Fajita Marinade I
I adjusted based on user reviews: replaced 1/3 cup water with 1/4 cup white wine, left out liquid smoke, added 1/2 tsp of both chipotle and cumin. Marinated for about 5 hours.
But in the end this was just OK - it produced a very tender, limey chicken, but it was not quite what I would imagine "fajita" seasoning should be, and even with the modifications it was a bit bland. This may have been more appropriate for a limey chicken to top a pile of cilantro rice.
I may give it another go but add some chicken stock, paprika, and sugar to give it a bit more depth. Perhaps less lime, and beer instead of wine (definitely not water!). But it looks like now I'm actually looking for a completely different recipe, haha ;)
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Nov. 19, 2013