I brine. 2 tablespoons of salt per quart of water. I have a special yellow plastic bowl for whole chicken! At least 2 hours. All day is better. Chicken is moist and juicy.
DH bought pineapple orange juice as a new marinate for fajitas. He adds "de la Garza Seasoning", which is the name of his friend/butcher in the (Rio Grande)Valley that makes their own.
The best fajitas I ever had was at Ted's Restaurant on South Padre Island. It was our summer residence when kids were little. It was a mix of Worsterchire and soy sauce, but that is all I know. I could never recreate the flavor! Alas,They aren't open anymore...