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Chicken Fajita Marinade
- 1/4 cup beer (not lite beer)
- 1/3 cup fresh lime juice
- 1 tablespoon olive or canola oil
- 2 large garlic cloves, crushed
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon ground cumin
- salt to taste
Combine all ingredients and mix well. Pour marinade over chicken in shallow
glass, plastic or other non-reactive container (a 1-gallon plastic zip-top
bag works well). Refrigerate for 1 to 3 hours.
Makes enough for 1 to 1-1/2 pounds of chicken (4 servings).
Note: May be used with the Fajitas recipe.
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