Reviewed: Jun. 18, 2009

Good, but not for fajita's.

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tab

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Reviewed: Jun. 15, 2009

A nice fajitas recipe. The cooking time is right on- my chicken was tender and moist.

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A time to eat

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Reviewed: Jun. 12, 2009

Very good. I left out the soy sauce and added the juice of 1 lime instead of the lemon juice. Very yummy!

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DEXTERSMAMA

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Reviewed: Jun. 10, 2009

I this recipe did not have the authentic Mexican flavors I expected from a true fajita dish. I suspected this was the case because of the soy and Worcestershire sauce but gave it a try anyway. Disappointing.

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JLM

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Reviewed: Jun. 10, 2009

This was very good, everyone in the fam enjoyed. I did marinate for about 6 hrs and I did add cumin, a little garlic salt and some cilantro.

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miss M

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 9, 2009

I doubled the marinade an cooked the chicken in it. I also added 1 zucchini an 1 yellow squash along with the bell pepper an onion. My whole family loved it! Even the picky 5 year old! I will never buy or try another fajita recipe!!! yum! yum!

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joy

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Reviewed: Jun. 4, 2009

Good! I was a little worried because of the marinade ingredients, but had to give this a try. Very interesting blend of flavors. I did add cumin and a bit of lime juice to the marinade. I thought it was good, but my fiance raved! Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 26, 2009

Very good. I don't think it tasted like soy sauce or oriental. Putting sour cream and salsa on it probably helped.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: May 24, 2009

Tasty and easy. I used 2.5 lbs of chicken breast and doubled the sauce (used the lemon juice in the marinade). Cooking times were spot on. Served with salsa and sour cream on top of jasmine rice.

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Caroline

Cooking Level: Intermediate

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Reviewed: May 21, 2009

Great and easy recipe!

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Millsbsm

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Reviewed: May 20, 2009

The fiance and I both loved it!! Thanks for the great recipe! Will definately add it to the rotation!

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Emily

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Reviewed: May 17, 2009

Delicious! I loved this combo of flavours. I used cooked chicken and marinated it together with my veggies, then sauteed them all together.

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linsybyster

Cooking Level: Intermediate

Home Town: Delburne, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: May 12, 2009

These were really good right out of the pan and steaming hot. I served them on a king sized corn tortilla with Terry's Texas Pinto Beans. Yummy! I only used bell peppers because my eldest son is alergic to onion.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: May 11, 2009

I added about 1/3 cup of water to the marinade as I found the marinade not to be quite enough to coat my chicken. I also used boneless skinless breasts in place of the thighs and fresh squeezed lime instead of the lemon. Was fantastic!

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mjowens

Cooking Level: Expert

Living In: Heber, Arizona, USA

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Reviewed: May 10, 2009

Fast, easy and good!

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peri

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Reviewed: May 5, 2009

holy chicken fajitas! These were so good. I honestly have never made chicken fajitas before because I never wanted to use a preservative-filled packet of seasoning, so I am super excited to finally have a recipe that I can make at home. Thanks!

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strawberrygashes23

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Sparks, Nevada, USA

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Reviewed: May 4, 2009

I thought this was GREAT, so did my husband and toddler. There were no leftovers! This is a keeper in my house.

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STRAWBERI

Cooking Level: Intermediate

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Reviewed: May 3, 2009

I decided to try this even though some of the ingredients are not "traditional" Southwest. My whole family loved these especially my hubby and my 8 y.o. They are scrumptious! My chicken marinated approximately 8 hours. The chicken turned out very flavorful and moist. None of my family thought the soy sauce was overwhelming. It gave a nice salty flavor to the meat. My veggies came out perfectly crisp tender. We served these in warm flour tortillas with sour cream and salsa. Definitely will try again.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: May 3, 2009

I made this recipe for a big family party this past weekend. The changes I made: *Increased the number of servings to 40 *Doubled the amount of marinade *Added cumin (a little less than equal the amount of chili powder) *Doubled the hot sauce *Substituted some of the lemons for limes and added it directly to the marinade *Let it all marinate overnight *Cooked it, marinade and all, in a big electric roaster. I can't tell you how wonderful this turned out! I received a great deal of compliments on this recipe. Cooking in the marinade and pulling the chicken out directly with tongs kept the chicken nice and juicy. While some reviewers thought theirs had a hint of "Asian" flavor, I didn't sense that at all. I will keep this around for gatherings of all sizes!

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Kelly M.

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Reviewed: May 3, 2009

My family loved this and asked that I make it again. I used Robync2's suggestion of cooking in the microwave. I recently purchased a deep dish baker and had no idea what to do with it (thought I had ordered a deep dish pie pan). The meat and veggies turned out great. The only thing different that I will do next time is use chicken breasts, or a mixture of chicken breasts and thighs next time. My chicken thighs were so fatty I had to drain off the fat before I could serve it. This is a wonderful, super easy, quick and delish recipe. Along with serving for family meals I plan to use it frequently this summer when friends come over for casual outside dining.

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