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Chicken Fajita/Spicy Grilled Chicken Marinade


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I’ve used this on fajitas as well as just grilled chicken served on its own. It imparts a great flavor! The heat can be adjusted through the pepper flakes and paprika. Recipe makes enough for 4 large chicken breasts. Enjoy!
 

1/2 cup extra virgin olive oil (a chili-infused oil can add a little extra flavor)

5 cloves garlic, finely grated

3 tbs fresh lime juice

1/2 tsp ancho chili pepper powder 

1 tsp hot Hungarian paprika (regular or smoked will lower the heat factor)

1/2 tsp onion powder 

1/2 tsp cumin

1 tsp fresh ground black pepper

2 tsp kosher salt

1 tbs crushed chipotle pepper flakes (omit or adjust as desired, depending on desired heat)

 

Combine all ingredients in a bowl and whisk together. Butterfly or halve chicken breasts so that marinade covers more surface area. Place chicken in ziplock bag and pour marinade over, manipulating the chicken so that all pieces are fully covered. Marinade in refrigerator for 1-3 hours. Pat chicken dry prior to grilling so that you can get a good sear. Grilling on cast iron yields best results.

 

Note: Marinading less than an hour doesn’t allow the chicken to absorb enough flavor, in my opinion. More than 3 hours risks having the lime juice “cook” the chicken, rendering it mushy.

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