How long should I marinate fajita chicken

Two to eight hours. Two gives solid fajita flavor; the full eight makes the chicken much more tender and the lime and spices really soak in.

Chicken thighs or breasts for fajitas

Thighs, for a big batch. They stay juicy over the high heat needed for char and handle longer marinating without getting stringy.

Why use the Blue bag instead of the Clear

Chili powder, paprika, and turmeric stain. The Blue bag hides those stains so the bag still looks clean after cooking with strong spices.

Is a gallon bag too big for chicken thighs

For eight to ten servings the size is the whole point. The thighs need room to lie flat so every surface marinates. Stacking or cramming means uneven coating and uneven cooking.

Big-Batch Fajita Chicken

Name: Big-Batch Fajita Chicken
Prep time: 15 min
Total time: 2 h
Yield: 8-10 servings
Ingredients: 3 to 4 pounds chicken thighs; 1/3 cup lime juice; 1/3 cup oil; 6 garlic cloves; 1 tablespoon cumin; Chili powder, paprika, oregano, salt, pepper

Home / Silicone Bag Recipes / Big-Batch Fajita Chicken

Brine & Marinate

Big-Batch Fajita Chicken

Fajitas for a group mean three or four pounds of chicken, and that much meat needs room to lie flat in the marinade. A gallon bag is exactly the right vessel: the chicken thighs go in flat, the lime and cumin marinade covers them, and after a few hours every piece is coated and ready to cook. The Blue bag handles the citrus and oil without staining, and the long flat shape means you can store it on a refrigerator shelf without anything dripping or tilting.

Marinate2-8 h

Active15 min

Serves8-10

Bag1 gallon

What you need

3 to 4 pounds boneless chicken thighs
1/3 cup lime juice (about 4 limes)
1/3 cup oil
6 garlic cloves, minced or pressed
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1.5 teaspoons kosher salt
1/2 teaspoon black pepper
1 XXL Silicone Food Storage Bag (Blue)

Directions

Whisk together the lime juice, oil, garlic, cumin, chili powder, paprika, oregano, salt, and pepper into a smooth marinade.
Add the chicken thighs to the Blue bag and pour the marinade over them.
Press out the air and seal. Squeeze the bag from the outside to massage the marinade into every piece, then lay it flat.
Marinate 2 to 8 hours in the fridge, flipping the bag once halfway through.
Grill or pan-sear the thighs over high heat until they hit 165°F and have a bit of char. Let them rest a few minutes, then slice across the grain.
Char some bell peppers and onions in the same pan and serve in warm tortillas with guacamole and salsa.

Tips and notes

Thighs stay juicier than breasts over high heat and handle longer marinades better.
Two hours gives good flavor; eight hours makes it deeper and more tender.
The Blue bag hides the orange-yellow turmeric and chili stains that a clear bag would show.
Rest the chicken a few minutes before slicing so the juices redistribute into the meat.

Get the XXL Silicone Bag

The Blue XXL bag holds 3 to 4 pounds of chicken thighs flat in the marinade so every piece is coated evenly. The tinted silicone resists the orange staining from chili and paprika and keeps looking clean wash after wash.

See the Blue Bag

Albino Monkey XXL Silicone Food Storage Bag (Blue)

Common questions

How long should I marinate fajita chicken: Two to eight hours. Two gives solid fajita flavor; the full eight makes the chicken much more tender and the lime and spices really soak in.
Chicken thighs or breasts for fajitas: Thighs, for a big batch. They stay juicy over the high heat needed for char and handle longer marinating without getting stringy.
Why use the Blue bag instead of the Clear: Chili powder, paprika, and turmeric stain. The Blue bag hides those stains so the bag still looks clean after cooking with strong spices.
Is a gallon bag too big for chicken thighs: For eight to ten servings the size is the whole point. The thighs need room to lie flat so every surface marinates. Stacking or cramming means uneven coating and uneven cooking.