Broil your way to better fajitas with dgritzer's latest sheet-pan meal.
For the Fajita Marinade:
Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer 1/2 cup marinade to a separate vessel and set aside.Place chicken in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.
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