So, I have a confession to make. My favorite fajita marinade in the whole world is Claude’s. I’ve carried countless bottles of this glorious stuff over the ocean in suitcases. If anyone is looking for a hostess gift when they visit me in Belgium, this is all I want. Well, that and Bath and Body Works hand soaps. But, with my contraband supply depleting and the temperatures rising here in Belgium (thus, making me always think of Texas) we’ve been grilling like crazy. I have been tapping into my backup homemade fajita marinade recipe. I like to call this one, Find Your Beach Fajitas, after the key ingredient – Corona.

Preppin’
6 boneless chicken breasts
1 bottle of Corona extra
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili pepper
4 or 5 shakes of Liquid Smoke

Preparin’

Use a meat tenderizer (the smooth side) to pound the chicken into about ½ inch (1 ½ cm) thickness. This helps the chicken to cook evenly.

Combine beer and spices into a plastic ziplock bag or bowl. Mix well, then add chicken.

Marinade overnight or at least eight hours.

Light up the grill and cook chicken until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius). Remove from the grill and slice into thin strips.

Serve with homemade tortillas, guacamole, pico de gallo, shredded cheese, sour cream (zure room), salsa and/or vegetables!

Pearl of Wisdom: I like to saute vegetables – sliced green or red peppers, onions, and mushrooms – in a skillet on the stove while my husband tends the grill. Just add a little olive oil to the pan and saute until tender, but not soggy. Sprinkle with a little cumin and garlic salt and serve with the chicken.