We came up with this recipe while attempting to duplicate the taste of the fajitas that you get in Tex-Mex restaurants such as Chili’s or Don Pablos. I love it when they bring the fajitas out to you on sizzling cast iron platter. It always smells wonderful. You can either grill the chicken or cook it in a skillet. You could also try this marinade with steak or shrimp.
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| Servings |
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8 |
12 |
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| Ingredients | ||||||
| Chicken breast halves; boneless and skinless |
4 |
8 |
12 |
16 |
20 |
24 |
| Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Vegetable oil |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Soy sauce |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Black pepper |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Worcestershire sauce |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Lemon juice |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
Assembly Directions:
Cut the meat into 1/2 inch wide strips. Place all ingredients except chicken in a freezer bag. Seal and shake to mix. Open bag and place chicken in bag.
Freezing Directions:
Remove excess air from bag. Seal, label and freeze.
Serving Directions:
Thaw ingredients over night in the refrigerator. Remove chicken from marinade. Discard marinade. Grill the chicken until juices run clear or internal temperature is 165 degrees.
Comments:
We usually serve this on tortillas with grilled onions and peppers, Mexican rice, lettuce, tomatoes, cheddar cheese, sour cream and salsa. You can also serve this as a sandwich with grilled onions and peppers.
Nutritional Info:
Per Serving: 205 Calories; 8g Fat (37.4% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 1143mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable; 1-1/2 Fat.