fajita marinade

[Jim Dekan]

Does anyone have a recipe for chicken fajita marinade that is similar to
what they use at Pappasitos?

[Becca]

Post by Jim Dekan
Does anyone have a recipe for chicken fajita marinade that is similar to
what they use at Pappasitos?

Sorry, I do not have the recipe for their marinade.

I use lime juice (or pineapple juice), vinegar, oregano, minced garlic,
cumin, black pepper.

Becca

[Gary Lanier]

Jim Dekan wrote:

|Does anyone have a recipe for chicken fajita marinade that is similar to
|what they use at Pappasitos?

I don't know Pappasitos fajitas, couldn't say directly. I have made
good marinades based on citrus juice(s) and a couple of good dry rubs
(I managed a couple of (Tex-)Mexican restaurants for a few years and
we made gallons of the stuff a day =0) ).

My favorite quick and easy marinades are either dark beer or the
bottled stuff I get from Family Dollar -- Bonnie's Gourmet Marinades
Southwestern Grill flavor (has bits of jalapenos in it among other
things). Family Dollar usually carries three or four flavors of
Bonnie's. Great stuff for a buck a bottle.

Have you ever tried McCormick's Grill Mates Montreal Seasonings (one
for steak, another for chicken)? Also pretty good, and has a kick to
it. Used as is out of the shaker bottle, mixed with other stuff as a
rub, or add some liquid for a marinade.

- --
~ Errors have been made. Others will be blamed.

[Jack Tyler]

Does anyone have a recipe for chicken fajita marinade that is similar
to
what they use at Pappasitos?

Jim Dekan

Jim,

Pappas doesn't broadcast their recipe for the fajita marinade, but the
one below is similar. The common ingredient to most of the popular
restaurant chain marinades used for fajitas is soy sauce (strangely,
enough... thank you Asia).

The only really popular restaurant marinade that had a stubstantially
different marinade ingredient was On The Border restaurant and they
also used coffee in theirs!

Fajita Marinade

4 cups soy sauce (use light dark, imported Chinese sauce is too
strong).
1 cup packed brown sugar.
1 teaspoon each: garlic and onion powder.
8 tablespoons ( 1/2 cup) fresh lemon juice.
4 teaspoons ground ginger.
1 skirt steak (about 3 /4-inch thick) for each 3 guests (4- to
6-ounce portions).
Warm flour tortillas.

Combine soy sauce, brown sugar, garlic and onion powders, lemon
juice and ginger in a jar; shake to mix well and dissolve sugar. Let
marinade stand in sealed jar overnight in refrigerator. Pour as much
marinade as needed over beef, and marinate 2 hours or overnight in
refrigerator in sealed container.

Remove beef from marinade and grill over very hot coals for a short
time; should only take about 10 minutes per steak if meat is
3 /4-inch thick or less. Brush meat with marinade two or three times
while cooking.

Refrigerate unused marinade in tightly sealed jar for future use.

Jack Tyler

[Jack Tyler]

Does anyone have a recipe for chicken fajita marinade that is similar
to
what they use at Pappasitos


?

Jim Dekan


Jim,


Pappas doesn't broadcast their recipe for the fajita marinade, but the
one below is similar. The common ingredient to most of the popular
restaurant chain marinades used for fajitas is soy sauce (strangely,
enough... thank you Asia).


The only really popular restaurant marinade that had a stubstantially
different marinade ingredient was On The Border restaurant and they
also used coffee in theirs!


Fajita Marinade


4 cups soy sauce (use light dark, imported Chinese sauce is too
strong).
1 cup packed brown sugar.
1 teaspoon each: garlic and onion powder.
8 tablespoons ( 1/2 cup) fresh lemon juice.
4 teaspoons ground ginger.
1 skirt steak (about 3 /4-inch thick) for each 3 guests (4- to
6-ounce portions).
Warm flour tortillas.


Combine soy sauce, brown sugar, garlic and onion powders, lemon
juice and ginger in a jar; shake to mix well and dissolve sugar. Let
marinade stand in sealed jar overnight in refrigerator. Pour as much
marinade as needed over beef, and marinate 2 hours or overnight in
refrigerator in sealed container.


Remove beef from marinade and grill over very hot coals for a short
time; should only take about 10 minutes per steak if meat is
3 /4-inch thick or less. Brush meat with marinade two or three times
while cooking.


Refrigerate unused marinade in tightly sealed jar for future use.


UPDATE TO ABOVE REPLY:

I forgot to mention that the purpose of a fajita marinade is not as
much for tenderizing as it is for flavor. Skirt Steaks, when cooked
properly (medium to medium rare over very hot coals), are not that
tough. Therefore, the longer it is marinaded, the more the marinade
penetrates the beef and imparts its flavor to it. In my opinion,
that's NOT all that good, as skirt steaks actually have an excellent
flavor. I perfer a shorter marinade period on mine, as I like to give
the flavor to the outside of the fajitas and allow the flavor of the
meat to shine. I NEVER marinade my fakitas more than 2-4 hours.

I suggest a test when you cook yours, if you feel that you don't want
to take chances on a shorter marinade time. Cut a 2-3 inch piece off
of the steak about 2-4 hours into the marinade period and cook it with
the other piece. That will give you perspective the next time.

Jack

[April McCart]

Jack,

Forgive my ignorance, but what is skirt steak?

april

[Jack Tyler]

Jack,


Forgive my ignorance, but what is skirt steak?


april

April:

A Skirt Steak is a long, flat muscle cut from the beef flank and plate
area of a cow. It's near the stomach and it is the beef of choice for
fajitas. The name "fajita" is from the spanish "faja" (Skirt Steak).
As it is a specific beef cut, the term "chicken fajitas" is not an
appropriate term, as chickens don't have fajitas... although most
restaurants that serve Fajitas, now, have started selling "chicken
fajitas (and pork fajitas). Ninfa Laurenzo started selling grilled
Skirt Steaks over 30 years ago in her restaurant on Navigation and
called them "Tacos Al Carbon". This was actually what we know today as
Fajitas. As far as anyone can tell, she was the first to market
Fajitas as a restaurant item in the U.S.

The recipe for her marinade has evolved somewhat since that time, but
Ninfa's and Momma Ninfa's still use her recipe.... as does El Tiempo,
which is owned by her son and grandson.

Jack

[April McCart]

Thanks for the reply Jack. And can you buy skirt steak in the regular
grocery store? I've never tried it, but if it's all that, I will.

April

[Jack Tyler]

If you're buying "beef for fajitas' at Randalls, Rice, Kroger, H.E.B.,
or Fiesta, you are probably buying "skirt steak". If it isn't labeled
as such, it would surprise me. Either way... all of those stores carry
it and will sell it.

Jack

[Frank F. Matthews]

Alas, the popularity of the item means that, normally, the retail price
significantly exceeds the quality of the meat. Usually I prefer to use
other lower cost cuts.

Post by Jack Tyler
If you're buying "beef for fajitas' at Randalls, Rice, Kroger, H.E.B.,
or Fiesta, you are probably buying "skirt steak". If it isn't labeled
as such, it would surprise me. Either way... all of those stores carry
it and will sell it.
Jack

[kerr]

Go to a meat market (La Michoacana, Matamoros, Guerrero's, Alameda etc.).
They will sell fajitas cheaper than Kroger. You can get marinated or not.
They will also slice it to your specifications.
Kerr.

Post by Frank F. Matthews
Alas, the popularity of the item means that, normally, the retail price
significantly exceeds the quality of the meat. Usually I prefer to use
other lower cost cuts.

Post by Jack Tyler
If you're buying "beef for fajitas' at Randalls, Rice, Kroger, H.E.B.,
or Fiesta, you are probably buying "skirt steak". If it isn't labeled
as such, it would surprise me. Either way... all of those stores carry
it and will sell it.
Jack

[April McCart]

Thanks everyone for all the tips on where to get the fajita meat. I
did buy some today at HEB and it was labeled *fajita meant* with no
mention of skirt steak.

We also got some delicious chicken and steak kabobs. :-)

april

[Gary Lanier]

April McCart wrote:

|Thanks everyone for all the tips on where to get the fajita meat. I
|did buy some today at HEB and it was labeled *fajita meant* with no
|mention of skirt steak.

Yup, yup...skirt steak is the standard cut for beef fajitas (try the
carne asada or adobada with sides of black beans and nopalitos while
you're at it, washed down with a licuada if you're a tee-totaller),
and of course it's AUTHENTIC. Also as chewy/tough as shoe leather
(consider what it is when still in the cow) which is precisely why you
marinate it forever before grilling.

April, I have a list of all the local "fast food" joints serving the
stuff, sorted by zip...wanna copy? =0P Taco Cabana and your
neighborhood taqueria(s) for starters...if you live in that kind of
'hood (heh).

- --
~ Ever notice that even the busiest people are never too busy to tell
you just how busy they are

[Gary Lanier]

Jack Tyler wrote:

|The name "fajita" is from the spanish "faja" (Skirt Steak).
|As it is a specific beef cut, the term "chicken fajitas" is not an
|appropriate term, as chickens don't have fajitas... although most
|restaurants that serve Fajitas, now, have started selling "chicken
|fajitas (and pork fajitas).

"Faja" is a strip, "fajita" is a little strip, the word does not
specify strips of what but is very popularly applied to meats.

As I learned the hard way from years of managing Mexican restaurants
with employees from several Central/South American countries, the same
word/phrase can mean different things to different people. First time
I speak Spanish to a native speaker they often ask me where I'm
from/where I learned la lengua. Three years of Texas high school
Spanish taught by a strict Castillian teacher will do that for you,
but I refuse to use the lisp (except for comedic effect) which is a
trademark of that region. I also dropped most of the "proper" words
(automovil, retreate, etc.) running with the boys and girls from
Mexico, El Salvador, Nicaragua, etc. Gives me a really interesting
muddled accent and mixed phrases =0)

Hey, it was good enough for me to CLEP out of the foreign language
requirement at Southwestern U, I took a Spanish 300 (Spanish Lit)
level course just because Underwater Basketweaving was full that semester.

Case in point: My assistant manager (Mexican) and I were preparing a
large catering order with a couple of employees. While filling pans
and containers, he says to one (Nicaraguan) "Dame las tapas (give me
the lids)." She turns beet red and slaps him. When I ask her what the
hell she looks at me and says (in Spanish) "You heard him, he wanted
to cop a feel!"

Yeah, right...in the middle of work and in front of the boss and the
whole kitchen staff. I did find the reference a couple of days later
- -- sure enough, that phrase could get you a slap or worse in Nicaragua
- -- you could get lucky too, depending on the other party =0P

- --
~ ERROR #1076: You may as well stop; you won't figure this program out.

[Jack Tyler]

The name "fajita" is from the spanish "faja" (Skirt Steak).
|As it is a specific beef cut, the term "chicken fajitas" is not an
|appropriate term, as chickens don't have fajitas... although most
|restaurants that serve Fajitas, now, have started selling "chicken
|fajitas (and pork fajitas).

I guess I should have said that , on a cow, the word faja refers to the
"strip" or skirt muscle near the stomach. And, as you say, fajitas are
'little' strips. However, the one thing I DO have going for me in this
thing is perspective. I have been cooking fajitas for 30 years and I
cooked in the World Championship Fajita Cookoff in Mission, Texas, on
the banks of the Rio Grande in South Texas in 1979. Anyone cooking
chicken would not have been allowed to participate. I actually remember
fajitas before there was a thought of using chicken. The literal
translation of a word doesn't necessarily define it..... nor, does a
bastardization of a product change the original. :-)

I still say Feb Roo Ary instead of Feb You Ary for the month of my
birth, also.

Jack

[Gary Lanier]

However, the one thing I DO have going for me in this thing is perspective. I have been cooking fajitas for 30 years and I cooked in the World Championship Fajita Cookoff in Mission, Texas, on the banks of the Rio Grande in South Texas in 1979. Anyone cooking chicken would not have been allowed to participate.

The word has been around longer than the dish, it's an idiom and just
became the popular name for it (fajitas de res is a more
correct/informative term (little strips of beef)). Like asking for a
Kleenex instead of a "facial tissue" =0P

Good thing about Spanish...a word leaves little misinterpretation. If I
say "strip" to you in English, nothing more, what comes to mind (and is
it dirty?). No, I didn't wear this lab coat and put on a rubber
glove/grab a tube of KY just for YOU (muhahaha) - now, turn your head
and cough. How about meet/meat, etc.?

I still say Feb Roo Ary instead of Feb You Ary for the month of my birth, also.

'Tis mine also (the 13th no less, born on a Thursday (damn) 18 minutes
from being a Valentine's baby), but I quit acknowledging them the third
time I celebrated my 30th. I really really wish I had been born on a
Feb-YOU-ary 29th, go up to a girl in a bar and say "Hey baby, wanna get
with a 10 year old? (I'll be 11 in Feb-YOU-ary, LOL)".

For some strange reason all my really close friends have been Pisceans
You know how that goes...I bear the water of life and what do they do
with it? Sh*t, p*ss, and fornicate in it. But that's cool, I'm a lefty
too. Ya know, they say that 89% of the world's population are
right-handed -- so the left side of their brain is dominant. Means
there's only 11% of us in our right mind =0P

BTW, you have not entered a time warp, you're just dealing with a warped
individual here. I'm self-employed and often have to make long trips on
very little notice. Just got back from one such, gotta lotta catching up
to do lest I lose my junior agitator ("my friends call me Tater Salad"
(heh)) badge and decoder ring.

Been to Midtown lately? =0P

[Jeremy]

Post by Gary Lanier
Good thing about Spanish...a word leaves little misinterpretation.

Which version of Spanish, there are many dialects and some words that
are dirty in one mean something innocent in another, so you are not
quite correct in your assumption.

JJ

[Gary Lanier]

Post by Jeremy

Post by Gary Lanier
Good thing about Spanish...a word leaves little misinterpretation.

Which version of Spanish, there are many dialects and some words that
are dirty in one mean something innocent in another, so you are not
quite correct in your assumption.

I've expounded on my Spanish tutelage before...I was taught by a strict
Castillian for three years in high school. Already knew the local
(Killeen/Copperas Cove) and hometown (Odessa, TX) basic dialect versions
of the dirty words/slang before I started.

Castillian is often considered the "high"/"most pure regional dialect of
Spanish. Like "high German"...after I CLEP'ed out of my 12 hour foreign
language requirement for my degree I took a 300 level course in Spanish
Lit (taught in Spanish reading literature in Spanish). My prof there was
a life-long Mexico City area resident until he moved to the States a
couple of years earlier to take the teaching job. He was a bit more laid
back in his enforcement of proper grammar, verbiage, etc. but still
enforced it pretty well. While there and for the several years after
graduation that I lived in Austin, I picked up more...both from the
locals and the imports after I started my restaurant career, which then
transferred me to Houston where I've lived for the last 17.5 years. More
dialectic words/phrases.

When I'm unsure of the dialectic implications of them, I tend to revert
to more/purely Castillian. Have sometimes been accused of being a white
Castillian Spaniard though I grew up in various places throughout the
South (Army brat) and both sides of my family call Odessa hometown.

[Frank F. Matthews]

Post by Gary Lanier

Post by Jeremy

Post by Gary Lanier
Good thing about Spanish...a word leaves little misinterpretation.

Which version of Spanish, there are many dialects and some words that
are dirty in one mean something innocent in another, so you are not
quite correct in your assumption.

I've expounded on my Spanish tutelage before...I was taught by a strict
Castillian for three years in high school. Already knew the local
(Killeen/Copperas Cove) and hometown (Odessa, TX) basic dialect versions
of the dirty words/slang before I started.
Castillian is often considered the "high"/"most pure regional dialect of
Spanish. Like "high German"...

High german is a written language and is represented by several
different dialects. It does not represent a particular pronunciation
and connotes no particular status within the language.

Post by Gary Lanier
after I CLEP'ed out of my 12 hour foreign
language requirement for my degree I took a 300 level course in Spanish
Lit (taught in Spanish reading literature in Spanish). My prof there was
a life-long Mexico City area resident until he moved to the States a
couple of years earlier to take the teaching job. He was a bit more laid
back in his enforcement of proper grammar, verbiage, etc. but still
enforced it pretty well. While there and for the several years after
graduation that I lived in Austin, I picked up more...both from the
locals and the imports after I started my restaurant career, which then
transferred me to Houston where I've lived for the last 17.5 years. More
dialectic words/phrases.
When I'm unsure of the dialectic implications of them, I tend to revert
to more/purely Castillian. Have sometimes been accused of being a white
Castillian Spaniard though I grew up in various places throughout the
South (Army brat) and both sides of my family call Odessa hometown.

[Jeremy]

Post by Gary Lanier
gional dialect of

Post by Gary Lanier
Spanish. Like "high German"...

High german is a written language and is represented by several
different dialects.

I thought it was Old High German?

JJ

[Gary Lanier]

Post by Frank F. Matthews

Post by Gary Lanier

Post by Jeremy

Post by Gary Lanier
Good thing about Spanish...a word leaves little
misinterpretation.

Which version of Spanish, there are many dialects and some
words that are dirty in one mean something innocent in another,
so you are not quite correct in your assumption.

I've expounded on my Spanish tutelage before...I was taught by a
strict Castillian for three years in high school. Already knew
the local (Killeen/Copperas Cove) and hometown (Odessa, TX) basic
dialect versions of the dirty words/slang before I started.
Castillian is often considered the "high"/"most pure regional
dialect of Spanish. Like "high German"...

High german is a written language and is represented by several
different dialects. It does not represent a particular
pronunciation and connotes no particular status within the
language.

Perhaps I was misinformed and used the comparison based on that. It is
my understanding (from my father, my stepfather, my uncle (who was an
Army MP in Germany for 12 years and married a German woman), and my
(now deceased) grandparents who took Berlitz German prior to extended
trips to visit him in Germany) that "high" German is a formal (used in
courts, government, etc) written AND spoken version which is not/less
dialectic and more "pure"/closer to the roots than many/most/all other
versions of German.

[V onroach]

Post by Gary Lanier
Perhaps I was misinformed and used the comparison based on that. It is
my understanding (from my father, my stepfather, my uncle (who was an
Army MP in Germany for 12 years and married a German woman), and my
(now deceased) grandparents who took Berlitz German prior to extended
trips to visit him in Germany) that "high" German is a formal (used in
courts, government, etc) written AND spoken version which is not/less
dialectic and more "pure"/closer to the roots than many/most/all other
versions of German.

What odd corners houston eats is exploring. High German is spoken by
those from the high country such as Bavaria. Low German is spoken by
those in the coastal lowlands. Middle ('old') English is a deravitive
of low German. Anglo-Saxons invaded Britain from the coastal regions
of 'eastern' Europe. Normans came from 'western' Europe. (Romans came
from 'southern' Europe.) Aborigines were pushed into Scotland or
Ireland or slaughtered.

[Gregory Morrow]

Post by V onroach
What odd corners houston eats is exploring. High German is spoken by
those from the high country such as Bavaria. Low German is spoken by
those in the coastal lowlands. Middle ('old') English is a deravitive
of low German. Anglo-Saxons invaded Britain from the coastal regions
of 'eastern' Europe. Normans came from 'western' Europe. (Romans came
from 'southern' Europe.) Aborigines were pushed into Scotland or
Ireland or slaughtered.

From where did "Pig Latin" derive do ya think, Professor...???

[V onroach]

On Fri, 29 Apr 2005 08:35:42 GMT, "Gregory Morrow"

Post by Gregory Morrow

Post by V onroach
What odd corners houston eats is exploring. High German is spoken by
those from the high country such as Bavaria. Low German is spoken by
those in the coastal lowlands. Middle ('old') English is a deravitive
of low German. Anglo-Saxons invaded Britain from the coastal regions
of 'eastern' Europe. Normans came from 'western' Europe. (Romans came
from 'southern' Europe.) Aborigines were pushed into Scotland or
Ireland or slaughtered.

From where did "Pig Latin" derive do ya think, Professor...???

Probably from where ever your ancestors imigrated from. Just another
of those amusing oddities like Yiddish and TexMex.

[Gary Lanier]

Post by V onroach

Post by Gary Lanier
Perhaps I was misinformed and used the comparison based on that. It is
my understanding (from my father, my stepfather, my uncle (who was an
Army MP in Germany for 12 years and married a German woman), and my
(now deceased) grandparents who took Berlitz German prior to extended
trips to visit him in Germany) that "high" German is a formal (used in
courts, government, etc) written AND spoken version which is not/less
dialectic and more "pure"/closer to the roots than many/most/all other
versions of German.

What odd corners houston eats is exploring. High German is spoken by
those from the high country such as Bavaria. Low German is spoken by
those in the coastal lowlands. Middle ('old') English is a deravitive
of low German. Anglo-Saxons invaded Britain from the coastal regions
of 'eastern' Europe. Normans came from 'western' Europe. (Romans came
from 'southern' Europe.) Aborigines were pushed into Scotland or
Ireland or slaughtered.

...would explain my interpretation...four years in Munich/Munchen, my
sister was born there. Pass the roach, coach, don't bogart =0P

[Jeremy]

Post by Gary Lanier
I've expounded on my Spanish tutelage before...I was taught by a strict
Castillian for three years in high school. Already knew the local
(Killeen/Copperas Cove) and hometown (Odessa, TX) basic dialect versions
of the dirty words/slang before I started.
Castillian is often considered the "high"/"most pure regional dialect of
Spanish.

Except for that foppish lisp Castillan is a lovely dialect. My Spanish
is rudimentary at best, but I spend a lot of time in different Spanish
language countries and working with the regular people and something as
simple as the name of a particular species of tree will change four or
five times in a few hundred miles. In countries like Panama where there
there were numerous waves of immigration from different parts of the
world, it gets really complicated, with seven or eight major dialects as
different as Castillan (Castilan is the English word for the language
meaning high Spanish or words from the castle, Castillian is a person
from Castille) is from Tejano.

JJ

[Gary Lanier]

Heh, I virtually never use the lisp except for comedic effect (when I
first meet someone new who speaks Spanish and asks me where I'm
from/where I learned it, I'll do the Castillan/Castilan to the hilt
(thanks for the correction, I almost always just say "Castillian"). For
you non-Spanish speakers, the "ll" is pronounced roughly like a y or an
ly (how far either way you pronounce it helps give away where you're
from). I do use the words and grammar more, usually when I'm tired
(because it's the first/most deeply ingrained for me) or want to make
absolutely certain of the meaning of what I'm saying/hearing. Had a
helluva time learning to roll my "rr's")

"?Como ethta uththed, the~nor?" No, I will not look up ASCII equivalents
just to make a quick Usenet message look perfect, you get my drift =0P
And oye, you got it perfectly right...I know all the different
words/phrases between people I've met (Mexican, Salvadoran, Nicaraguan,
Gutemalan mostly) confused/still confuse me for a while...

Post by Jeremy

Post by Gary Lanier
I've expounded on my Spanish tutelage before...I was taught by a strict
Castillian for three years in high school. Already knew the local
(Killeen/Copperas Cove) and hometown (Odessa, TX) basic dialect versions
of the dirty words/slang before I started.
Castillian is often considered the "high"/"most pure regional dialect of
Spanish.

Except for that foppish lisp Castillan is a lovely dialect. My Spanish
is rudimentary at best, but I spend a lot of time in different Spanish
language countries and working with the regular people and something as
simple as the name of a particular species of tree will change four or
five times in a few hundred miles. In countries like Panama where there
there were numerous waves of immigration from different parts of the
world, it gets really complicated, with seven or eight major dialects as
different as Castillan (Castilan is the English word for the language
meaning high Spanish or words from the castle, Castillian is a person
from Castille) is from Tejano.

[V onroach]

Post by Jeremy
Except for that foppish lisp Castillan is a lovely dialect.

That 'foppish lisp' is the Spanish equivalent of a New York accent and
identifies a person from Madrid.

[Gary Lanier]

Post by Jeremy
Except for that foppish lisp Castillan is a lovely dialect.
That 'foppish lisp' is the Spanish equivalent of a New York accent and identifies a person from Madrid.

Bzzzt...thanks for playing anyway. They don't have to be from Madrid,
just grew up on Castillan. I do the dialect pretty well and I've never
been to Madrid (though I was in Spain for all of six months at the
tender age of three -- grass fed and free range too) =0)

[rte]

On Mon, 11 Apr 2005 01:08:44 GMT, "Jim Dekan"

Post by Jim Dekan
Does anyone have a recipe for chicken fajita marinade that is similar to
what they use at Pappasitos?

For chicken fajitas use an oil based dressing and do NOT use any
citrus. For beef fajitas use a citrus base (acid) to soften the
meat.

Using citrus on chicken will dry the chicken out -- use a nice
Italian salad with a basil base or sun dried tomato base.

[Jack Tyler]

"rte' said----

"For chicken fajitas use an oil based dressing and do NOT use any
citrus. For beef fajitas use a citrus base (acid) to soften the
meat.

Using citrus on chicken will dry the chicken out -- use a nice
Italian salad with a basil base or sun dried tomato base."

rte


My experience is different from yours, "rte'.

I have used Goya's Mojo Criollo marinade on my grilled chicken and pork
for years. It is bitter orange, lemon juice, garlic and onion... and I
add soy sauce.... sometimes, brown sugar. I haven't found that mine is
dry (any drier than white meat chicken ever is)..

Jack Tyler

[Gary Lanier]

Good choice (at a good price and widely available) of marinades and
very true...when done right, citrus-based chicken marinades do not
induce dryness (cooking them too long does).

Post by Jack Tyler
"rte' said----
"For chicken fajitas use an oil based dressing and do NOT use any
citrus. For beef fajitas use a citrus base (acid) to soften the
meat.
Using citrus on chicken will dry the chicken out -- use a nice
Italian salad with a basil base or sun dried tomato base."
rte
My experience is different from yours, "rte'.
I have used Goya's Mojo Criollo marinade on my grilled chicken and pork
for years. It is bitter orange, lemon juice, garlic and onion... and I
add soy sauce.... sometimes, brown sugar. I haven't found that mine is
dry (any drier than white meat chicken ever is)..