4-6 hours
- Cook Time: 15 minutes