Reviewed: Feb. 19, 2009

Sadly, my kids now insist we always eat in for fajitas . . . better than their fav restaurant they say ;-) So I guess this is a keeper! Super easy to prepare with great flavour (but giving up that 1/4 cup of beer . . . ). Next time I do it I'm going to save a bit of marinade apart to marinade the chicken as I grill it.

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AgedCrayon

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Reviewed: Feb. 16, 2009

Really good, unique flavor. Not really a traditional fajita flavor, but I definately like it. The chicken turned out very tender and juicy!

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bkwilson5

Cooking Level: Intermediate

Home Town: Gatesville, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Feb. 15, 2009

Excellent marinade, I will definately use this again.

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Tasha

Cooking Level: Intermediate

Home Town: Sherman, Texas, USA

Living In: Zionsville, Pennsylvania, USA

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Reviewed: Feb. 8, 2009

not even "so-so". I like a more "grilled" type chicken, and this was "wet". Even with all the seasonings (I added extra at others advice) it was still very bland.

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kim8758

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Reviewed: Jan. 28, 2009

We used this marinade recipe to make about 15 lbs of chicken for a housewarming party. Everyone loved it. We used the leftovers to make chicken nachos and they were delish too!

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donut1130

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: Jan. 8, 2009

Thank you for the great recipe, even though I changed it quite a bit! That's partly what's so great about this website -- I'm learning to use other peoples' experience and trust my instincts too. I didn't even measure, used no beer, squeezed half a lemon, threw in some white wine Worcestershire, a bit of flavored vinegar, oil, cumin, brown sugar, and of course cayenne, black pepper and sea salt. Next time I'll use the beer too. Used the ziplock bag and mostly frozen breast tenders -- so easy! It made such great fajitas! Thank you!

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Karennina

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Reviewed: Nov. 21, 2008

Very good! marinated overnite and grilled and cut in strips and put over a spinich salad with poppy seed dressing. My husband loved it gives it 10 stars

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Donna

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Reviewed: Nov. 3, 2008

Super easy, really tasty recipe, with ingredients most of us already have in the cupboard. Impressed everyone and made me look like a pro cantina chef. I found it's better with a longer marinade, at least 12 hours.

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Charlene

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Reviewed: Nov. 3, 2008

YUMMY! Next time i will try not to forget the spices! lol But it was still good even w/o them.

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Chefette Trisha

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 29, 2008

Very good marinade. I left out the cilantro, as cilantro cane be very overpowering. I marinated a yellow onion and red pepper with the chicken.

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adrienneharrell

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Reviewed: Sep. 26, 2008

Very good marinade!! Did not make any changes, it was fantastic as written. Will definitely make again.

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momlovestocook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 20, 2008

Olivia, this was outstanding. We really enjoyed this. I let it marinae on flash frozen chicken breast for 3+ hours and it was perfect. Thanks for sharing this made a great football night meal. Go DEVILS!

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 11, 2008

My husband and son thought it was good. I think it would be a good marinade for chicken, then I would have given it 5/5, actually I wanted to give it 4 1/2 out of 5. It was tangy with the citrus flavors. As for a fajita, I'm used to having fajita's for beef, chicken and shrimp with the usual fajita flavor(like my favorite resturant). It would be better in a category for just citrus marinade for chicken.

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Tateyama

Cooking Level: Expert

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Reviewed: Aug. 30, 2008

I left out the brown sugar (I'm a diabetic), added extra garlic and some crushed red peppers. It turned out awesome!!! Thanks for the post!

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greenbean

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 29, 2008

Loved it! Thanks!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Aug. 25, 2008

Take this review with a grain of salt as I altered a bit. I felt still justified A) if I fessed up and B) because what I am really commenting on is the brown sugar and cilantro which I think is key to this recipe. I used more and also added quite a bit of various vinegars which I think it needed but the sweet cilantro-y flavor came through.

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Jeff

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jul. 28, 2008

This marinade made a tasty chicken for on top of a Mexican salad. The chicken was very juicy and VERY flavorful - the only minor complaint is that it had an overpowering lime flavor - next time I would use less lime juice, or dilute it a little with something else.

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Mrs.Stvnsn

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jul. 22, 2008

I follwed the recipe exactly, marinating the chicken breasts for 3 hours. It had good flavor but not great, I will make this again but marinade it much longer

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cooking mom

Cooking Level: Beginning

Living In: Geneva, Illinois, USA

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Reviewed: Jul. 6, 2008

This marinade made my chicken very tender and juicy. The flavor was light and delicious but I felt that it needed a little more "oomph". Maybe some more cumin and some onion powder would have done the trick. I will definately try this again with a few adjustments.

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