Chicken Fajita Marinade

My favorite marinade for chicken fajitas is super simple:

For 3-4 chicken breasts:

• juice of 4 limes (fresh-squeezed, of course!)
  
• 1/4 cup olive oil
• 1 tablespoon dried oregano (I put this through my mortar and pestle to try to release the oils as much as possible before adding it)
  
• 1 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper

I usually throw the thawed chicken and marinade in a big ziploc, which seems to guarantee that the chicken and the goodness are right up next to each other much better than if it was all in a bowl. I got the formula from this gem of a cookbook, and it always goes fast. An overnight sit in the marinade is, in my opinion, essential. But then, I haven't run across a marinade that achieves peak flavor in just a few hours.