Chicken Fajita Marinade
 | Ingredients: Metric Units 2 cloves garlic, minced
1 tsp oregano 1 tsp seasoned salt 2 Tbsp vinegar 1 Tbsp oil 1 med onion, chopped or sliced 2 Tbsp orange or lime juice crushed red pepper to taste |
Directions:
Note: Marinades overnight!
Combine all ingredients. Place chicken in a large ziplock bag, pour marinade over and seal. Gently shake to coat chicken pieces. Let stand in refrigerator overnight.
Remove chicken pieces from marinade. Discard marinade!
Food safety: Raw meat can carry harmful bacteria. Basting with marinade may seem thrifty, but is risky. You wouldn't lick raw chicken, would you? To baste while grilling, make a separate batch of marinade reserved just for that purpose.
Grill until interior is no longer pink.
Combine all ingredients. Place chicken in a large ziplock bag, pour marinade over and seal. Gently shake to coat chicken pieces. Let stand in refrigerator overnight.
Remove chicken pieces from marinade. Discard marinade!
Food safety: Raw meat can carry harmful bacteria. Basting with marinade may seem thrifty, but is risky. You wouldn't lick raw chicken, would you? To baste while grilling, make a separate batch of marinade reserved just for that purpose.
Grill until interior is no longer pink.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Thursday November 30th, 2006
Contributed on: Tuesday May 11th, 2004 and modified on Thursday November 30th, 2006