Chicken Fajita Marinade

Heather Claycomb

Mexican food is one of Heather’s family’s favourite cuisines.  This recipe was created by a foody family friend and can be found on the dinner table in the Claycomb household every few weeks.


3-4 chicken breasts
¼ c olive oil
½ c red wine vinegar
2 tsp sugar
2 tsp oregano
2 tsp paprika (hot or mild depending on your taste)
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
1.5 tsp cumin


  1. Mix all ingredients together and stir well with a fork or small whisk.  Cut each breast into several long pieces lengthwise (long/thick enough they don’t fall between grill slats on the barbeque).  
  2. Pour marinade over chicken and refrigerate for up to 8 hours, stirring several times.  DO NOT marinade overnight – the vinegar will ruin the meat if marinaded too long.  For best flavour, grill the chicken on the barbeque.
  3. Cut 2 red onions and 2 capsicums and stirfry these just before serving.  
  4. Assemble fajitas on large (burrito-size) tortillas with chicken, onion/capsicum and your favourite accompaniments such as: sour cream, lettuce leaves, guacamole, salsa, hot sauce, jalapenos, refried or black beans. Plan on one chicken breast per person.  This marinade will easily stretch to cover 5-6.