Fajita Marinade

I recently faced a total food fail while attempting Baked Spaghetti Squash with Cheese. I figured it’d be the perfect healthier mac ‘n cheese. Truth? It was downright terrible. My roux never thickened, I burned my hands pulling out the ‘noodles,’ the whole thing came out a liquidy wet blob lacking flavor. Not to mention that I wasted $14 on cheeses! I tried reinventing the leftovers by making little cheesy noodle ‘pancakes’ in the skillet. Nope. I don’t know what went wrong in those 2 hours but I know it did not go right.

Given that disappointment, my level of cooking effort is greatly diminished of late. Sometimes I just need a break from planning meals.

Aligned with that mindset, here’s an easy marinade that worked really well for chicken fajitas, and I imagine would be great for steak, pork or tempah too. I put 2 chicken breasts in a gallon ziplock and added these ingredients, smooshing them around to blend and then allowing the chicken to marinate for 1 hour in the fridge:

  • 1/4 cup worchestire
  • 4 TBS olive oil
  • 1 TBS brown sugar
  • 1 TBS minced garlic
  • 1/2 tsp celery seeds
  • 1/2 tsp chipotle chile powder
  • 2 TBS cumin
  • juice of 2 limes
  • 1/4 cup chopped cilantro

We sliced the raw chicken and added it with the ziplock sauce to a cast iron skillet. When the chicken was cooked, we removed it and added diced onions, bell peppers, jalapeno and more chopped cilantro for a quick stir-fry. Because the marinade boiled while the chicken cooked and then boiled again with the veggies, I wasn’t worried about raw chicken bacteria.

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