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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).

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Note: May be used with the Fajitas recipe.

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