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Chicken Fajita Marinade




Source of Recipe


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Recipe Introduction


This marinade can be used for whole chicken, parts or filets.

Fajitas can in reality only be skirt meat from the belly of a
bovine but this is an excellent substitute for the red meat
version although it can be used with red meat as well.



List of Ingredients




1/3 cup Italian salad dressing
1 tablespoon liquid smoke flavoring (optional),
mesquite preferable
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/8 teaspoon Tabasco sauce (optional)

CHICKEN PREPARATION:
10 chicken thighs
or 1 whole chicken or chicken parts -- cut up
3 tablespoons garlic salt
or 2 tablespoons Cajun seasoning salt



Recipe



For fajitas use skinned, boned chicken thighs. You can skin and bone
them
a lot cheaper than buying them prepared. Season the chicken with
seasoned
salt such as Cajun or Lawry's or garlic salt. Place chicken in
Ziplock
bag, pour in marinade, shake well, and marinate in the fridge for two
hours or more. Grill over low heat and turn and baste with marinade
about
every five minutes. Cooking time is twenty to thirty minutes,
depending on
the grill.

For vegetables, only marinate for about half an hour.

Yields: 3/4 cup