Chicken Fajita Marinade

For juicy and flavorful chicken fajitas, a well-prepared marinade is essential. Achieve hickory-smoked flavor with a mesquite fajita marinade comprising dry mustard, garlic powder, rosemary, sage, cayenne pepper, and brown sugar for that hint of sweetness at the end. Alternatively, you may prefer the fresh, herbaceous flavor of a lime-cilantro chicken fajita marinade.

To make the mesquite marinade, combine a 1/2 cup of olive oil and the juice of 1 lime with 1 tablespoon paprika, 1 teaspoon ground cumin, ½ teaspoon mustard powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sage,  ½ teaspoon rosemary, ¼ teaspoon black pepper, 1 teaspoon brown sugar, a pinch of cayenne pepper,  and 1 teaspoon salt. Whisk well to combine the wet and dry ingredients, and then pour over the chicken in a sealable plastic bag. Store the bag in the fridge and allow the chicken to marinate for at least 3 hours to overnight.

If you prefer a cilantro-lime chicken fajita marinade, combine ¾ cup of olive oil and the juice of two limes with a large handful of cilantro chopped fine, 2 ½ teaspoons ground cumin, 1 ¼ teaspoons ancho chili powder, 1 teaspoon salt, and 1 serrano pepper, seeded and diced. Whisk well to combine the wet and dry ingredients, and then pour over the chicken in a sealable plastic bag. Store the bag in the fridge and allow the chicken to marinate for at least 3 hours to overnight.

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Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.