Recipes Homemade Chicken Fajita Marinade 2 Reviews Fragrant and delicious, this homemade chicken fajita marinade works well on seafood, vegetables and other meats as well. Plus: More Mexican Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 35 mins Yield: Makes 1/4 cup Ingredients 3 tablespoons vegetable oil 3 medium cloves garlic, minced 1/4 teaspoon kosher or sea salt 1/2 teaspoon chile powder 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon sugar 2 teaspoons fresh lime juice Directions In a small bowl, whisk all the marinade ingredients together. For maximum flavor, refrigerate for 30 minutes or overnight before using. Rate it Print