Thread: What's a good fajita marinade for

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> Janet wrote:
>
> > Chicken? I have plenty of spices, herbs, tequila, lemon, lime,
> > just need some ideas.
>
>
> I do a teaspoon each of granulated garlic and ancho chili powder, a half
> teaspoon of cumin, the juice of a lime, and a half teaspoon of salt.
>
> Serene

I like this, nice and simple. When do you put this rub on the chicken?
Immediately before cooking or let it sit a little bit? Thanks
Janet

Janet Bostwick wrote:
> "Serene Vannoy" <[email protected]> wrote in message
> news:[email protected]..
>> Janet wrote:
>>
>>> Chicken? I have plenty of spices, herbs, tequila, lemon, lime,
>>> just need some ideas.
>>
>> I do a teaspoon each of granulated garlic and ancho chili powder, a half
>> teaspoon of cumin, the juice of a lime, and a half teaspoon of salt.
>>
>> Serene
>
> I like this, nice and simple. When do you put this rub on the chicken?
> Immediately before cooking or let it sit a little bit? Thanks

The first recipe I ever used for fajitas said something like "marinate
for up to 30 minutes", and so that's generally what I do. I toss the
chicken strips (or steak strips) and spices together, let it sit in the
fridge for a half hour while I do other things, then fry it up on a
pretty high heat.

Serene

--
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"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> Janet Bostwick wrote:
>> "Serene Vannoy" <[email protected]> wrote in message
>> news:[email protected]..
>>> Janet wrote:
>>>
>>>> Chicken? I have plenty of spices, herbs, tequila, lemon, lime,
>>>> just need some ideas.
>>>
>>> I do a teaspoon each of granulated garlic and ancho chili powder, a half
>>> teaspoon of cumin, the juice of a lime, and a half teaspoon of salt.
>>>
>>> Serene
>>
>> I like this, nice and simple. When do you put this rub on the chicken?
>> Immediately before cooking or let it sit a little bit? Thanks
>
> The first recipe I ever used for fajitas said something like "marinate for
> up to 30 minutes", and so that's generally what I do. I toss the chicken
> strips (or steak strips) and spices together, let it sit in the fridge for
> a half hour while I do other things, then fry it up on a pretty high heat.
>
> Serene
>
I'll be grilling everything. That is I will be grilling whole chicken
breasts. Slice after cooking I've never mastered chasing slices of meat
around the grill. I have a cast iron insert for the grill that is sort of
like a large cake pan. I'll do a hot stir fry on the onions and peppers so
that they get toasty brown around the edges. Keeps the heat out of the
kitchen. Not that I am complaining about the heat. It is the first heat
and sunshine we have had this year. All of my garden plants are stunted and
yellowed from cold weather and lack of sun. Thanks for the input.
Janet

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> Janet wrote:
>
> > Chicken? I have plenty of spices, herbs, tequila, lemon, lime,
> > just need some ideas.
>
>
> I do a teaspoon each of granulated garlic and ancho chili powder, a half
> teaspoon of cumin, the juice of a lime, and a half teaspoon of salt.
>
> Serene

Thanks, this was perfect. I didn't have ancho chili powder, but did have
Hatch green chili powder. I did slice the breasts into 4 strips and tossed
them in the rub and let sit in the fridge for about 30 minutes and then
threaded them on skewers. The strips turned out very tender, juicy and
tasty. Thanks again. It's a keeper.
Janet

Janet Bostwick wrote:
> "Serene Vannoy" <[email protected]> wrote in message
> news:[email protected]..
>> Janet wrote:
>>
>>> Chicken? I have plenty of spices, herbs, tequila, lemon, lime,
>>> just need some ideas.
>>
>> I do a teaspoon each of granulated garlic and ancho chili powder, a half
>> teaspoon of cumin, the juice of a lime, and a half teaspoon of salt.
>>
>> Serene
>
> Thanks, this was perfect.

Oh, cool, I'm glad.

> I didn't have ancho chili powder, but did have
> Hatch green chili powder.

Ooh. Did you make that, or get it at Penzey's, or...?

> I did slice the breasts into 4 strips and tossed
> them in the rub and let sit in the fridge for about 30 minutes and then
> threaded them on skewers. The strips turned out very tender, juicy and
> tasty. Thanks again. It's a keeper.

Sure, and sounds delicious.

Serene



--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> Janet Bostwick wrote:
snip

>
> > I didn't have ancho chili powder, but did have
>> Hatch green chili powder.
>
> Ooh. Did you make that, or get it at Penzey's, or...?
snip
> Serene
My daughter was in NM for over a year and supplied me with it. (apparently
a regular grocery store item -- sigh) I have Hatch green and red chili
powder as well as jalapeño. I will miss it when it is gone.
Janet