Mike's Sweet Mesquite Chicken Fajita Marinade

Another WLS and Wallet Friendly Recipe for yum!

1/4 cup beer
1/3 cup lime juice (anything citrus can be used as a substitute - orange juice, lemon juice, etc.
1 tablespoon olive or canola oil
2 large garlic cloves, crushed or 2 teaspoons of jarred minced garlic
1 tablespoon brown sugar (adds only 3g of total sugar)
1 tablespoon Worcestershire sauce or Steak sauce
1 tablespoon minced fresh cilantro
1/2 teaspoon ground cumin
salt to taste
2 teaspoons of Kirkland Signature Sweet Mesquite Seasoning (I get this at Costco, you can substitute with mesquite liquid smoke)

Combine all ingredients and mix well.
Pour marinade over chicken in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works best). The key is to cut the chicken so that there is as much as surface area available to soak up the marinade. I like to use the bag for ease of clean-up and because you can squeeze out the air which ensures every inch of the meat is in contact with the marinade.

Refrigerate for 1 to 3 hours.