Chicken Fajita Marinade

This is a super easy, flavorful, tasty marinade that I've been using for years at our house.  I love the combination of the red wine vinegar, oregano, chili powder, and garlic powder.  The vegetable oil also makes the meat very tender and moist. And I also LOVE that the ingredients in it are something that I always have on hand.   The recipe says to marinate the meat for at least 4 hours--so I can easily throw it together in the afternoon and have a delicious dinner.  Oh, and did I already mention how easy it is?  Obviously that gets extra points around here.

Also, I recently had white corn tortillas with fajitas at one of my favorite mexican restaurants.  And I really, really loved the flavor, texture, and healthier option.  I usually use flour tortillas with this marinade--but the white corn tortillas were amazing, as well.

Fajita Marinade from Betty Crocker's Cookbook

1/4 C vegetable oil
1/4 C red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano leaves
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Mix all the ingredients in a resealable plastic food-storage bag.  Add about 1 pound of boneless (you can also do 2-3 lbs bone-in beef or pork) chicken.  Seal bag and refrigerate at least 4 hours (turning meat occasionally)--but no longer than 24 hours. 

 I then add chopped onions and green pepper.  I finely chop the onions and peppers so my kid's seem to notice them less.  You can grill the meat and throw away the marinade (it must be boiled to be served as a sauce).  But, I like to put it all in a pan and cook it all with the marinade--as it creates a delicious, moist flavor. 

Add your favorite toppings and enjoy!