Happy Cinco de Mayo Week!  

With the sun shining so much lately, it’s a perfect time to celebrate anything on the grill! This weekend we had company for dinner on Friday, Saturday and Sunday!  It’s hard to not entertain in the spring and summer when you can eat outside.  On both Saturday and Sunday we feasted on Mexican in celebration with Cinco de Mayo.  

Unfortunately Mackey didn’t get to enjoy any, but soon enough he will be! 


The marinate I used on the chicken was so fresh and simple to make.  I will be using as one of my regular go-to for summer because it has a lot of flavor. 

Grilled Chicken Fajita Marinade

1/2 c. beer
1/2 c. fresh lime juice
2 T. olive oil
3 cloves of garlic, minced
1 T. brown sugar
1 T. worchestshire
3 T. chopped cilantro
1.5 tsp. cumin
salt and pepper
  1. Stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well.
  2. Add marinade to a resealable plastic bag, add up to 1 1/2 pounds of boneless, skinless, chicken breast, and mix until chicken is well coated. 
  3. Marinate for at least 2 hours in the refrigerator.
  4. Feel free to double or triple the recipe!
Once chicken has cooled, slice it into thin pieces to be used on salad or in fajitas.


Thanks to Solo for the great tableware!