I have been making this recipe for a couple of years. It’s my “go to” recipe for fajitas and chicken for Southwestern Black Bean Salad. The liquid smoke combined with the lime and spices gives it a very unique flavor. The chicken always comes out very moist when grilled.

Recipes |
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Servings |
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12 |
18 |
24 |
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Ingredients |
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Lime juice | 1/4 C. | 1/2 C. | 3/4 C. | 1 C. | 1-1/4 C. | 1-1/2 C. |

Water | 1/3 C. | 2/3 C. | 1 C. | 1-1/3 C. | 1-2/3 C. | 2 C. |

Canola oil | 2 T. | 1/4 C. | 1/4 C. + 2 T. | 1/2 C. | 1/2 C. + 2 T. | 3/4 C. |

Minced garlic | 1 t. | 2 t. | 1 T. | 1 T. + 1 t. | 1 T. + 2 t. | 2 T. |

Reduced sodium soy sauce | 1 T. | 2 T. | 3 T. | 1/4 C. | 1/4 C. + 1 T. | 1/4 C. + 2 T. |

Liquid smoke | 1/2 t. | 1 t. | 1-1/2 t. | 2 t. | 2-1/2 t. | 1 T. |

Salt | 1 t. | 2 t. | 1 T. | 1 T. + 1 t. | 1 T. + 2 t. | 2 T. |

Chili powder | 1/2 t. | 1 t. | 1-1/2 t. | 2 t. | 2-1/2 t. | 1 T. |

Cayenne pepper | 1/4 t. | 1/2 t. | 3/4 t. | 1 t. | 1-1/4 t. | 1-1/2 t. |

Black pepper | 1/4 t. | 1/2 t. | 3/4 t. | 1 t. | 1-1/4 t. | 1-1/2 t. |

Onion powder | 1/8 t. | 1/4 t. | 1/4 t. + 1/8 t. | 1/2 t. | 1/2 t. + 1/8 t. | 3/4 t. |

Boneless skinless chicken breasts | 1-1/2 lbs. | 3 lbs. | 4-1/2 lbs. | 6 lbs. | 7-1/2 lbs. | 9 lbs. |

**Assembly Directions:
**Combine all marinade ingredients in a mixing bowl. Place chicken pieces in one gallon freezer bag or rigid container. Pour marinade over the meat. (Each recipe makes approximately 1 cup.)

**Freezing Directions:
**Seal, label, and freeze.

**Serving Directions:
**Thaw in refrigerator or in microwave. Grill or cook chicken until the meat is no longer pink inside and the juices run clear. Discard marinade.

**Nutritional Info:
**Per Serving: 180 Calories; 8g Fat (38.5% calories from fat); 26g Protein; 2g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 520mg Sodium.

Exchanges: 3-1/2 Lean Meat; 1 Fat.