Chicken Fajita Marinade
- 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 allrecipes.com
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.