Beef fajita marinade


The three most important things to remember are as follows:

1. Marinading the meat is the longer the better

2. Grill the meat on high heat for a short time just like a steak

3. Slice the meat against the grain


1 flank steak (1-2 pounds)

1/4 cup lime juice

1/4 cup olive oil

2 tablespoon worchestershire

3 cloves garlic, sliced

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

1/4 teaspoon ground coriander

1 teaspoon salt

1 teaspoon black pepper

1/3 cup fresh chopped cilantro

Place the meat with all ingredients in a ziploc bag. Refrigerate for 3-24 hours or until ready to cook. Allow meat to come to room temperature before cooking.




Cook the flour tortillas in a skillet on high heat flipping to both sides until they poof like the photo above. This makes the most flavorful tortillas.


Lemon thyme chicken marinade


I recommend placing the chicken in a ziploc bag with the mixture at least 6 hours. It makes the most flavorful juicy chicken ever. It is perfect for grilled chicken.

2 tablespoons olive oil

3 tablespoons lemon juice

4 sprigs fresh thyme

2 cloves garlic peeled and sliced

1/2 teaspoon salt

1/2 teaspoon black pepper



This was enough marinade for 2 large split bone in chicken breasts. The cooking will vary depending on what pieces of chicken you use. I grilled these chicken breasts on propane at 350-300 degrees for about an hour. I started skin side up and flipped them after about 45 minutes.