If you prefer chicken in your fajitas, this is the marinade for you!
It seems strange to use soy sauce in a Cuban recipe, but trust us: this WORKS! You can make this marinade ahead, as well, as it is just fine to leave the chicken in this mix for up to 24 hours.
TIP: This marinade works well with any cut of chicken, but we prefer using breasts or thighs.
Cuban Chicken Marinade for Fajitas
The juice of 1 lime
1/4 cup olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 TBSP low sodium soy sauce
Combine all marinade ingredients in a resealable bag and add 1-2 lbs of raw chicken. Seal the bag and marinate the chicken for 3-24 hours in the refrigerator.
Remove the chicken from the fridge 30 minutes prior to cooking so it can come to room temperature. Grill the chicken on an outdoor grill or in a skillet until the thickest part reaches 165F. Remove them from the heat, and let them rest for 10 minutes before slicing into chunks.
To make Cuban chicken fajitas, wrap several chunks of chicken in your choice of tortilla with your favorite fajita toppings. We recommend grilled bell peppers and onions, pico de gallo, guacamole, and sharp cheddar cheese.
We’ve been making this marinade so long – over 10 years, at least! – we can’t recall where we originally found the recipe. If you recognize it, please comment below, and we’ll credit it properly!