Chicken Fajita Marinade

• 1 Tablespoon Cornstarch
• 2 teaspoons Chili Powder
• 1 teaspoon Kosher Salt
• 1 teaspoon Paprika
• 1 teaspoon Sugar
• 2 cubes Chicken Bullion (crushed)
• 1/2 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Cayenne Pepper
• 1/2 teaspoons Cumin
• 2 Tablespoons Cold Water
• 2 Tablespoons Oil (Olive, Canola, Or Vegetable)
• 1 teaspoon Soy Sauce
• 1 teaspoon Worcestershire Sauce
• 1 Tablespoon Fresh Lime Juice

1. Combine all ingredients together.
2. Note: To use, add marinade to 1 pound of chicken that has been cut into about 1/4 to 1/2 inch strips. I prefer thighs, and let marinate at least 8 hours or overnight. You can add chopped onions and peppers to the marinade as well. Cook the chicken on a rocket hot skillet or griddle. This recipe will season 1 pound of meat, increase the serving size to scale. I never cook less than 3 pounds because it's so good left over and in salads or wraps.

cornstarch, chili powder, kosher salt, paprika, sugar, chicken bullion, onion powder, ubc, ubc, cumin, water, oil, soy sauce, worcestershire sauce, lime juice

Taken from tastykitchen.com/recipes/condiments/chicken-fajita-marinade/ (may not work)