On the Border Fajita Chicken Marinade

On the Border Fajita Chicken Marinade

Ingredients

• Marinade
• ¼ cup fresh lime juice
• 1/3 cup water
• 2 tablespoons vegetable oil
• 1 large clove garlic, pressed
• 3 teaspoons vinegar
• 2 teaspoons soy sauce
• ½ teaspoon liquid smoke
• 1 teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground black pepper
• Dash onion powder
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• 2 boneless, skinless chicken breast halves or 1 pound top sirloin or a combination of 1 chicken breast half and ½ pound sirloin
• 1 Spanish onion, sliced
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• 2 tablespoons water
• ½ teaspoon lime juice
• Dash ground black pepper
• Dash salt

Directions

1. Combine all of the ingredients for the marinade in a small bowl.
2. Soak your choice of meat in the marinade for at least 2 hours.
3. When the meat has marinated, preheat your barbecue or stove top grill to high.
4. Preheat a skillet over medium high heat. Saute the onion slices in the oil for 5 minutes.
5. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges (4 to 5 more minutes). Salt to taste.
6. While the onions are sautéing, grill the meat for 4 to 5 minutes per side or until done.
7. While the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat. This will be your sizzling serving pan.
8. When the meat is done remove it from the grill and slice it into thin strips.
9. Remove the extra pan from the heat and dump the onions and any liquid into it If you’ve made it hot enough the onions should sizzle.Add the meat to the pan and serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. Serve salsa also, if desired.