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Chicken Fajita Marinade


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Rate this recipe 4.3/5 (8 Votes)
Chicken Fajita Marinade 1 Picture


  • 1/2 cup vegetable oil
  • 2 tablespoons chili powder
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 2 tablespoons garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 3 pounds skinless, boneless chicken breasts, cut into strips


Preparation time 240mins
Cooking time 260mins
Adapted from


Step 1

Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken strips from marinade; discard used marinade.
Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.


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