Reviewed: Aug. 2, 2011

This was really good! We soaked the chicken for about 45 minutes, then grilled it, and it was fantastic. I actually used the leftover marinade (after heating it long enough to cook the raw meat bits) and fried the fajita peppers in it - it was amazing!!

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Reviewer:

teencook94

Cooking Level: Intermediate

Home Town: Murchison, Texas, USA

Reviewed: Jul. 26, 2011

2 days of marination and on the barbeque; just 3 stars.

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Reviewer:

brentg

Reviewed: Jun. 13, 2011

This is easy and tasty. I added some chili powder for a little extra kick and is was great.

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Reviewer:

ChillDude

Reviewed: Feb. 15, 2011

Not something will make again. I used bottled lemon jc vs fresh, which may have made a difference, but even so it's not worth a cup of squeezed lemon jc for me to make again. My family just really didn't care for the strong lemon taste. Sorry=(

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Reviewer:

HappyCookie

Cooking Level: Intermediate

Reviewed: Jan. 23, 2011

We had a packet of fajita seasoning but I wanted to try something new. Found this recipe with the majority of reviews showing it was good. Should have listened to the ones who were negative instead. We ended up adding the seasoning into the marinade while we were cooking because it was just so bland. Sorry - white cider vinegar couldn't even save this.

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Reviewer:

MaryinLA

Cooking Level: Intermediate

Home Town: La Canada Flintridge, California, USA

Living In: Lake Forest, California, USA

Reviewed: Nov. 19, 2010

TOO Oily!

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Reviewer:

Daramorgan@mac.com

Home Town: Evanston, Wyoming, USA

Reviewed: Mar. 6, 2010

If you like lemon flavoring, you will like this. I took four chicken breasts and had them sit in the marinade for four hours. Then, I fried them in some of the marinade for 12 minutes on each side in a skillet. I took out the breasts to slice and added the following things to the skillet: 2 chopped green peppers, half an onion, 1/2 Tbsp. of minced garlic, which I had sprinkled some rosemary, thyme, and oregano over. I cooked those in a little more of the marinade and then added the sliced chicken. It was pretty good, though I think a little more rosemary, thyme, and oregano would make it better. It was very lemony; I'm going to try and let it marinate for 24 hours next time to see if it gets more flavor. All in all, I enjoyed this recipe and would definitely make it again.

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Reviewer:

Ponytail Goddess

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Cooking Level: Intermediate

Living In: Freeport, Illinois, USA

Reviewed: Jan. 25, 2010

I really liked this but, we exchanged the lemon and onions for lime and cilatra , because thats what we had in the house and it came out great!

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Reviewer:

kclark

Cooking Level: Intermediate

Home Town: Cotati, California, USA

Living In: Houston, Texas, USA

Reviewed: Jan. 17, 2010

Yummy! I used it on chicken breasts cut in strips and also pepper steak. Really good on both for fajitas. And easy! It doesn't need so much oil, though. I cut the oil by about half.

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Reviewer:

mws

Reviewed: Dec. 8, 2009

This is a great fajita recipe! It's very delicious. I had experimented with several ways to make fajitas, and this is what I always use now. I just throw the seasonings in and let it simmer in the skillet. It saves time on preparing ahead of time.

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