Fajita marinades

We invited our favorite derby ladies, the Psychopathogens, over for a signature cocktail party at our place.  That much alcohol requires food, and we thought a build your own fajita bar would be perfect drunken potluck food that would satisfy the vegetarians, paleos, and carnivores alike.  I whipped up these two marinades the night before and let everything sit overnight in the fridge.  I'll let my team mates be the judge of how they turned out.


Chipotle Lime Tabasco Chicken Marinade
(Lovingly adapted from epicurious)
1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
1/2 teaspoon salt
2 teaspoons mild honey
1 clove garlic, chopped
1 tbsp chopped chives
About 3 pounds skinless boneless chicken thighs




Green Chile and Lime Beef Marinade
2 Tbsp chopped green chiles
1/4 c olive oil
1/8 c Worcestershire sauce
1/8 c lime juice
1 tsp finely chopped fresh ginger
1 tsp chopped cilantro
1 clove garlic, finely chopped
1/8 c chopped yellow onion
1/2 tsp smoked paprika
2 Tbsp brown sugar
Course sea salt to taste
2 pounds beef sirloin