Fajita Marinade

This fajita marinade hits all the right notes. Fresh lime juice brings a burst of brightness and helps tenderize the meat, while plenty of garlic makes everything taste vibrant and oh-so-flavorful. A splash of Worcestershire sauce adds a deep, savory richness that’s especially delicious with steak and mushrooms (trust me on this one!). I like to toss in just a bit of brown sugar for a touch of sweetness—it ties everything together beautifully. And of course, we can’t forget the fajita MVPs: cumin and crushed red pepper flakes.

The best part? This flavor-packed marinade works on just about anything—from chicken and shrimp to steak and your favorite vegetables. It’s fajita night solved!

For more grill-ready magic, try this all-purpose grilled chicken marinade, this go-to steak marinade, or this crowd-pleasing beef kebab marinade.

How long should you marinate meat and chicken for fajitas?

The beauty of this marinade is that it not only infuses ingredients with flavor, it also naturally tenderizes them, thanks to the acidic lime juice. That said, if the ingredients sit too long, they can turn mushy. Marinate chicken for 30 minutes to 8 hours and steak for 2 to 8 hours. Shrimp need just 20 minutes before they’re ready for the grill.

What is the best cut of beef for fajitas?

Skirt steak is great for fajitas because it has a rich, beefy flavor and a loose grain that soaks up marinades. It cooks fast over high heat and becomes tender when sliced against the grain, making it perfect for weeknight cookouts and dinners for a crowd.

What is the best cut of chicken for fajitas?

You can take your pick. This recipe calls for boneless, skinless chicken breasts that have been pounded thin, which helps them cook evenly. Their mild flavor allows the bold seasonings of the marinade to shine. Boneless, skinless chicken thighs are another delicious option. They stay juicy and tender—even over high heat.