Sunday, April 6, 2014

Callum's Cilantro Lime Grilled Chicken Fajita Marinade (Free of the Top Eight Allergens Dinner)

At least twice a month (including today) I lose this recipe and freak out. To the internet it finally goes, where nothing ever really disappears. Right?


3/4 cup olive oil
1 cup fresh lime juice (8-12 limes)
1/3 cup fresh cilantro, minced
9 garlic cloves, minced
3 tablespoons Worcestershire sauce (May contain gluten and/or anchovies. Gluten-free and vegan versions are available.)
1.5 tablespoons brown sugar
2 tablespoons salt
2.5 teaspoons pepper

In a bowl whisk lime juice, cilantro, garlic, Worcestershire sauce, brown sugar, one tablespoon salt, and pepper. Whisking constantly, drizzle in olive oil. Measure out and reserve 3/4 cup marinade for serving. Whisk one more tablespoon salt into remaining marinade and add chicken; cover and refrigerate for 15 minutes. Remove and grill.

Notes and tweakings:

I use low sodium Worcestshire sauce and still omit the second helping of salt. The original recipe called for vegetable oil instead of olive oil, and 3 jalapeño chiles, stemmed, seeded, and minced. The marinade is enough to make a giant batch Sunday with leftovers for Monday. Don't forget to drizzle the remaining marinade in your fajita, because it's the best part.

Bon appétit!

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