Reviewed: Jul. 13, 2008

I thought this was VERY good! Key is to let marinate all day. I liked the unique combo of flavor, but if you aren't a fan of soy this may not be for you. However, my husband and I LOVED it and will make it often. Thank you!

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JULIESMOMMY

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Jul. 3, 2008

Used breasts instead of thighs (we don't like dark meat). Didn't have chili powder so I used 1/2 tsp paprika and 1/2 tsp Cayenne pepper instead. Wow! what a kick! These were so much more flavorful than my usual fajita seasoning. Will make again. Yummy!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 24, 2008

Very good and easy to prepare. I used red and green peppers for color and flavor. Next time I think I'll add the lemon juice to the marinade instead of just adding it at the end.

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Mom2JD

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 23, 2008

This was great and I have now made it a few times. I used a red pepper instead of the green as we prefer them but I didn't change anything else. Thanks!

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Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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Reviewed: Jun. 20, 2008

These were a hit at my house. Super easy to make. My husband said they were restaurant good! Thanks!

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CSWALSH

Cooking Level: Intermediate

Home Town: Rumson, New Jersey, USA

Living In: Victor, New York, USA

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Reviewed: Jun. 11, 2008

AWESOME FAJITAS, I DIDN'T ADD THE HOT SAUCE AS MY FAMILY DOESN'T LIKE ANYTHING TO SPICY. I ADDED LEMON & LIME JUICE TO THE MARINADE. RECIPE IS AWESOME! THANKS FOR SHARING IT.

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T.CARTER

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

Awesome seasoning for fajitas... tasted just like a restaurant. This is my new 'go to' fajita marinade!

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Ashley

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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Reviewed: Jun. 5, 2008

A very tasty recipe we followed it to the letter. I was simple, very quick, and my small kids ate it. You can't beat that.

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Sam

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Reviewed: Jun. 4, 2008

SUPER EASY INSPIRED TO DO AGAIN

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Miss Peek

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 4, 2008

What a truly authentic fajita recipe this is. It's a keeper!

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: May 28, 2008

Like many others, I was doubtful when I read through the ingredient list. But, if you follow the recipe, you don't end up with an Asian flavor for the marinade. The saltiness of the soy sauce blends with the sourness of the vinegar. The Worchestershire sauce adds a smoky flavor. Trust the positive reviews; all the flavors blend together! In addition to the lemon juice, I added a bit of lime juice to finish it off. I think next time I might add some fresh cilantro to the marinade as well

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JessicaAnne

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: May 23, 2008

This is our favoriate fajita recipe! We use Chipotle Tabasco for a smokier heat, and it works pretty well! Mmmm!

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Nikkfit

Cooking Level: Intermediate

Home Town: Addison, Illinois, USA

Living In: Plano, Texas, USA

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Reviewed: May 18, 2008

These fajitas are great. And considering that I'm from Texas, it takes a lot to impress me.

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CYNDIABA

Cooking Level: Beginning

Home Town: Wylie, Texas, USA

Living In: New York, New York, USA

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Reviewed: May 13, 2008

WOW!! There are soooo awesome! I didn't have any lemons so I did with out, I added a couple extra dashes of chili powder and used an orange bell pepper. I can't wait to try them again with the lemon juice! Thanks for the GREAT recipe!!

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Chowchick

Cooking Level: Expert

Home Town: Linton, Indiana, USA

Living In: Bloomington, Indiana, USA

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Reviewed: May 9, 2008

Best chicken I've made. I marinated overnight, and these were wonderful!

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PHADSGAL

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Reviewed: Apr. 17, 2008

I have been making these for so long and can't believe I forgot to rate it. I make the marinade as is, except in addition to chili powder I add cayenne. To save fat and calories I cook the chicken in a pan sprayed with Pam, and sautee the veggies in the remaining marinade and a little chicken broth. This way this dish is so healthy. We think it's absolutely delicious.

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 14, 2008

There were so many good ingredients in this fajita recipe that I thought they would taste better than the ones I make with plain fajita seasoning. All we could taste was the chili powder, which I don't particularly like.

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RGV girl

Cooking Level: Beginning

Living In: Abilene, Texas, USA

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Reviewed: Mar. 31, 2008

I really enjoy the flavor of this marinade, but like others I added the lemon juice and some oil to it. I would have liked to have extra lemon juice to sprinkle over top after the chicken was cooked, but I used it all in the marinade. I did cook the chicken in some of the marinade as cooking sauce, but just a little of it. Next time, I will not put as much soy sauce or worchestershire, and would add more hotsauce, as it wasn't spicy enough for us. Good marinade,thanks!

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 27, 2008

This was very good. The only changes I made were to cook the peppers first and then added the chicken. I was out of fresh lemons so skipped the lemon juice. My husband really like it.

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Doreen

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Mar. 22, 2008

I followed this recipe exactly and thought they had a really good favor. There were no leftovers and I will definietly make them again!

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love2cook

Cooking Level: Expert

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