Mix all the marinade ingredients together and place in a zip-lock bag.
Before you put the meat in, reserve a little marinade to use at the end.(about 1/4 a cup)
Then toss in the chicken or steak, and bell peppers and onions or if you want more marinade for the meat do not include the peppers and onions.
Just coat them with some olive oil and salt before griling.
Marinade for at least 4 hours, but longer if possible.
Then grill outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan.
Use the reserved marinade from the bag to baste meat as you cook. (This is not the 1/4 cup you reserved)
Here are some tips from Our Best Bites to help make your fajitas truly fabulous!:
I usually double the marinade, or 1 1/2 it because I have this weird thing where I like to see my meat swimming.
Once it's all combined, immediately reserve about 1/4 cup, and set it aside.
I then butterfly my chicken, or pound it thinner, because that increases the marinade-to-chicken ratio!
I toss all of the meat in the bag of marinade, but leave the peppers and onions out.
Only reason being that I usually want all of the marinade for the meat (see above weirdness), and the veggies get a splash of it at the end with the marinade I reserved.
But if you have enough marinade, go ahead and do the veggies too.
I slice my onion into about 1/2 inch slices, and leave the slices in tact.
Then I quarter the peppers.
When they're ready to grill I toss the veggies with a little olive oil and salt and pepper if I haven't included them in the marinade
When everything is cooked slice the meat, peppers and onions into strips
Combine in a bowl and pour in the reserved marinade (do not use the liquid that the chicken was marinading in.
Serve with tortillas (I used the uncooked tortillas from Costco and cook them up fresh!)