If you’re planning to celebrate Cinco de Mayo a little early this weekend – or if you just want to grill a delicious meal soon – this chicken fajita marinade will be perfect to have on hand. This recipe from Betsy Murphree, originally published in our July 2007 “What’s Cooking” story, includes a lot of ingredients you probably already have in your kitchen. Marinate at least two hours in advance or overnight.
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Chicken Fajita Marinade
1 1/2 cups vegetable oil
3/4 cup soy sauce
4 tbsp. Worcestershire
2 tbsp. dry mustard (she uses Coleman’s)
2 tsp. pepper
1/2 cup red wine vinegar
2 tsp. dried parsley flakes
Mix and pour over chicken, cover, and marinate from 2 hours to overnight.
Grill chicken until done, slice, and serve in warm tortillas.
She suggests also grilling the onions and bell peppers (coat with oil, salt and pepper).