This marinade has perfectly blended Mexican flavors. Use it for chicken fajitas, tacos, burritos, quesadillas, enchiladas and much more! Makes about 1/2 cup of marinade (see notes). I use about 1 1/2 lbs. of chicken with this marinade.
1 1/2lbs.chicken, cut into strips or pieces (trimmed whole chicken breasts work too)
2 1/2tbsp fresh lemon juice
2tspfresh lime juice
1/2tsp chili powder
1/2tspdried red pepper flakes
Mix the canola oil with the fresh lemon and lime juice.
Measure all the dry ingredients, adding them to the oil and juice. Mix together, making sure it is mixed well. It will thicken, which is what you want!
Put meat in a zip top bag or dish and cover fully with marinade. Refrigerate and let marinate for 2 hours.
Remove from the fridge and take meat out of the marinade. Discard the extra marinade. Cook chicken on stovetop or on the grill. Make sure meat is cooked until internal temperature reaches 165 degrees.
Cooked chicken can be stored in an airtight container for 3 days in the fridge.
This marinade makes about 1/4 cup marinade and is perfect for 1 1/2 lbs of chicken strips or for 1 full chicken breast/2 halves. This marinade can also be used at the end of cooking to baste chicken on the grill. DO NOT use marinade for basting that has already been used to marinate meat.