Fajita Chicken

¼ C. vegetable oil

¼ C. red wine vinegar

1 tsp. sugar

1 tsp. dried oregano leaves

1 tsp. chili powder

½ tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

  1. In shallow glass or plastic dish or resealable plastic bag, mix all ingredients.
  2. Add about 1 lb. boneless or 2-3 lb. bone in beef, pork, or chicken, turning to coat. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours.
  3. Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
  4. Remaining marinade must be boiled to be served as a sauce (if not boiled, discard). (I will usually just put it all in the oven together so it all cooks and boils together).
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