Chicken Fajita Marinade

1/2 cup vegetable oil

2 T. chili powder

2 T. lime juice

2 T. honey

2 T. garlic powder

1/2 tsp. paprika

1/2 tsp. black pepper

3 lb. boneless, skinless chicken breasts, cut into strips
**variation: add jalapeno & cilantro & omit honey

1. Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken strips from marinade; discard used marinade.
4. Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

Marinade for Pork Chops

1 cup olive oil

2 cups white wine

5 cloves garlic

1 bay leaf

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

1 tsp. pepper

Combine all ingredients & add pork chops.

Refrigerate for at least 4 hours, then grill.