Fajita Chicken Marinade

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2 lbs chicken thighs, uncooked, sliced into strips

1/3 cup vegetable oil

1/3 cup red wine vinegar

juice from 1 lime

2 tsps honey

1 tsp garlic salt

1 tsp cumin

1/2 tsp chili powder

1/2 tsp pepper

Whisk together everything but the chicken. Put chicken in a bowl or large ziplock bag. Pour mixture over chicken. Marinade 1-24 hours.

To cook the chicken, I just like to pan fry it on the stove. I start the chicken on it’s own till it’s brown on both sides, then I add bell peppers, onions, mushrooms and zucchini (all sliced) to the pan and cook until chicken is cooked all the way through, and veggies are fork tender. Garnish with 1/4 cup cilantro. Serve with sour cream, guacamole and tortillas.

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