Chili’s Fajita Marinade:
¼ c. fresh lime juice
1/3 c. water
2 Tb vegetable oil
2 large cloves garlic, minced
1 tsp salt
3 tsp vinegar
2 tsp soy sauce
½ tsp chili powder
½ tsp cayenne pepper
½ tsp liquid smoke
¼ tsp black pepper
1/2 tsp. onion powder
1 to 1 ½ lbs chicken slices (I use about 4 chicken breasts)
or top sirloin
1 yellow onion
1-2 red,
yellow or green bell peppers
1 tsp soy sauce
2 Tb water
½ tsp lime juice
dash of salt and pepper
Combine all marinade ingredients. Marinate chicken (at least 2 hours) or beef (overnight). Grill 4-5 minutes per side. You can also pan fry, or broil if you like, but grilling gives it a great taste. Slice onion and peppers. Fry in a preheated fry pan at medium high heat until softened but still crisp (important! there is nothing worse than soggy fajita vegetables). Add soy sauce, water, lime juice and salt & pepper. Cook another 3-4 minutes. Slice meat thinly. Serve with onion and peppers and salsa in a tortilla. May also serve with sour cream, cheese, guacamole…the options are endless.