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You're going to need some serious sauces and marinades for the upcoming Memorial Day weekend and on through the summer. (And, yes, we know that the term "chicken fajita" is an oxymoron, since the word fajita translates as beef, so all you food purists need not go into a snit.)

Chicken Fajita Marinade

  • 1/4 cup beer (not lite beer)
  • 1/3 cup fresh lime juice
  • 1 tablespoon olive or canola oil
  • 2 large garlic cloves, crushed
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • salt to taste
Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate for 1 to 3 hours.

Makes enough for 1 to 1-1/2 pounds of chicken (4 servings).

Note: May be used with the Fajitas recipe. Also, see Memorial Day Cook-Out for barbecue tips and techniques with this marinade.


This sauce will please even the most persnickety barbecuers: Southwestern Barbecue Sauce.

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You can find this and over 600 more recipes in Grandma's Cookbook.


Looking for a place to trade recipes or ask questions about cooking? Want to see questions that we receive from other Texas Cooking readers? We have a community forum, and you are all invited to participate. Just visit boards.texascooking.com. Many of you like cookbooks and are cookbook collectors. We have a forum for cookbooks. We also have a forum for collecting china, like Fiestaware. And if you are with a group that is having an event or cookoff, you can post it here. So come on in, take off your shoes and set a spell.


 


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