Wonderful flavor in this marinade, I will be using this recipe again and again!

I love fajitas, usually a special restaurant treat. I've made this twice with chicken, onion, and red/orange bell peppers. I cooked it on high heat to get everything nice and brown, just a little more olive oil in the pan and everything glistens. They are amazing, better than the restaurant by far! One batch marinated overnight and it was a deeper, hotter flavor.

Followed recipe, used 1/4 cup of water as others suggested and it was perfect. I highly recommend this recipe - we left the chicken to marinade overnight and the chicken was juicy, tender and tasted amazing.

Love! Love! Love!

Thought this recipe lacked something. Chicken sat in marinade for two days. Not much flavor except lime. Chicken was dry, and I did not overcook. It was too watery when added to the heat, may be better if omit water and add some more oil, because I like them a bit more oily like at my favorite Mexican joint.

Followed advice of other reviews - upped the cayenne to 1t, added 1/2t cumin and about 1/4c fresh cilantro. Loved it!

Great recipe! 5 stars for taste as well as basic items usually available in most kitchens!

Juicy, flavorful meat. Has a fresh taste.

I was scared by the addition of water to this marinade, but the meat came out tender. This was pretty good. Thanks!

this is awsome!, made this last weekend for father's day. the only change i made was to decrease the oil to 1 tablespoon to cut down on the fat and cut the cayenne pepper to 1/2 teaspoon but the next time i'll probly use the whole teaspoon of the pepper as it wasn't real spicy. this had a nice lime flavor and was not overpowered by the liquid smoke, i used a flat iron steak and marinaded it over night in this. yummmmyyyyy. that's for a great marinade!

so yummy! i halfed it and didnt use the cayenne, but it marinated for about 6 hours and after grilling it, it tasted so good like from a real good mexican restaurant. i will definetly be using this marinate again.

I made this for 80 portions, and used 15 pounds of chicken breats. Divided between 3 large ziploc bags and re-froze. Put in the cooler and took on a camping trip, they were thawed 2 1/2 days later and grilled over open flame (had to butterfly them). They were DELICIOUS and everyone was very impressed. Also made the Refried Beans w/o the refry and Mexican Rice III, (all prepped before hand in ziplocs), sauteed onions & peppers, chips, and condiments. Dinner for 30 was ready in under an hour.

I did without the soy sauce and liquid smoke, however I did get adventurous with the spices. Here's what I added: paprika, mexican chile powder, cumin, and ground coriander. Note: If you are using skirt steaks which are less tender than other cuts of beef, AND you have less time to marinade, I find it helpful to use a meat tenderizer in additon to the lime juice- then prick the steak all over with a fork or steak knife. Prior to seasoning and marinating my 1.8 lb. skirt steak, I trimmed off excess fat and connective tissue. I had only 4 hours to allow the steak to marinade. I pulled it out of the fridge, let it sit out to come to room temp before grilling on my gas grill. I set the flames for medium high heat and grilled both sides for 5 min. each side with the grill open. I let the steak rest for 10 min. and cut it into thin strips across the grain with at a 45 degree angle for more tender strips. the steak was medium-medium well. They were sooo mouthwatering. My neighbors were peeking through the fence to see what we had grilling! Serve with Pico De Gallo- delish.

I had tried a chicken fajita recipe from this site and found that the taste of the worcheshire sauce to be overpowering, so this was exactly what I was looking for. This one was much more authentic. I added cilantro, cumin, and coriander per previous reviews, and it came out perfectly! It was also my first time grilling as my husband usually does it. I am so pleased with the results! Even the our picky kids loved it. This will be in the regular rotation from now on.

Added some cumin and let marinate overnight.

Great and Flavorful. I marinated veggies, onions, peepers, zucchini.. for about three hours, then i grilled them. were the best tasting veggies i have made in a while.

I used this marinade on chicken kabobs and it was very juicy and tasty. I may use less lime next time but overall very good.