![]() ![]() This is essentially my fajita seasoning dry rub turned into a marinade, with all those classic Mexican flavors you love. And for veggies – both garlic ginger bok choy or steamed broccoli will round out this meal! Fajita Chicken Marinade ZIPLOC FREEZER BAGS HOW TOHow to serve: Slice the chicken into strips and serve over a bed of white rice. It’s rich, savory, and has hints of fresh ginger and green onion. Think of this as a simplified version of my teriyaki sauce (because I know not everyone has sake and mirin in their fridge). But it also makes a delicious addition (sliced or diced) to a salad tossed with a Dijon vinaigrette. How to serve: I love to eat slices of this chicken with a side of roasted veggies such as roasted Brussels sprouts or roasted broccoli. But instead of making a sauce (like in my honey mustard chicken wings), this sweet and punchy marinade is infused into the chicken, making each bite pretty darn irresistible. ![]() This classic flavor never fails when it comes to chicken. ![]() burrito bowls, tacos, or salads) alongside some cilantro lime rice, beans, guacamole, and pico de gallo. How to serve: This is perfect for when you need a quick Mexican fix (i.e. Taking inspiration from my cilantro lime chicken, this marinade is extra fresh and extra zesty! How to serve: Slice the chicken into strips with a side of roasted veggies from my Greek sheet pan chicken recipe. It’s loaded with fresh lemon juice, lots of herbs, and a punch of Dijon mustard. If you love bright and fresh Mediterranean flavors, you’ll fall head over heels for this one. To get started – grab a small mixing bowl, whisk, and let’s get into it. So if you’re marinating more than that, you can double the recipe. ![]() Note that these marinades are meant for 1 pound of chicken (which is about 2 to 3 chicken breasts). But it can give chicken a mushy texture when exposed for too long. The reason being is that marinades typically have an acidic ingredient to help tenderize the meat. ZIPLOC FREEZER BAGS PROPro Tip: You want to marinate chicken between 2 to 24 hours, and never for more than a day.
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