Fajita Marinade is perfect for chicken fajitas, steak fajitas, shrimp fajitas and so much more! Pineapple juice, oil, chili powder, cumin, garlic and lime juice bring this marinade to life. Whip up a batch for a flavorful meal!
Ingredients for Fajita Marinade
Not only is this homemade marinade loaded full of fajita flavor, but it comes together in a snap! Simple pantry items whisked together to create a delicious outcome. Keep your cupboards stocked with these few ingredients so that you can make your own homemade, fajita marinade whenever you need!
- Pineapple juice – I buy a 6-pack of the 6 fl oz cans to keep in my pantry for whenever I need it!
- Extra virgin olive oil
- Lime juice – fresh or bottled works!
- Garlic – I always keep jars of this on hand! Easy grab-and-go with no chopping.
- Chili powder – Serene from House of Yumm sent me this brand from Texas and it is SO good!
How to Use Fajita Marinade
After you have the marinade whipped up, there are endless ways that you can use it! From different meats, veggies, to different cooking applications. Let’s break down all the ways you can use this Fajita Marinade:
- Chicken: breasts, tenders, thighs, legs or rub it all over a whole chicken! Marinade the chicken, or sauté it in the sauce! The marinated chicken is also perfect on the grill.
- Steak: skirt steak or flank steak love marinades! Grill or pan-sear it afterwards.
- Beef: beef stew meat, trust me! Try this method in a slow cooker for 6-8 hours with the marinade poured over. Shred the beef afterwards.
- Pork: pork chops, pork tenderloin or thinly sliced pork marinated and then sautéd or grilled. Try a pork shoulder roast in the slow cooker following the same guide as the beef stew meat above.
- Seafood: shrimp, cod, salmon. Instead of marinating the seafood, sauté or glaze the seafood with the marinade while cooking!
- Stir-fry vegetables: bell peppers and onions sautéd in a bit of the marinade!
- Portabella mushrooms: glaze with the marinade before grilling.
- Slow Cooker
Ways to Serve the Fajita Marinated Cooked Meats & Vegetables:
- Fajita bowls
- Salad toppings
- How long should I marinate chicken or steak? A general rule of thumb, don’t go over 24 hours. Anywhere from 1 hour to 8 hours is prime marinating time! Another thing to keep in mind is the toughness of the meat you are marinating. Chicken will marinate faster than a flank steak since it is not as dense and tough as a flank steak.
- What do I do with the leftover marinade from the meat? Unfortunately, it will need to be discarded. Since it has been infusing with the meat and vice versa, you don’t want to risk any cross-contamination issues.
- How do I sauté with a marinade and use it as a sauce? If you are wanting to use the fajita marinade more as a sauce, then skip the whole marinating process. Here’s an example of how you can do this: cut boneless, skinless chicken breasts or tenders into 1-inch pieces, sauté the chicken until golden brown and then add in about half of the marinade to create a saucy, chicken fajita recipe. This application can be applied to shrimp, thinly sliced beef or pork as well.
- How long does the marinade last in the refrigerator? Un-used marinade will keep in the refrigerator for 5 days in an air-tight container. The olive oil may harden and thats ok. Lightly shake it and bring it to room temperature to help this if necessary.
Whatever occasion, party, or weeknight dinner you are wanting to use Fajita Marinade for, you are bound to have a flavorful outcome! Taco night, chicken fajitas, steak fajitas, shrimp fajitas, salads…the possibilities are endless!
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