This fajita marinade is a delicious blend of chili powder, cumin, and other flavorful spices. This fajita marinade works great for chicken and beef.
Why this works
- Easy to find ingredients - you probably have most of the ingredients for this delicious fajita marinade in your pantry already like my simple chicken marinade. If you don't it will be pretty easy to find them at the grocery store.
- Versatile - one of the great things about this fajita marinade is that you can adjust the seasonings to your spice level or your personal palate. Be sure you make some delicious Blackstone Chicken Fajitas with this marinade!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card where you will find the exact measurements.
- Pineapple nectar or juice - you should use nectar or juice. Don't use juice from a fresh pineapple though. The juice will have bromeliad which is an enzyme that will break down the meat to much during marinating.
- Tequila - if you don't have tequila you can substitute with rum. For a non-alcoholic substitute try chicken broth with a little extra lime juice or some cactus juice/nectar.
- Chili Powder - I used dark chili powder but regular will work as well.
How to make this
This is a pretty simple recipe, and you'll have a finished fajita marinade in not time! Whisk together all of the dry seasonings, and whisk together to combine completely.
Next add in all of the wet ingredients, and whisk together.
Chop the cilantro, and whisk it in as well. Marinate the meat in a bowl for at least 4 hours but not longer than 24 hours. This fajita marinade is best marinated overnight.
This fajita marinade recipe makes enough marinade for 3-4 pounds of meat. This is best when you can give the meat overnight to marinate. You can use this for steak fajitas using skirt steak or thinly sliced sirloin tip.
Cut the meat against the grain. You can also marinate with an acid like lime juice.
For skirt steak no, but cut some slits in the meat to allow the marinade to penetrate. For chicken or sirloin then yes.
Use immediately, or store in a container in the refrigerator for up to two weeks.
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- 1 tablespoon dark chili powder can use regular
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ cup Worcestershire sauce
- ¼ cup tequila may substitute chicken broth or cactus juice
- ½ cup olive oil
- 1 cup orange juice
- 5 limes juice only
- ½ cup pineapple nectar or juice, do not use juice from a fresh pineapple
- ¼ cup cilantro chopped
- In a bowl combine the dark chili powder, smoked paprika, garlic powder, coriander, cumin, and salt. Whisk together to distribute evenly.
- Next whisk in all the wet ingredients. Pour in the Worcestershire sauce, tequila, olive oil, orange juice, lime juice, and pineapple juice.
- Add the chopped cilantro.
- Use immediately, or store for up to two weeks in the refrigerator.