Camping ? about ck fajitas and marinating for 2.5 days?
I want fajitas for one of my meals when I go camping this weekend. I have some frozen chicken breasts. I was planning on putting the frozen chicken in a zip lock with marinade on Thursday morning; keep it on ice in a cooler, and then eating it on Saturday for lunch. 2 ½ days of marinating… hmmm, is that too long? And can anyone suggest a marinade for chicken fajitas; keeping in mind the length of marinating time?
Chicken fajitas are one of my standard things to cook while camping. I agree with serving the chicken the 2nd night, not waiting until Saturday afternoon. As for a marinade, use a dry rub (according to your taste) such as chili powder, cumin, dried onion, garlic powder, oregano, salt and pepper, etc. Coat the frozen chicken breasts with a little oil and sprinkle on the dry rub store in at least two zip-lock bags. Pack some fresh limes to add the juice the last 1/2 hour before cooking. As for Saturday lunch you can make extra chicken for the fajitas on Friday and cut up the leftovers to make quesadillas. Bring along some bags of pre-shredded cheese and salsa, with flour tortillas and the leftover chicken you have the makings of some simple quesadillas.
In case you haven't thought of this before...freeze some water filled zip-lock bags in various sizes to use in the cooler. Keeps frozen longer than cubes.
I think I would take the chicken frozen in the cooler. The evening of the first night or the next moring, I assume they will be partially to totally thawed. Add the marinade and cook them for dinner the second night.
I say this as someone who suffered an extremely bad bout of samanala. Don't take chances.